Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses
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DOI: 10.3390/foods11060806
Abstract: Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology,… read more here.
Keywords: reduced fat; fat mayonnaise; firmness stickiness; characterization ... See more keywords
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
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DOI: 10.3390/foods11152201
Abstract: With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that… read more here.
Keywords: mayonnaise; sob substituted; low fat; fat mayonnaise ... See more keywords
Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise
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DOI: 10.3390/foods13040574
Abstract: The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G),… read more here.
Keywords: seed; fat mayonnaise; cold pressed; low fat ... See more keywords
Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties
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DOI: 10.3390/foods14173133
Abstract: Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to commercial low-fat formulations… read more here.
Keywords: fat mayonnaise; strategies reducing; mayonnaise; reducing fat ... See more keywords