Lee Hyo Gyeong, Lee Jiseon, Byeon Yeong Mi, Choi Mi-Jung
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Korea.
School of Animal, Food Science and Marketing, Konkuk University, Seoul, 05029 Republic of Korea.
Food Sci Biotechnol. 2025 Jul 3;34(13):3017-3027. doi: 10.1007/s10068-025-01924-w. eCollection 2025 Sep.
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 W/O:W ratio of 8:2 showed the highest stability, whereas a W: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.
本研究调查了添加植物提取物的双乳液（DE）蛋黄酱的物理化学性质和感官特性，并将其与传统水包油（O/W）蛋黄酱进行比较。水包油：水比例为8:2时稳定性最高，而水：油比例为5:5被选为具有可接受稳定性且含油量降低的平衡配方。聚甘油聚蓖麻醇酸酯浓度优化为2%，添加植物提取物提高了DE蛋黄酱的稳定性，其中SLC253稳定性最高。由于添加了乳化剂和进行了均质处理，DE蛋黄酱的表观粘度显著更高。与O/W蛋黄酱相比，添加植物提取物的DE蛋黄酱钠含量降低了76.67%，吸油量降低了50.00%。本研究证明了添加植物提取物的DE蛋黄酱在开发低钠食品同时保持感官可接受性方面的适用性。
