TY - JOUR T1 - Technological utility of guar gum and xanthan for production of low-fat inulin-enriched mayonnaise A1 - Grażyna Bortnowska A1 - Anetta Makiewicz JO - Acta Sci. Pol. Technol. Aliment VL - 5 IS - 2 SP - 135-146 Y1 - 2006 UR - https://www.food.actapol.net/volume5/issue2/13_2_2006.pdf SN - 1644-0730 KW - low fat mayonnaise, food gums, inulin AB - Effects of concentrations of guar gum, xanthan gum, and their mixture on selected physical and sensory properties of a model low-fat mayonnaise in which 50% of oil was replaced by inulin added in the form of FrutafitTex formula were studied. Viscosity and adhesion of the model mayonnaise was observed to increase with increasing concen-trations of food gums; the highest increase was obtained when guar gum was applied alone, the lowest increase being a consequence of xanthan gum addition. All the inulin-enriched mayonnaises were stable if the food gum concentrations exceeded 0.11%. Food gum addition intensified the creamy colour of the model low-fat mayonnaise and slightly reduced the “fattiness effect” produced by the presence of inulin. Increased concentration of food gums increase elasticity and decreased fluffiness (air content) of the model low-fat inulin-enriched mayonnaises. The physical and sensory properties closest to those of the traditional mayonnaise were obtained by applying food gums at a concentration of 0.11%, in the form of guar gum-xanthan gum mixture. Addition of inulin to the model mayonnaise reduced its energy content by almost a half. ER -