14F-24 |
Formulation and evaluation of a gum-protein emulsifier in a model mayonnaise system |
M. H. ABUGHOUSH, Food Science Institute, Kansas State University, 160 Call Hall, KSU, Manhattan, KS 66505 and T. J. Herald, Food Science Institute, Kansas State Univ., Call Hall, Manhattan, KS 66506. Traditionally, egg yolks have been used as emulsifiers in many formulations. Over the years consumer have demanded that the use of egg yolks be reduced because of the inherent cholesterol. Today food scientists are challenged to formulate food systems with high emulsion stability but without using egg yolks. Gums in combination with cereal proteins may serve as an alternative emulsifier to replace or partially replace egg yolks and lower cholesterol. Our aim is to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in four different mayonnaise formulas. These emulsifier solutions were either used alone in the mayonnaise or in combination with egg yolk at different ratios (25:75, 50:50, 75:25, and 100:0). All four-mayonnaise treatments were evaluated against a control in which egg yolk was the lone emulsifier (0:100). All five-mayonnaise treatments were evaluated and compared based on color, emulsion stability and viscosity at 4, 23, and 40C every 24 hours until the emulsion broke. The mayonnaise stored at 4C was the most stable. The emulsion stability of the control, 50:50, and 75:25, were 9, 10 and 25 days, respectively. As temperature increased the emulsion stability significantly decreased. The maximum viscosity was 8.8 Pas at 4C and 14.7 s-1 and was observed in the 0:100 (control) and 75:25 (gum-protein, egg yolk) treatments. The viscosity of the 100:0 treatment was significantly lower. The L a b value of the mayonnaise produced from different emulsifiers decreased with increasing storage time and decreasing storage temperature. A IC-WP emulsifier may partially replace egg yolk in mayonnaise with significantly improved physical properties and lower cholesterol.
Session 14F, Product Development: General
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