Abirached Cecilia, Acuña María Noel, Carreras Tatiana, Vieitez Ignacio
Food Chemistry Area, Food Science and Technology Department, Chemistry School, Universidad de la República, 2124 General Flores Ave., Montevideo 11800, Uruguay.
Food Technology Area, Food Science and Technology Department, Chemistry School, Universidad de la República, 2124 General Flores Ave., Montevideo 11800, Uruguay.
Foods. 2025 Sep 8;14(17):3133. doi: 10.3390/foods14173133.
Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70-80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to commercial low-fat formulations but with a lower oil content (<30%). Three formulations were prepared using canola oil and high-oleic sunflower oil at different concentrations (10%, 15%, and 30%), with and without the addition of synthetic antioxidants (BHA and BHT). Guar gum was used to control the viscosity of the continuous phase, adjusting its concentration between 0.75% and 1.55%. The formulations were compared with a commercial low-fat sample (MH) in terms of flow and rheological properties, color, phase separation stability, particle size, microscopy, and oxidative stability. The formulations exhibited flow behavior and Konini's viscosity similar to MH. The 15% oil formulation (MHO-15%) had a particle size comparable to MH. Both MH and the experimental formulations exhibited a weak gel structure. To achieve the characteristic yellow color, β-carotene should be added to MHO-15%. Formulations containing canola oil and those without antioxidants showed higher susceptibility to oxidation, leading to the selection of high-oleic oil with added antioxidants. Based on these findings, a potential reduced-fat mayonnaise-type sauce could be formulated by decreasing lipid content from 30% to 15%.
蛋黄酱是一种广泛食用的食品乳化物。传统蛋黄酱含有约70 - 80%的脂质，使其成为高脂肪、高热量的食物。本研究旨在开发一种低脂蛋黄酱，其物理化学性质与市售低脂配方相当，但含油量较低（<30%）。使用芥花籽油和高油酸向日葵油以不同浓度（10%、15%和30%）制备了三种配方，并添加或不添加合成抗氧化剂（丁基羟基茴香醚和二丁基羟基甲苯）。瓜尔胶用于控制连续相的粘度，将其浓度调整在0.75%至1.55%之间。将这些配方在流动和流变学性质、颜色、相分离稳定性、粒径、显微镜观察和氧化稳定性方面与市售低脂样品（MH）进行比较。这些配方表现出与MH相似的流动行为和科尼尼粘度。15%油配方（MHO - 15%）的粒径与MH相当。MH和实验配方均表现出弱凝胶结构。为了达到特征性的黄色，应向MHO - 15%中添加β-胡萝卜素。含有芥花籽油的配方和不添加抗氧化剂的配方显示出更高的氧化敏感性，导致选择添加了抗氧化剂的高油酸油。基于这些发现，通过将脂质含量从30%降至15%，可以配制出一种潜在的低脂蛋黄酱型调味汁。
