STUDY ON THE USE OF THICKENERS FOR OBTAINING LOW FAT MAYONNAISES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
The paper presents the production process and technique of using a stabilizer used in the preparation of mayonnaises. In addition to the qualitative effect, respectively the improvement of the texture, this stabilizer also helps to reduce the fat content of the prepared mayonnaise. It also gives mayonnaise an increase in volume.A requirement difficult to fulfil faced by manufacturers of mayonnaise, is the need to imitate all the properties of products with normal fat content, in versions with low fat.The problem proposed to be solved in this paper is to get the stabilizer and achieve a recipe for mayonnaise with low fat content. There were obtained three stabilizers (S1, S2, S3) using hydrocolloids as xanthan gum, CMC and cellulose gum, samples from the firm Hercules; these stabilizers have provided behavioural traits and similar texture to the lipid components from the composition of the mayonnaise. With these stabilizers were obtained three samples of mayonnaise M1, M2, M3, which were compared with the control sample in terms of emulsifying capacity,of the fat content and of the volume.It was chosen the optimal mayonnaise (M2) using CMC as a stabilizer, which presented an aspect of ointment, creamy, shiny, homogeneously textured, elastic without tendencies of oil separation in time.
Authors and Affiliations
Magda Gabriela Bratu
Keywords
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