The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

Summary This study aims to evaluate the fat‐substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test...

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Bibliographic Details
Published in:International journal of food science & technology 2023-03, Vol.58 (3), p.1307-1316
Main Authors: Yalmanci, Dilara, Dertli, Enes, Tekin‐Cakmak, Zeynep Hazal, Karasu, Salih
Format: Article
Language:English
Subjects:
Dextran
Dextrans
Emulsion stability
exopolysaccharide
Exopolysaccharides
fat substitutes
High temperature
Mayonnaise
microbial polysaccharides
Microorganisms
Proteins
Pseudoplasticity
Rheological properties
Thermal stress
Thixotropy
Weissella confusa
Whey
Whey protein
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Summary:Summary This study aims to evaluate the fat‐substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.sn and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16287