Abstract:

Purpose: To improve the viscosity, dispersion and stability of low fat mayonnaise by ultra high pressure (UHP)
treatment. Methods: The optimal conditions for UHP treatment were investigated by single factor and orthogonal array
design experiments taking viscosity, median diameter and centrifugal demulsification rate as responses. Results: The amount
of oil added in mayonnaise was reduced to 50% by the application of UHP treatment at 400 MPa with a pressure-holding
duration of 10 min. Moreover, this treatment resulted in an over 6 times increase in viscosity, an increase in dispersibility of
14.5% and an elevation in stability of 90.7% as well as better sensory characteristics of mayonnaise compared to untreated
control. Conclusions: On the basis of ensuring the safety of mayonnaise, the application of UHP treatment can reduce the
amount of oil added to 50% and simultaneously improve its viscosity, dispersion, stability and sensory characteristics,
thereby having broad application prospect.

Key words: low fat mayonnaise, viscosity, dispersibility, stability