Mayonnaise is a semisolid emulsion that is made by mixing oil with mustard, egg yolk, vinegar and is sensitive to spoilage due to its high polyunsaturated fatty acids content. The amount of oil and egg yolk added, viscosity, water quality, the volume of oil and aqueous phase, method of mixing and temperature affect the stability of mayonnaise. Phase inversion occurs when the emulsion changes from the oil-in-water (O/W) emulsion to the water-in-oil (W/O) emulsion. Egg yolk as an emulsifier has surface-active fractions such as livetin, lipovitellin, lipovitellenin that prevent coalescing and improve the texture. Phospholipid lecithin, proteins, and lipoproteins are known to be the most important to the emulsion forming properties of egg yolk. Other emulsifying agents include animal proteins, vegetables protein isolates, modified starches and gums which can be effectively used as food emulsion stabilizers because of their capacity to reduce the interfacial tension between hydrophobic and hydrophilic components. Temperature, pH and NaCl are effective on viscoelasticity of mayonnaise emulsion. Emulsifiers increase the prevalence of metabolic diseases, specially type 1 and 2 diabetes, obesity and irritable bowel disease. Currently the tendency of the consumers to purchase the food products with low fat and low energy is led to reformulation that often requires moving from one sort of emulsifier to another. In this study, different emulsifiers and their effects on the characteristics of mayonnaise were reviewed.

Introduction: Mayonnaise is an oil in water emulsion containing approximately 70-80% oil.Due to the high concentration of oil and its role in formulation, structure and the stability of the mayonnaise, it is the aim of this investigation to evaluate the effect of four different types of edible oils; sunflower seed, soyabean, maize and canola oils on the chemical, rheological and organoleptical charactristics of this product.Materials and Methods: Mayonnaise samples with four types of sunflower, soya bean, maize, rapeseed oils were prepared and stored at 3DC for 7 and 30 days. Oscilatory experiments including the strain sweep measurement in the range of 0.05-700 % and the frequency sweep measurement over the frequency range of 0.001-50 HZ were performed.Proper models were fitted on the emperical results and the model parameters were used to compare the effects of oil types on the mayonnaise samples.Results: Dynamic Oscilatory tests revealed that the type of the oil had significant effects (p≤0.05) on the level of intractions and their magnitude in mayonnaise structure modeled as a network of rheological units. During the storage time the results of sensory and rheological experiments showed that the mayonnaise prepare With sunflower oil had the highest yield stress, acceptiility and stability followed by the mayonnaises samples prepared with soyabean, maize, rapeseed oils respectively.Conclusion: The mayonnaise containing oil with higher unsaturated fatty acids in the formulation showed higher stability and the results of sensory and rheological experiments indicated that the mayonnaise prepared with sunflower oil had the highest acceptiility and stability in comparision with other samples.

Application of cress seed gum as a new source of Iranian native food hydrocolloids has been utilized in mayonnaise formulation and chemical, rheological properties and textural attributes of the product has been evaluated. All chemical parameters were in the range of standard mayonnaise characteristics. The results revealed that samples are classified in non-Newtonian shear thinning fluids. Viscosity increased with increasing gum concentration and stability observed in all samples produced including different gum levels and no creaming occurred. Hardness increased with increasing gum concentration. According to the obtained results obtained cress seed gum has the ability to be used as a stabilizer in mayonnaise. Since this gum is one of the native hydrocolloids, so it can be a good replacer for synthetic gums in food formulations such as mayonnaise.