ScholarLens Back to search
2012•Unpublished venueRequires access

EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE

Razavi S.M.A., S Shamsaei, Esmaeil Ataye Salehi, Bahareh Emadzadeh

Open publisher page 10 citations

Abstract

Mayonnaise as an oil in water emulsion with pH<4.1 is one of the oldest man made emulsions that is now one of the most widely used sauces in different countries. Nowadays , gums are widely used to increase stability and also changing the rheological properties of mayonnaise. In this research, the effect of different levels of fat substitutes including xanthan gum and basil seed gum at concentrations of 0.45, 0.6, 0.75% on the emulsion stability, sensory characteristics, creaming and chemical parameters of reduced fat mayonnaise have been investigated. All the samples had high stability during storage and no creaming was observed. The emulsions stabilized with basil seed gum and xanthan gum mixture (0.75%) had the most odor. The emulsion containing 0.45% basil seed gum had the highest spreadability score.

About this research paper

What this paper is about

Mayonnaise as an oil in water emulsion with pH<4.1 is one of the oldest man made emulsions that is now one of the most widely used sauces in different countries. Nowadays , gums are widely used to increase stability and also changing the rheological properties of mayonnaise. In this research, the effect of different levels of fat substitutes including xanthan gum and basil seed gum at concentrations of 0.45, 0.6, 0.75% on the emulsion stability, sensory characteristics, creaming and chemical parameters of reduced fat mayonnaise have been investigated. All the samples had high stability during storage and no creaming was observed. The emulsions stabilized with basil seed gum and xanthan gum mixture (0.75%) had the most odor. The emulsion containing 0.45% basil seed gum had the highest spreadability score.

Why it matters

OpenAlex reports 10 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Mayonnaise as an oil in water emulsion with pH<4.1 is one of the oldest man made emulsions that is now one of the most widely used sauces in different countries. Nowadays , gums are widely used to increase stability and also changing the rheological properties of mayonnaise. In this research, the effect of different levels of fat substitutes including xanthan gum and basil seed gum at concentrations of 0.45, 0.6, 0.75% on the emulsion stability, sensory characteristics, creaming and chemical parameters of reduced fat mayonnaise have been investigated. All the samples had high stability during storage and no creaming was observed. The emulsions stabilized with basil seed gum and xanthan gum mixture (0.75%) had the most odor. The emulsion containing 0.45% basil seed gum had the highest spreadability score.

Key concepts: Creaming, Xanthan gum, Food science, Emulsion, Chemistry, Fat substitute, Rheology, Spreadability

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE — Research Paper | ScholarLens