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Rheological and Physicochemical Properties of Mayonnaise Enriched with Functional Vegetable Oils: A Comparative
Shakhnozakhon Gaipova1, Umrbek Mavlanov2, Tomasz Pawel Czaja2
1Department of Food and Perfumery-Cosmetic Products, Tashkent Institute of Chemical Technology, Navoi 32, Tashkent 100011, Uzbekistan.
Foods (Basel, Switzerland)
|June 26, 2026
Summary
Vegetable oil type significantly impacts mayonnaise texture and stability. Polyunsaturated fatty acid-rich oils create softer emulsions, while monounsaturated oils yield firmer textures, offering insights for healthier mayonnaise formulation.
Area of Science:
- Food Science
- Materials Science
- Rheology
Background:
- Mayonnaise relies on oil-in-water emulsions stabilized by ingredients like egg yolk.
- Fatty acid composition of the oil phase is a key determinant of emulsion properties.
- Understanding these relationships is crucial for developing mayonnaise with desired textures and stability.
Purpose of the Study:
- To investigate how fatty acid profiles of 16 vegetable oils influence mayonnaise physicochemical, textural, rheological, and microstructural properties.
- To identify specific oils that can be used to reformulate mayonnaise for improved health benefits and performance.
- To correlate oil fatty acid composition with emulsion characteristics.
Main Methods:
- Incorporation of 16 functional vegetable oils at 20% substitution in a standard mayonnaise formulation.
- Analysis of color, pH, texture, rheology (power law model), and microstructure (low-field NMR, diffusometry).
- Statistical analysis using Pearson correlation and principal component analysis (PCA).
Main Results:
- Significant variations in yellowness and lightness; pH remained constant.
- Polyunsaturated fatty acid (PUFA)-rich oils resulted in lower consistency (weaker networks) compared to monounsaturated fatty acid (MUFA)-rich oils.
- Fatty acid unsaturation was confirmed as the primary factor influencing droplet size and texture.
- Mean droplet radii ranged from 2.653 µm (pomegranate oil) to 3.203 µm (linseed oil).
Conclusions:
- Vegetable oil fatty acid composition is a critical factor in mayonnaise emulsion stability and texture.
- Linseed, walnut, and pomegranate oils present favorable profiles for mayonnaise reformulation due to their PUFA-to-SFA ratios and acceptable emulsion performance.
- Findings provide a basis for selecting oils to tailor mayonnaise properties for specific applications.
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