Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise
High dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separ...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/36 |
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| author | Anqi Bi Beiwei Zhu Ning Cong Ming Du Chao Wu Ling Zhang Yan Guo Tingting Cheng Pei Yu Xianbing Xu |
| author_facet | Anqi Bi Beiwei Zhu Ning Cong Ming Du Chao Wu Ling Zhang Yan Guo Tingting Cheng Pei Yu Xianbing Xu |
| author_sort | Anqi Bi |
| collection | DOAJ |
| description | High dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk–casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification. Unexpectedly, compared with pre-acid-treated low-fat mayonnaise, the G′ and viscosity of the post-acid-treated low-fat mayonnaise were significantly improved by 77.80% and 90.18%, respectively. The semisolid properties required for low-fat mayonnaise were realized by forming a dense yolk–casein self-assembly network structure. This study provides a novel perspective for constructing edible soft-solid products with low fat intake. |
| format | Article |
| id | doaj-art-ed341455af2740c8a26fe570f4599bbc |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-ed341455af2740c8a26fe570f4599bbc2025-01-10T13:17:35ZengMDPI AGFoods2304-81582024-12-011413610.3390/foods14010036Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat MayonnaiseAnqi Bi0Beiwei Zhu1Ning Cong2Ming Du3Chao Wu4Ling Zhang5Yan Guo6Tingting Cheng7Pei Yu8Xianbing Xu9National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaDalian Kowa Foods Co., Ltd., Dalian 116034, ChinaDalian Kowa Foods Co., Ltd., Dalian 116034, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaHigh dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk–casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification. Unexpectedly, compared with pre-acid-treated low-fat mayonnaise, the G′ and viscosity of the post-acid-treated low-fat mayonnaise were significantly improved by 77.80% and 90.18%, respectively. The semisolid properties required for low-fat mayonnaise were realized by forming a dense yolk–casein self-assembly network structure. This study provides a novel perspective for constructing edible soft-solid products with low fat intake.https://www.mdpi.com/2304-8158/14/1/36low-fat mayonnaiseyolkcaseinpost-acid treatment |
| spellingShingle | Anqi Bi Beiwei Zhu Ning Cong Ming Du Chao Wu Ling Zhang Yan Guo Tingting Cheng Pei Yu Xianbing Xu Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise Foods low-fat mayonnaise yolk casein post-acid treatment |
| title | Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise |
| title_full | Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise |
| title_fullStr | Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise |
| title_full_unstemmed | Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise |
| title_short | Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise |
| title_sort | yolk and casein sequence self assembly for low oil emulsion gel and its application in low fat mayonnaise |
| topic | low-fat mayonnaise yolk casein post-acid treatment |
| url | https://www.mdpi.com/2304-8158/14/1/36 |
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