Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan.
Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan.
Molecules. 2022 Aug 5;27(15):4983. doi: 10.3390/molecules27154983.
Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.
蛋黄酱是一种半固体油包水乳液，由蛋黄、油和醋组成。蛋黄酱的一个主要问题是其高脂肪含量，因此人们一直在努力开发具有类似特性的低脂酱汁。本研究旨在评估中链甘油三酯（MCT）与食用油（大豆油和橄榄油）混合对低脂蛋黄酱流变性、理化和感官特性的影响。结果表明，剪切粘度随中链脂肪酸（MCFA）含量的增加而降低，随剪切速率的增加而降低。Tan δ<1，形成具有剪切稀化行为的半固体流体。振荡频率测试表明，含 MCFA 的蛋黄酱具有粘弹性。粒径和油滴分析表明，MCT 组与对照组相比，乳液的粒径和分布没有显著差异。感官评价表明，含 MCFA 的蛋黄酱是可以接受的。本研究表明，MCT 是生产蛋黄酱的理想物理化学特性的良好替代品。
