Monday, April 19, 2010
Category : INNOVATION, TRENDS | Author : experts | Comment : No Comments
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In the current trend on reducing dietary fat and in particular the removal of palm oil (see our article about Casino group), this study shows a low fat mayonnaise containing polysaccharide from xanthan gum, citrus fiber and variable concentration of guar gum as fat replacers. The fat content in low fat mayonnaise was reduced by 50% and the product still maintains ideal rheological properties.

These data show polysaccharide are interesting for other application than natural defenses.

References: Su HP, Lien CP, Lee TA, Ho JH. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. J Sci Food Agric. 2010 Apr 15;90(5):806-12.