Concepedia

Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients

Hou‐Pin Su, Chuang‐Ping Lien, Tan‐Ang Lee, Jou‐Hsuan Ho

Journal of the Science of Food and Agriculture · 2010 · 102 citations · 22 references

DOI

Abstract

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

References

22

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Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

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Physical and flavour stability of mayonnaise

J. A. Depree, G. P. Savage · Trends in Food Science & Technology · 2001 · 281 citations

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