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http://dx.doi.org/10.3746/jkfn.2003.32.1.082

Manufacture and Stability of Low Calorie Mayonnaise Using Gums  

이미옥 (영산대학교 외식경영전공)
송영선 (인제대학교 식품생명과학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.1, 2003 , pp. 82-88 More about this Journal
Abstract
Four kinds of low calorie mayonnaises containing 1.2% of sodium alginate, 1.0% of guar gum, 1.0% and 1.2% of xanthan gum and one control mayonnaise containing 78.5% of oil without gums were manufactured in pilot scale. Fresh control mayonnaise was higher in viscosity and turbidity than low calorie mayonnaise with gums. During storage at -1$0^{\circ}C$, viscosity and turbidity of control mayonnaise decreased sharply, whereas those of low calorie mayonnaise with gums decreased slightly. Scanning electron microscopy showed that fresh mayonnaise was composed of heterogeneous population of dispersed spherical oil droplets (<10 ${\mu}{\textrm}{m}$), and oil droplet size of control mayonnaise was smaller than any other low calorie mayonnaise. During storage at -1$0^{\circ}C$, a shift in oil droplet size toward larger oil droplets was frequently observed in control mayonnaise as a result of coalescence of oil droplets. Oil separation and turbidimetric study also confirmed that coalescence of oil droplets was occurring during this accelerated aging treatments.
Keywords
gum; low calorie mayonnaise; guar gum; sodium alginate; xanthan gum;
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