Gravity-driven syneresis in model low-fat mayonnaise

Rheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran

ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise

In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF),  mayonnaise with 67% fat and...

Drag Reduction by Surfactant Solutions in Gravity Driven Flow Systems

Efflux time measurements are carried out for gravity draining of a liquid from a large cylindrical tank (where the flow is essentially laminar) through single exit pipe in the absence and presence of Cetyl Pyridinium Chloride (CPC) surfactant solutions. The variables considered are initial height of liquid in the tank, dia. of tank, length of the exit pipe and concentration of surfactant. T...

effect of gum tragacanth as a fat replacer on rheological, sensory and texture properties of low fat mayonnaise

mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...

Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum