PHYSICO-CHEMICAL PARAMETERS OF FRESH STANDARD AND LIGHT MAYONNAISE

Апстракт

Mayonnaise is an oil-in-water (O/W) emulsion and is widely consumed as a traditional seasoning due to its creamy mouth feel and special flavor. The standard mayonnaise contains 65%–80% fat, which contributes to its texture, appearance, flavor, and shelf life. However, demand for low-fat mayonnaise has been rising. To produce light mayonnaise, fat from the basic formula for the preparation of mayonnaise shall be replaced by other ingredients while preserving its viscosity, texture, mouth feeling, taste and flavour to a highest possible degree. The sensory and physiochemical properties of mayonnaise are significantly affected by the elimination of fat. The objective of this study was to investigate the relationship between the type of mayonnaise and physico-chemical parameters - pH value, acid value and water activity. The experiment is based on analysis of mayonnaise of three Serbian manufacturers, standard and light mayonnaise for each of them. The samples of the fresh mayonnaise coming from the same manufacturer and of different mayonnaise type (standard and light) did not differ in terms of their pH values. Each manufacturer had specific pH value of mayonnaise. Type of mayonnaise had a very high impact on acid values and water activities. Acid values of fresh light mayonnaises were higher than of standard one regardless of the manufacturer. Fresh standard mayonnaises from all three manufacturers had similar water activities. The same was true for light mayonnaise. Fresh light mayonnaise had higher values of water activity compared to standard mayonnaise regardless of the manufacturer.