Application of micronized konjac gel for fat analogue in mayonnaise

Li, Jing; Wang, Yuntao; Jin, Weiping; Zhou, Bin; Li, Bin

doi:10.1016/j.foodhyd.2013.06.010

Cited by 72 publications

(45 citation statements)

References 16 publications

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“…These ingredients are mainly added to stabilise the emulsion and to increase the viscosity of light mayonnaise (Nikzade, MazaheriTehrani, & Saadatmand-Tarzjan, 2012). A wide variety of gums have been employed, like xanthan, konjac, guar and pectin (Li, Wang, Jin, Zhou, & Li, 2014;Liu, Xu, & Guo, 2007;Ma & Barbosa-Canovas, 1995;Su, Lien, Lee, & Ho, 2010). In addition, some soluble fibres (Su et al, 2010;Worrasinchai, Suphantharika, Pinjai, & Jamnong, 2006) are also used as fat replacers in mayonnaises.…”

Section: Introductionmentioning

confidence: 99%

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Román

Martínez

2015

Food Research International

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Section: Introductionmentioning

confidence: 99%

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Román

Martínez

2015

Food Research International

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“…Paraskevopoulou et al (2007) mostrou que polissacarídeos (goma arábica e alginate de propileno glicol) tiveram habilidade de induzir aumento de viscosidade. A aplicação de gel konjac em escala micrométrica indicou que gorduras em maionese substituídas por gel konaj, não mais que 30%, foi bem aceito e demostrou bom potencial para ser usado como análogo de maionese (Li et al, 2014).…”

Section: Resultsunclassified

Utilização De Biossurfactante Como Substituto Aos Emulsificantes Sintéticos Em Maioneses

Campos¹,

Stamford²,

Sarubbo³

2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -Tem sido cada vez mais crescente o uso de biossurfactantes na indústria de alimentos. Devido a isto, o biossurfactante produzido por Candida utilis foi avaliado como agente emulsificante em maioneses. Seis formulações foram determinadas utilizando goma guar, carboximetilcelulose e o biossurfactante, isolado ou combinados entre si, avaliando-se a estabilidade das maioneses semanalmente mantidas sob refrigeração a 4C por trinta dias. Ao final do experimento, observou-se que apenas a formulação contendo goma guar e o biossurfactante mantiveram a emulsão estável ficando as demais formulações com a segregação de duas fases, a aquosa e a lipídica. Com isto, pode-se concluir que o biossurfactante isolado ou apenas os estabilizantes goma guar e carboximetilcelulose não possuem a capacidade de manter a formulação estável por trinta dias e que o biossurfactante apresenta potencial emulsificante desde que seja utilizado combinado com o estabilizando goma guar.

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“…In mayonnaise, the growth of microorganisms is avoided by the high fat content and low water content, and at the same time, due to the presence of acetic acid, resulting in a low pH value [20]. The pH of mayonnaise can have a dramatic effect on the structure of the emulsion.…”

Section: Phmentioning

confidence: 99%

“…The viscoelasticity of mayonnaise is said to be highest at pH 3.9 [15]. The critical pH that affects the useful life of mayonnaise is 4.1, which means that when the pH is higher than 4.1, the growth rate of the microorganisms in the system increases significantly [20].…”

Section: Phmentioning

confidence: 99%

“…Firmness is an indicator of resistance to penetration by a probe and will be greater as the force required for penetration increases. In addition, it reveals the solid properties of mayonnaise, such as cohesiveness and consistency, viscosity properties [20]. Consistency is obtained by the integral of the area of the graph formed by force versus distance until the maximum force observed and is associated with insertion of a spoon into a pot of mayonnaise.…”

Section: Texturementioning

confidence: 99%

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Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Fernandes¹,

Salas-Mellado²

2018

Integr Food Nutr Metab

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Chia mucilage, composed mainly of dietary fibers, is obtained by immersing chia seeds in water, where the formation of a mucilaginous transparent gel occurs due to the presence of hydrophilic molecules that combine with water. This gel has many properties, among them the emulsifier. Mayonnaise is one of the most consumed condiments, however it contains 70 to 80% of oil. In addition, currently, it exists a growing demand for healthier foods with reduced fat. The objective of this work was to verify the effect of adding the chia mucilage in the substitution of part of the oil in mayonnaise. The chia mucilage was extracted after 2 hours of hydration of the chia seeds through vacuum pump and single sieve, and finally lyophilized. The mayonnaise was prepared with soybean oil, dehydrated egg yolk, vinegar, salt, sugar and chia mucilage. The effect was tested on a mayonnaise with the 15% of the oil substituted by the addition of 0.5%, 1% and 1.5% of chia mucilage in the formulation, through the properties of water activity, pH, color, stability and texture parameters. The water activity increased, as occurred with the addition of chia mucilage, varying from 0.85 to 0.90. The mayonnaise containing 1% of mucilage showed pH (3.44) statistically equal to that of standard mayonnaise (3.48) and lower than the other formulations. As for stability, only mayonnaise added with 0.5% chia mucilage was statistically different from the others, presenting lower stability (72.85%). In relation to texture, higher values of firmness and consistency and lower values of cohesiveness and viscosity index were obtained for the mayonnaise containing 1% mucilage. With this study, it is verified that the substitution of 15% of the oil in mayonnaises can be compensated by the addition of 1% of lyophilized chia mucilage, due to its excellent emulsifying capacity. IntroductionFat substitutes are substances that can be used in different foods to mimic the textured and sensory attributes provided by fat, but provide a considerably smaller amount of calories, and can be based on proteins, carbohydrates or fats [1]. However, it is often difficult to preserve the desirable sensory properties of the food product by reducing or replacing the fat with respect to the breaking strength, texture, moisture content and mouth feel [2].Currently, there are several new fat replacements to meet the demands associated with the current trend of low-fat foods [3]. In this context, a fat substitute that presents great potential and already is being applied in the fat substitution in bakery products, such as bread and cakes [4,5], is the chia mucilage, because its functional characteristics and low fat content.Chia seed (Salvia hispânica L.), native to southern Mexico and northern Guatemala, was traditionally one of the basic elements in the diet of Central American civilizations in the pre-Columbian epoch and was used as an offering to the god. Today chia is being re-introduced into diets because be rich source of essential fatty acids, dietary fiber and prote...

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Application of micronized konjac gel for fat analogue in mayonnaise

Cited by 72 publications

References 16 publications

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Utilização De Biossurfactante Como Substituto Aos Emulsificantes Sintéticos Em Maioneses

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

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