Effects of the Addition of Spray-Dried Whey on the Stability of Fat-Reduced Mayonnaise-Type Emulsions During Storage
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SubjectProtein extraction and processing; Fats and oils; Structure-functional properties; Fat substitutes; Emulsions
The applicability of the spray-dried whey for the production of reduced-calorie mayonnaise-type emulsions was studied. Whey was used as a stabilizing/emulsifying agent and as a fat-replacement component. Whey powder was spray-dried at 130, 140, and 180 degrees C. As control sample, 80% w/w standard fat emulsion was prepared. Mayonnaise-like fat-reduced emulsions contained 65% w/w of fat and 15% w/w of three distinct types of whey. The destabilization of the emulsions was investigated within 7 days of storage by scanning the samples with laser light. Backscattering, Turbiscan stability index, elasticity index, and macroscopic viscosity index were determined. The most stable emulsion contained whey powder spray-dried at 180 degrees C. The emulsion made with whey powder spray-dried at 130 degrees C was less stable than that with 180 degrees C spray-dried whey, but it was more stable than the control and the one with whey spray-dried at 140 degrees C.