Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d43), phase separation by centrifugal technique, brightness (L*), color different index (ΔE), storage and loss moduli (G’ and G”), consistency index (K), apparent viscosity (η), and thixotopic loop were examined, compared with a full fat mayonnaise (FF). There was no effect of fat substitution on d43 and phase separation. L* value of FR was significantly higher than those of FF. All samples showed gel-liked structure (G′>G″) and exhibited the thixotropic shear thinning behavior. G′, K, η, and thixotropic loop of FR tended to decrease when the fat substitution level increased. The d43 and ΔE of 50% FR did not significantly change throughout a storage time while the others did. Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.