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Mayonnaise is a versatile condiment that can be modified to meet various health and dietary needs. From low-fat versions using whey protein concentrate to innovative ingredient substitutions like ginger extract and watermelon rind flour, there are numerous ways to enhance the nutritional profile and sensory characteristics of mayonnaise. Understanding these modifications can help consumers make informed choices about the mayonnaise they include in their diets.
By exploring these diverse approaches, we can appreciate the potential of mayonnaise to evolve into a healthier and more versatile condiment suitable for a wide range of dietary preferences and health considerations.
Mayonnaise is a popular condiment known for its creamy texture and rich flavor. It is an oil-in-water emulsion that typically contains a high percentage of fat, egg yolk, and other ingredients to enhance its taste and stability. This article explores various aspects of mayonnaise, including its traditional composition, health-conscious modifications, and innovative ingredient substitutions.
Traditional Composition
Mayonnaise is traditionally made from a combination of egg yolk, vegetable oil, vinegar or lemon juice, and seasonings. The egg yolk acts as an emulsifier, stabilizing the mixture and giving mayonnaise its characteristic texture. The high-fat content, usually between 70-80%, contributes to its rich and creamy consistency1 2.
Health-Conscious Modifications
Low-Fat Mayonnaise
In response to growing health concerns, low-fat mayonnaise variants have been developed. These versions aim to reduce the fat content while maintaining the desirable qualities of traditional mayonnaise. For instance, whey protein concentrate (WPC) has been used as a natural emulsifier to create low-fat mayonnaise. Studies have shown that WPC can significantly affect the carbohydrate, fat, and ash content, as well as the emulsion droplet size, resulting in a healthier product2 5.
Reduced-Fat Mayonnaise with Virgin Coconut Oil
Another approach to creating a healthier mayonnaise involves using virgin coconut oil (VCO) as a substitute for traditional vegetable oils. VCO-based reduced-fat mayonnaise has been found to offer better emulsion stability and antioxidant properties, with the optimal formulation containing 60% VCO7.
Innovative Ingredient Substitutions
Ginger Extract
To enhance the nutritional profile and sensory characteristics of mayonnaise, red palm oil mayonnaise with added ginger extract (var. Rubrum) has been studied. The addition of ginger extract significantly affects the color, aroma, taste, and viscosity of the mayonnaise, with the best results observed at a 2.5% ginger extract concentration1.
Clover Sprout Protein Hydrolysates
Clover sprout protein hydrolysates (CSPH) have been explored as an egg substitute in mayonnaise production. CSPH can replace up to 6% of the egg content, resulting in mayonnaise with acceptable physicochemical and sensory properties. This substitution is particularly beneficial for consumers on restricted diets due to egg-related health concerns3.
Watermelon Rind Flour
Watermelon rind flour has been investigated as a stabilizer for reduced-fat mayonnaise. The addition of 6% watermelon rind flour improves the viscosity and antioxidant capacity of the mayonnaise, making it a viable alternative to traditional stabilizers8 9.
Consumer Preferences and Sensory Evaluation
The combination of different types of poultry eggs and acids can influence the color profile and consumer acceptance of mayonnaise. For example, using chicken eggs with synthetic acid has been shown to enhance the color and overall acceptance of the product6.
Health Implications
The type of oil used in mayonnaise can impact its health benefits. A study comparing soybean oil-based mayonnaise (SB-mayo) and palm olein-based mayonnaise (PO-mayo) found that SB-mayo significantly reduced total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels without affecting the LDL-C:HDL-C ratio. This suggests that SB-mayo may be a healthier option for regular consumption10.