Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise

Reducing fat content in mayonnaise often compromises structural integrity and sensory quality. This study investigated black garlic particles (BGPs) as a particulate fat mimetic in low-fat mayonnaise formulated with a whey protein concentrate (WPC)-high-methoxyl pectin (HMP) matrix. Mayonnaise samples containing 4-16 g BGP were evaluated for physicochemical properties, microstructure, rheological behavior, short-term stability, and sensory acceptance. All formulations exhibited non-Newtonian shear-thinning behavior (n < 1). Among the tested samples, BGP-12 showed rheological properties closest to conventional mayonnaise, with a consistency index of approximately 3.87 Pa·sⁿ and elastic-dominant viscoelastic behavior (G ^' > G ^″). FTIR and microstructural analyses suggested that BGP reinforced the protein-polysaccharide matrix through noncovalent interactions, contributing to emulsion structuring and stability. Short-term storage (7 days) revealed minimal structural changes and a slight increase in elastic behavior over time. Sensory evaluation by 57 untrained panelists showed high acceptance for viscosity (4.11 ± 0.70; 84.2%) and texture (3.58 ± 1.00; 64.9%). The optimized formulation achieved approximately 75% fat reduction and an estimated 45%-55% reduction in caloric content while maintaining key functional and sensory attributes. These findings demonstrate the potential of BGP as an effective particulate fat mimetic by reinforcing the protein-polysaccharide network through filler-matrix interactions, for developing structurally stable and sensory-acceptable low-fat mayonnaise.