| Summary: | Mayonnaise is a kind of semi-solid oil-in-water emulsion. Vegetable oil have an important
function in an emulsion to contribute to the texture, the appearance and the sensory
acceptability of mayonnaise. Mayonnaise stability is dependent on several factors such as
amount of oil, amount of egg yolk, method of mixing. The objective of this research was to
observe low fat mayonnaise using Rice Bran Oil. One-way analysis of variance (ANOVA)
were used to establish the significance of differences in the physicochemical properties of
mayonnaise samples. Low fat mayonnaise is prepared from reduced amount of Rice Bran
Oil, egg yolk, vinegar, salt, sugar, mustard and other substances act as flavouring.
Mayonnaise samples contained 30-50% Rice Bran Oil. The parameter measured were pH,
viscosity, fat value, and emulsion stability of mayonnaise. The result showed that low fat
mayonnaise with the 50% Rice Bran Oil gave the best characteristic and stability of
mayonnaise.
Key Words: Low fat mayonnaise, Rice Bran Oil, Emulsion stability
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