328: Synergistic Effect of Arabic Gum and Pea Protein Isolate in Developing an Egg-Free, Low-Fat Mayonnaise Analogue

Introduction

The increasing demand for vegan and low-fat foods has driven the development of plant-based mayonnaise alternatives. This study aims to evaluate the potential of using AG and PP in combination to replace eggs and reduce the total fat content in a canola oil-in-water emulsion-based mayonnaise analogue.

Methods

Control mayonnaise was prepared with 6% (w/w) egg yolk, 75% (w/w) canola oil, 6.5% (w/w) vinegar, 0.75% (w/w) salt, 2% (w/w) sugar, 6.5% (w/w) water, and 3.25% (w/w) mustard. AG and PP were mixed in a 1:1 ratio to create the AG-PP mixture, replacing egg yolk at 33.3% (E1: 66.7% egg yolk), 66.7% (E2: 33.3% egg yolk), and 100% (E3: no egg yolk). In formulations with 100% egg yolk replacement, AG-PP was further used to replace canola oil at 10% (OR1: 67.5% oil), 20% (OR2: 60% oil), and 30% (OR3: 52.5% oil). Samples were analyzed for proximate composition, rheological properties, emulsion stability, heat stability, creaming index, and lipid oxidation over 30 days at 4°C. Data were statistically analyzed (p < 0.05).

Results

Proximate analysis revealed that the total fat content of the control, E3, and OR3 formulations were 71.95%, 54.92%, and 35.63%, respectively. All the mayonnaise samples exhibited shear-thinning flow behavior (n < 1). At the end of 30 days of storage, OR2 exhibited the highest emulsion stability (98.5 ± 0.4%) and the lowest creaming index, with no cream separation, which was not significantly different from OR1. In contrast, the control sample showed significantly lower emulsion stability (90.2 ± 1.4%) and a higher creaming index (2.5 ± 0.8). The highest heat stability was observed in the control (62.54 ± 3.14%) and OR1 (53.86 ± 6.05%). No significant differences were observed in peroxide values across treatments, with values ranging from 7.14 ± 3.37 meq/kg to 26.54 ± 16.33 meq/kg, all remaining within acceptable limits.

Significance

The present study demonstrates that the synergistic use of AG and PP can successfully replace 100% of egg yolk in mayonnaise and reduce the fat content by up to approximately 35%, while maintaining comparable storage stability.

Authors: Anugrah Jeyaseelan, Tharindu, T. Dapana Durage, Chien-I Hsu, Mario Melendez, Mariel Benigno, Kaushalya Wickramasinghe, Abhirami Jeyaseelan, Subramaniam Sathivel