Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d(43)), phase separation by centrifugal technique, brightness (L*), color different index (Delta E), storage and loss moduli (G' and G ''), consistency index (K), apparent viscosity (eta), and thixotopic loop were examined, compared with a full fat mayonnaise (FF). There was no effect of fat substitution on d(43) and phase separation. L* value of FR was significantly higher than those of FF. All samples showed gel-liked structure (G'>G '') and exhibited the thixotropic shear thinning behavior. G', K, eta, and thixotropic loop of FR tended to decrease when the fat substitution level increased. The d(43) and Delta E of 50% FR did not significantly change throughout a storage time while the others did. Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.