Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer
Siwatt Thaiudom, Kallaya Khantarat
Procedia Food Science
Abstract
Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d43), phase separation by centrifugal technique, brightness (L*), color different index (ΔE), storage and loss moduli (G’ and G”), consistency index (K), apparent viscosity (η), and thixotopic loop were examined, compared with a full fat mayonnaise (FF). There was no effect of fat substitution on d43 and phase separation. L* value of FR was significantly higher than those of FF. All samples showed gel-liked structure (G′>G″) and exhibited the thixotropic shear thinning behavior. G′, K, η, and thixotropic loop of FR tended to decrease when the fat substitution level increased. The d43 and ΔE of 50% FR did not significantly change throughout a storage time while the others did. Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
50% fat-reduced mayonnaise (FR) stabilizes mayonnaise
“Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.”
50% fat-reduced mayonnaise (FR) increases storage time
“Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.”
sodium octenyl succinate starch (SOS) used as fat replacer
“Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR).”