Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.

Molecules

Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan.

Published: August 2022

AI Article Synopsis

  • Mayonnaise is a thick emulsion made from egg yolk, oil, and vinegar, but it's high in fat, leading to the need for low-fat alternatives.
  • This study tested medium-chain triglycerides (MCTs) mixed with soybean and olive oil to see how they affect the texture, physical properties, and taste of low-fat mayonnaise.
  • Results showed that MCTs helped maintain the desired texture and sensory qualities of mayonnaise while being more acceptable as a low-fat option.

Article Abstract

Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370733PMC
http://dx.doi.org/10.3390/molecules27154983DOI Listing

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