Abstract
In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produce double-emulsified mayonnaise. As a control sample, mayonnaise was prepared conventionally. Sodium caseinate was found to be the most efficient stabilizer. In the presence of sodium caseinate, the stability and apparent viscosity of double-emulsified mayonnaise increased but their particle sizes decreased. It was found that flow behavior of double-emulsified and conventionally prepared mayonnaise could be described by the power law model. The double-emulsified mayonnaise samples were not different from the control samples in terms of stability and particle size. In addition, using the double emulsion method, it was possible to reduce the oil content of mayonnaise to 36.6%.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH, Willett WC. Dietary fat intake and the risk of coronary heart disease in women. New Engl. J. Med. 337: 1491–1499 (1997)
Bray GA, Popkin BM. Dietary fat intake does affect obesity!. Am. J. Clin. Nutr. 68: 1157–1173 (1998)
Hunter DJ, Spiegelman D, Adami H-O, Beeson L, van den Brandt PA, Folsom AR, Fraser GE, Goldbohm RA, Graham S, Howe GR. Cohort studies of fat intake and the risk of breast cancer-a pooled analysis. New Engl. J. Med. 334: 356–361 (1996)
Salmeron J, Hu FB, Manson JE, Stampfer MJ, Colditz GA, Rimm EB, Willett WC. Dietary fat intake and risk of type 2 diabetes in women. Am. J. Clin. Nutr. 73: 1019–1026 (2001)
Ma Z, Boye JI. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: A review. Food Bioprocess Tech. 6: 648–670 (2012)
Pan J, Yin Y, Gan M, Meng M, Dai X, Wu R, Shi W, Yan Y. Fabrication and evaluation of molecularly imprinted multi-hollow microspheres adsorbents with tunable inner pore structures derived from templating Pickering double emulsions. Chem. Eng. J. 266: 299–308 (2015)
Garti N. Progress in stabilization and transport phenomena of double emulsions in food applications. LWT-Food Sci. Technol. 30: 222–235 (1997)
Sapei L, Naqvi MA, Rousseau D. Stability and release properties of double emulsions for food applications. Food Hydrocolloid. 27: 316–323 (2012)
Muschiolik G. Multiple emulsions for food use. Curr. Opin. Colloid In. 12: 213–220 (2007)
Garti N. Double emulsions-scope, limitations and new achievements. Colloid. Surface. A 123–124: 233–246 (1997)
Friberg S, Larsson K, Sjoblom J. Food Emulsions. CRC Press, Boca Raton, FL, USA. pp. 353–388 (2003)
Ma L, Barbosa-Cánovas G. Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. J. Food Eng. 25: 409–425 (1995)
McClements DJ. Food emulsions: Principles, practices, and techniques. 2nd ed. CRC Press, Boca Raton, FL, USA. pp. 245–373 (2004)
Lobato-Calleros C, Sosa-Pérez A, Rodríguez-Tafoya J, Sandoval-Castilla O, Pérez-Alonso C, Vernon-Carter EJ. Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk. LWT-Food Sci. Technol. 41: 1847–1856 (2008)
Lobato-Calleros C, Recillas-Mota MT, Espinosa-Solares T, Álvarez-Ramírez J, Vernon-Carter EJ. Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions. J. Texture Stud. 40: 657–675 (2009)
Fernando LC, Jérôme B, Véronique S. Emulsion science basic principles. Springer, New York, NY, USA. pp. 75–120 (2007)
Cofrades S, Antoniou I, Solas MT, Herrero AM, Jimenez-Colmenero F. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chem. 141: 338–346 (2013)
Mun S, Choi Y, Rho SJ, Kang CG, Park CH, Kim YR. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate. J. Food Sci. 75: 116–125 (2010)
Regan JO, Mulvihill DM. Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate. Food Hydrocolloid. 23: 2339–2345 (2009)
Hemar Y, Cheng L, Oliver C, Sanguansri L, Augustin M. Encapsulation of resveratrol using water-in-oil-in-water double emulsions. Food Biophys. 5: 120–127 (2010)
Su J, Flanagan J, Hemar Y, Singh H. Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions. Food Hydrocolloid. 20: 261–268 (2006)
Seddari S, Moulai-Mostefa N. Formulation and characterization of double emulsions stabilized by sodium caseinate-xanthan mixtures effect of pH and biopolymer concentration. J. Disper. Sci. Technol. 36: 51–60 (2013)
Peressini D, Sensidoni A, De Cindio B. Rheological characterization of traditional and light mayonnaises. J. Food Eng. 35: 409–417 (1998)
Zinoviadou KG, Scholten E, Moschakis T, Biliaderis CG. Properties of emulsions stabilised by sodium caseinate–chitosan complexes. Int. Dairy J. 26: 94–101 (2012)
Carrillo CA, Nypelo TE, Rojas OJ. Cellulose nanofibrils for one-step stabilization of multiple emulsions (W/O/W) based on soybean oil. J. Colloid Interf. Sci. 445: 166–173 (2015)
De Cindio B, Cacace D. Formulation and rheological characterization of reduced-calorie food emulsions. Int. J. Food Sci. Tech. 30: 505–514 (1995)
Carrillo-Navas H, Cruz-Olivares J, Varela-Guerrero V, Alamilla-Beltrán L, Vernon-Carter EJ, Pérez-Alonso C. Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends. Carbohyd. Polym. 87: 1231–1235 (2012)
Laca A, Sáenz MC, Paredes B, Díaz M. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J. Food Eng. 97: 243–252 (2010)
Liu H, Xu XM, Guo SD. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Sci. Technol. 40: 946–954 (2007)
Di Mattia C, Balestra F, Sacchetti G, Neri L, Mastrocola D, Pittia P. Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT-Food Sci. Technol. 62: 764–770 (2015)
Geankoplis C. Transport processes and separation process principles (includes unit operations). Prentice Hall Press, Upper Saddle River, NJ, USA. p. 1056 (2003)
Okochi H, Nakano M. Preparation and evaluation of w/o/w type emulsions containing vancomycin. Adv. Drug Deliver. Rev. 45: 5–26 (2000)
Pal R. Rheology of simple and multiple emulsions. Curr. Opin. Colloid In. 16: 41–60 (2011)
Zhang X, Liu J. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion. J. Agr. Food Chem. 59: 1308–1315 (2011)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Yildirim, M., Sumnu, G. & Sahin, S. Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. Food Sci Biotechnol 25, 1613–1618 (2016). https://doi.org/10.1007/s10068-016-0248-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-016-0248-7