TECHNOLOGICAL UTILITY OF GUAR GUM AND XANTHAN FOR PRODUCTION OF LOW-FAT INULIN-ENRICHED MAYONNAISE

Effects of concentrations of guar gum, xanthan gum, and their mixture on selected physical and sensory properties of a model low-fat mayonnaise in which 50% of oil was replaced by inulin added in the form of Frutafit (R) Tex formula were studied. Viscosity and adhesion of the model mayonnaise was observed to increase with increasing concentrations of food gums; the highest increase was obtained when guar gum was applied alone, the lowest increase being a consequence of xanthan gum addition. All the inulin-enriched mayonnaises were stable if the food gum concentrations exceeded 0.11%. Food gum addition intensified the creamy colour of the model low-fat mayonnaise and slightly reduced the "fattiness effect" produced by the presence of inulin. Increased concentration of food gums increase elasticity and decreased fluffiness (air content) of the model low-fat inulin-enriched mayonnaises. The physical and sensory properties closest to those of the traditional mayonnaise were obtained by applying food gums at a concentration of 0.11%, in the form of guar gum-xanthan gum mixture. Addition of inulin to the model mayonnaise reduced its energy content by almost a half.