Effect of protein microparticle and pectin on properties of light mayonnaise

- At PS and EWPM ratio of 2:4, the sample showed highest viscosity and hardness.
- EWPM-rich samples behaved larger thixotropy and +b* value.
- EWPM performs as filler particles with spherical shape in the light mayonnaise.
- Moderate post heat treatment could improve flow behavior of EWPM-rich samples.

The efficiency of egg white protein microparticle (EWPM) and pectin sol (PS) addition in blocking flow behavior of light mayonnaise was investigated in this study. The texture properties, color, microstructure and thermal resistance were also measured for better understanding of synergistic effect of EWPM and PS on characteristics of light mayonnaise. At ratio of 2:4 (in weight ratio of PS and EWPM), the sample showed higher viscosity and hardness, attributed to the formation of larger protein aggregates induced by repulsion between protein and pectin molecule. The speculation was verified through the microstructure of mayonnaise samples observed by laser light confocal microscope. With the amount of EWPM increased, the yellow value of light mayonnaise increased, but thermal resistance decreased. For EWPM-rich samples, moderate heat treatment can strengthen the interaction between particles, inducing the increase of viscosity.