The preparation and characterization of bifunctional sago starch as emulsifiers and stabilizers in low fat mayonnaise

Abstract

Mayonnaise is one of the most popular types of condiments in the world. However, it contains a high amount of fats and cholesterol which is up to 70% to 80%, heightening the risk of heart disease and obesity. The aim of this research is to create a low fat mayonnaise with the aid of modified sago starch as the emulsifier to satisfy the demands of healthier and more nutritious food. The research was conducted through literature review and producing various formulations of mayonnaise. This includes formulations eliminating egg yolk, substituting egg white with egg yolk, addition on 10% sago starch solution and addition of 20% sago starch solution. The physicochemical properties tested included parameters such as: pH, fat content, and emulsion stability of the formulations. It is found that sago starch emulsified and stabilized the mayonnaise solution while reducing its fat content. This is achieved by partially replacing egg yolk with modified sago starch in a reduced-fat mayonnaise formulation with a significantly reduced oil content. It is found that 20% sago starch solution with egg white replacing egg yolk in a reduced oil formulation produces a mayonnaise with the most similar viscosity as commercial mayonnaise. Thus, healthy low-fat mayonnaise is successfully created with the aid of sago starch as an emulsifier and stabilizer.