Mayonnaise formulated with novel egg yolk ingredients has enhanced thermal and rheological properties

Abstract

Egg yolk is a good emulsifier used in many food applications and is required for mayonnaise. This study aimed to evaluate the function of fractionated yolk as co-products of obtaining IgY, the plasma fraction which is rich in low-density lipoprotein (LDL) and granules consisting of mainly high-density lipoprotein (HDL), in preparation of mayonnaise. Particularly, a novel modification was performed to remove the divalent ions, i.e., calcium, in the granular fraction that forms phosphocalcic bridges that hold the HDL particles together, and are responsible for the low solubility and functionality. The removal of 55% calcium (of the total ion) increased the solubility of de-calcium granules (DC-Gran) under acidic conditions of pH 4.0, 42.9% compared to 4.2% of the untreated Gran. The mayonnaise made with the LDL-based products and DC-Gran had a high heat stability (greater than 90%) and small oil droplet sizes of 4.59 and 5.02 µm. Higher interaction strength, firmness, and low polydispersity index (PDI) were obtained in mayonnaise prepared by DC-Gran compared to the Gran counterpart. This is the first report of using such modified granular fraction to produce mayonnaise, with improved functionality and demonstrating the high-value application of yolk fractionation coproducts.