Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substit...

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Bibliographic Details
Main Authors: Wan Wang, Chuanbing Hu, Hong Sun, Jiale Zhao, Cong Xu, Yue Ma, Jiage Ma, Lianzhou Jiang, Juncai Hou
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
soybean oil body
mayonnaise
thickener
storage stability
texture
Online Access:https://www.mdpi.com/2304-8158/11/15/2201

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