Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion

Area of Science:

• Food Science
• Emulsion Technology
• Nutritional Chemistry

Background:

• Conventional oil-in-water (O/W) mayonnaise faces challenges with high oil and sodium content.
• Developing healthier mayonnaise alternatives with improved stability and reduced undesirable components is crucial.

Purpose of the Study:

• To investigate the physicochemical and sensory properties of double emulsion (DE) mayonnaise incorporating vegetable extracts.
• To compare DE mayonnaise with conventional O/W mayonnaise for stability, oil content, and sodium reduction.

Main Methods:

• Formulation optimization of DE mayonnaise, including water-in-oil-in-water (W1/O:W2) ratios and emulsifier concentrations.
• Evaluation of emulsion stability, apparent viscosity, and sensory attributes.
• Analysis of sodium and oil content reduction in DE mayonnaise compared to O/W mayonnaise.

Main Results:

• A W1:O ratio of 5:5 and 2% polyglycerol polyricinoleate yielded a balanced and stable DE mayonnaise.
• Incorporation of vegetable extracts, particularly SLC253, enhanced DE mayonnaise stability.
• DE mayonnaise exhibited significantly higher apparent viscosity and reduced sodium (76.67%) and oil absorption (50.00%) compared to O/W mayonnaise.

Conclusions:

• Double emulsion mayonnaise with vegetable extracts is a viable approach for creating sodium-reduced food products.
• This formulation maintains sensory acceptability, offering a healthier mayonnaise option.
• The study highlights the potential of DE technology for healthier food product development.