Application of Fat Substitutes in Low-fat Mayonnaise

doi:10.7506/spkx1002-6630-200910014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 82-85.doi: 10.7506/spkx1002-6630-200910014

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Application of Fat Substitutes in Low-fat Mayonnaise

LIU He1，ZHU Dan-shi1，XU Xue-ming2,3，GUO Shi-dong3，JIN Zheng-yu3

(1. School of Biology and Food Science, Bohai University, Jinzhou 121000, China；2. State Key Laboratory of Food Science and
Technology, Wuxi 214122, China；3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received:2008-07-07 Revised:2008-12-16 Online:2009-05-15 Published:2010-12-29
Contact: LIU He1 E-mail:cranelau2049@yahoo.com.cn

Abstract

Abstract:

Fat substitute was prepared from gelatin and gum arabic through phase separation and applied in low-fat mayonnaise. The texture and sensory properties of low-fat mayonnaise containing the fat substitute in were investigated. The results showed that the difference in texture properties was marked between low-fat and full-fat mayonnaise but not in sensory properties. The texture defect could be counteracted by adding 0.04% of xanthan and 0.05% of carageenan as thickeners to low-fat mayonnaise.

Key words: fat substitute, mayonnaise, texture analysis, sensory properties, thickener

CLC Number:

TS201.2

LIU He1，ZHU Dan-shi1，XU Xue-ming2,3，GUO Shi-dong3，JIN Zheng-yu3. Application of Fat Substitutes in Low-fat Mayonnaise[J]. FOOD SCIENCE, 2009, 30(10): 82-85 https://doi.org/10.7506/spkx1002-6630-200910014

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Application of Fat Substitutes in Low-fat Mayonnaise

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