April 28/Chiayi, Taiwan/Journal of Farming -- According to recent research from Taiwan, "The objective of this study was to develop a low-fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15g kg(-1)), citrus fiber (CF, 100g kg(-1)) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers."

"The fat content in LF mayonnaise was reduced to 50% if compared with full-fat (FF) mayonnaise, and the products still maintained ideal rheological properties. The rheological parameters showed that there were no (P>0.05) differences in yield stress, viscosity and flow behavior index between XG + 10g kg(-1) GG, CF + 5g kg(-1) GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P>0.05) differences in any sensory scores among XG + 10g kg(-1) GG control," wrote H.P. Su and colleagues, Toko University.

The researchers concluded, "This study shows that XG + 10g kg(-1) GG and CF + 5g kg(-1) GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties."

Su and colleagues published their study in the Journal of the Science of Food and Agriculture ("Development of Low-fat Mayonnaise Containing Polysaccharide Gums as Functional Ingredients." Journal of the Science of Food and Agriculture, 2010;90(5):806-812).

For additional information, contact J.H. Ho, Toko University, Dept. of Nutr & Hlth Sci, 51 Sec 2 Hsueh Fu Rd, Chiayi 613, Taiwan.

From the May 10, 2010, Prepared Foods E-dition