Physicochemical quality of low fat mayonnaise using whey protein concentrate

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) high protein content and can act good emulsifier for of mayonnaise. The purpose this study was to evaluate low-fat using WPC based on pH, moisture content, viscosity, content. materials used are egg yolk, sunflower seed oil, vinegar, WPC, other complementary materials. This laboratory experiment with completely randomized design 4 treatments replications. treatment control without additional use much 5%, 10%, 15% the total oil use. variables measured were protein. results showed that in gave significantly different conclusion research produces best