Research of the stability of low-calorie mayonnaises and development of their formulation
Abstract
New formulation of mayonnaise using biologically active additives and surface-active substances have been studied. The stability features of new formulation of mayonnaise at different fat contents have been analyzed. The organoleptic indicators and physical-chemical characteristics of low-calorie mayonnaises with new types of food additives and thickeners have been established by offering optimal technological modes that ensure high quality and long-term preservation of low-calorie mayonnaises. The research results have been recommended for industrial application. When developing mayonnaise recipes with different fat phase contents and a reduced amount of egg powder, it was necessary to preserve, in addition to stability, the taste of the product. The use of milk concentrate as an emulsion thickener instead of egg powder leads to a fivefold increase in the limit of plastic strength of mayonnaise at 65% fat phase content. Dairy concentrates can be recommended for targeted regulation of the structural and rheological properties of low-calorie mayonnaises in a wide temperature range.