Development of egg yolk-free mayonnaise using rice protein with xanthan gum

In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in a...

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Published inFood science and biotechnology Vol. 34; no. 2; pp. 325 - 336
Main Authors Baek, Manhee, Jeon, Sujin, Jeong, Semin, Mun, Saehun
Format Journal Article
LanguageEnglish
Published Korea (South) Springer Nature B.V 01.01.2025
Springer Nature Singapore
한국식품과학회
Subjects
Biotechnology
egg yolk
eggs
emulsifiers
Food science
Loss modulus
Mayonnaise
Proteins
Rheological properties
Rice
rice protein
Shear thinning (liquids)
Storage modulus
Viscoelasticity
Xanthan
Xanthan gum
Yield stress
Yolk
식품과학
Rheological property
Xanthan gum
Rice protein
Egg yolk-free mayonnaise
Online AccessGet full text
ISSN1226-7708
2092-6456
2092-6456
DOI10.1007/s10068-024-01672-3

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Abstract In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.
AbstractList In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.
In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.
In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk. KCI Citation Count: 0
Author Mun, Saehun
Baek, Manhee
Jeong, Semin
Jeon, Sujin
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Issue 2
Keywords Rheological property
Xanthan gum
Rice protein
Egg yolk-free mayonnaise
Language English
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Snippet In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain...
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StartPage 325
SubjectTerms Biotechnology
egg yolk
eggs
emulsifiers
Food science
Loss modulus
Mayonnaise
Proteins
Rheological properties
Rice
rice protein
Shear thinning (liquids)
Storage modulus
Viscoelasticity
Xanthan
Xanthan gum
Yield stress
Yolk
식품과학
Title Development of egg yolk-free mayonnaise using rice protein with xanthan gum
URI https://www.ncbi.nlm.nih.gov/pubmed/39944671
https://www.proquest.com/docview/3165397128
https://www.proquest.com/docview/3166269274
https://www.proquest.com/docview/3200256484
https://pubmed.ncbi.nlm.nih.gov/PMC11811356
https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART003172531
Volume 34
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ispartofPNX Food Science and Biotechnology, 2025, 34(2), , pp.325-336
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