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

This study investigated the physicochemical and sensory properties of mayonnaise formulated as a double emulsion (DE) with vegetable extracts and compared them with those of conventional oil-in-water (O/W) mayonnaise. A W₁/O:W₂ ratio of 8:2 showed the highest stability, whereas a W₁:O ratio of 5:5 was selected as a balanced formulation with acceptable stability and reduced oil content. The polyglycerol polyricinoleate concentration was optimized at 2%, and the incorporation of vegetable extracts improved the stability of the DE mayonnaise, with SLC253 achieving the highest stability. The apparent viscosity was significantly higher in the DE mayonnaise owing to the addition of emulsifiers and homogenization. The DE mayonnaise with vegetable extracts reduced the sodium content by 76.67% and oil absorption by 50.00% compared to the O/W mayonnaise. This research demonstrates the applicability of DE mayonnaise with vegetable extracts for the development of sodium-reduced foods while maintaining sensory acceptability.