Egg-free low-fat mayonnaise from virgin coconut oil

Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select optimal concentration emulsifiers for egg-free mayonnaise made from virgin coconut oil.
 Study objects methods. We produced 20 samples with different amounts emulsifiers. also determined physicochemical properties samples, as well performed proximate statistical analyses.
 Results discussion. response surface methodology it possible define such parameters viscosity, stability, firmness affected by following concentrations: cashew nut protein isolates – 5–15%, xanthan gum 0–1%, modified starch 0–0.5%. values were obtained follows: 13 g, 1.0 0.4 g. optimized had parameters: viscosity 120.2 mPa·s, stability 98.7%, 25 study revealed no significant differences (P > 0.05) between actual predicted data, which confirmed efficiency suggested models.
 Conclusion. low-fat relatively similar traditional commercial products. However, oil should be emulsified combination isolates, starch, gum.