Plant-based mayonnaise: Trending ingredients for innovative products

Menezes, Rose Carla Ferreira de; Gomes, Queliane Cristina de Carvalho; Almeida, Beatriz Santos de; Matos, Márcia Filgueiras Rebelo de; Pinto, Laíse Cedraz

doi:10.1016/j.ijgfs.2022.100599

Cited by 10 publications

(7 citation statements)

References 32 publications

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“…Egg analogs may also be used to create other products that real eggs are typically used for, such as plant‐based salad dressings or mayonnaises (de Menezes et al, 2022). These products are concentrated oil‐in‐water emulsions that typically have a yield stress and a high viscosity.…”

Section: Plant‐based Foods As Colloidal Dispersionsmentioning

confidence: 99%

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

2023

Sustainable Food Proteins

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There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐PB) foods that have physicochemical and functional properties that simulate those of traditional animal‐based foods, like meat, seafood, egg, and dairy products. Many of these products are colloidal materials containing particles or polymers, which means that their properties can be understood using soft matter physics concepts. The rheological properties of NG‐PB foods may vary widely, including low‐viscosity fluids (like milk), high‐viscosity fluids (creams), soft solids (like yogurt), and hard solids (like some cheeses). For manufacturers of NG‐PB foods to mimic this broad range of products it is important to have theoretical models to identify, predict, and control the key parameters impacting their textural attributes. In this article, the theoretical models developed to describe the properties of fluid, semi‐solid, and solid colloidal dispersions are summarized, and their potential for improving the design and fabrication of NG‐PB foods is highlighted. In the future, it will be important to establish the most appropriate models for different categories of NG‐PB foods and to determine their range of applications.

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Section: Plant‐based Foods As Colloidal Dispersionsmentioning

confidence: 99%

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

2023

Sustainable Food Proteins

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“…Aquafaba has pronounced emulsifying, gelling and foaming properties and acts as a thickener. The 2 of 6 most popular aquafaba in the technology of desserts, pastries and ice cream is chickpea aquafaba [5], which has also found use in the development of plant-based mayonnaises [6]. However, when replacing or adding ingredients in the formulation, one should take into account the influence of their functional and technological properties on the textural and sensory characteristics of the end-product [7].…”

Section: Introductionmentioning

confidence: 99%

Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

Sachko,

Sema,

Grinchenko

et al. 2023

The 4th International Electronic Conference on Applied Sciences

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“…Ринок майонезної продукції суттєво змінився за останні десятиліття. Маємо значне розширення асортименту за рахунок дієтичних, вегетаріанських, збагачених нутрієнтами майонезних соусів і виготовлення продуктів зі спеціальними смаковими та ароматичними добавками й наповнювачами [4]. Серед рецептурних компонентів з'явилася велика кількість функціональних добавок (у тому числі й комплексної дії), що потребує їх систематизації, вивчення властивостей та взаємодії з іншими компонентами, а також дослідження питань їхнього впливу на якість та безпечність отримуваних продуктів.…”

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Recipe Innovations as Ingredient Transformations of the Mayonnaise Market

Filinska,

Filinska

2024

TST

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Mayonnaises and mayonnaise sauces are food products for mass consumption. There is no intensive growth in the may-onnaise market, but it has a stable dynamic in terms of expanding the range of products, which differ in calorie content, composition, taste properties and functional purpose. Analysts see the main ways to the positive dynamics of mayonnaise production in Ukraine as the expansion of the assortment due to the introduction of recipe innovations, improvement of the safety and quality of mayonnaise when using components of natural origin.The market of mayonnaise products has changed significantly over the past decades. We have a significant expansion of the assortment due to dietary, vegetarian, nutrient-enriched mayonnaise sauces and products with special flavor and aroma additives and fillers. A large number of functional additives (including complex action) appeared among the prescription com-ponents, which requires their systematization, study of properties and interaction with other components, as well as research into the issues of their influence on the quality and safety of the obtained products. It is urgent to form a comprehensive ap-proach to the practical implementation of innovative recipe proposals in production, taking into account advanced global trends and transformational changes in the food market.The analysis of the publications showed that considerable attention is paid to the issue of expanding the assortment of mayonnaise products due to recipe innovations. Scientific works are carried out, which are aimed at finding new functional additives and creating products with a balanced fatty acid composition, enriched with vitamins, trace elements, dietary fibers and with improved organoleptic characteristics. The possibility of using food production waste as secondary raw materials in the production of mayonnaise sauces is being studied. At the same time, a significant number of obtained research results do not find practical implementation directly in production, which requires the search for a new approach to ensuring the full cycle of creating an innovative mayonnaise product.The information presented in the article is of an overview nature and contains an analysis of existing trends in the pro-duction of new types of mayonnaise products and the search for ways to implement recipe innovations. The creation of innova-tive mayonnaise sauces is carried out by extracting individual recipe components (for example, egg products); replacing one component with another (for example, removing sugar and introducing synthetic sweeteners, or replacing synthetic E-additives with natural analogues); additional introduction of functional additives for enrichment with vitamins, minerals, dietary fibers; use of oil mixtures with a balanced fatty acid composition, etc. The practical implementation of recipe innovations at enterprises of the industry requires close cooperation of scientists and manufacturers of mayonnaise products, the use of digital technolo-gies, artificial intelligence, taking into account changes in regulatory documents that regulate issues of product safety, waste management, etc. The production and entry into the market of innovative mayonnaise products must be accompanied by the provision of complete information about the composition and properties of the product, as well as take into account the requests of all groups of consumers, studying their reaction and the degree of acceptance of new products

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Plant-based mayonnaise: Trending ingredients for innovative products

Cited by 10 publications

References 32 publications

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

Recipe Innovations as Ingredient Transformations of the Mayonnaise Market

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