Quantitative Analysis of Fat and Moisture in Mayonnaise Using Fourier Transform Infrared Spectrometer

Abstract

A rapid method for quantitative determination of fat and moisture in a variety of mayonnaise products (regular, reduced-and low-fat) was developed using Fourier Transform Infrared (FTIR) spectroscopy. Both the fat and moisture contents could be effectively solvated out of the soluble solids using 1-propanol without sonication. A load cell assembly with a 100 mm Teflon spacer gave sufficient separation under 2 cm À1 resolution using 100 scans. Two distinct peaks were obtained on the ratioed sample spectra of regular mayonnaise: 1748 cm À1 and 1650 cm À1 for C¼O stretching of oil and H-O-H bending of water, respectively. Data was then normalized using the Window-based software that acquired spectra information seamlessly from the instrument. The experimental measurements of the fat and moisture contents were in excellent agreement with those using the modified Mojonnier and the *Corresponding author. Current address: 3304 Marie Mount Hall,

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

“…This band has also been identified in emulsion-based food products including butters and margarines [29]. In relation to this, van de Voort et al [32] and Chippie et al [33] established a quantitative method to determine moisture content based on this band in butter and mayonnaise samples, respectively. As expected, vibration of the same functional group from hydroperoxides near 1644 cm 21 is hardly observable in the related spectra ( Fig.…”

“…A similar result was also observed for the band near 1746 cm 21 , corresponding to vibration of the carbonyl group of triacylglycerol esters. Previously, this band has been used to quantify the fat content in butter [32] and mayonnaise products [33]. It is normally observed in the infrared spectrum of bulk oil that both aliphatic and carbonyl groups give a very strong absorption in the corresponding regions.…”

Fast Measurement of Sugar Content of Yogurt Using Vis/NIR-Spectroscopy

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Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products

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