Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

Mayonnaise is considered as one of the most popular sauces worldwide with high fat content. High pressure homogenisation (HPH) is a new continuous technique for preparation and stabilisation of emulsions, by means of significantly reducing the size of oil droplets and improving interactions between emulsifier and fat phase. This allows for production of oil-in-water (o/w) emulsions with reduced fat content. Further, emulsion with reduced amount of emulsifiers or completely free of thickeners can be produced. The results of this study could be of great importance for consideration of scale-up possibilities and future implementation of UHPH in food industry for production of low fat emulsions, having a clean label. Moreover, the process could stimulate interest in product development and optimisation of existing processes. A consumer friendly product reduced in fat and with clean label could be produced.