Sensory characteristics, quality attributes, and storage stability of mayonnaise: A review

Abstract

Mayonnaise is one of the most widely consumed condiments globally, and is valued for its creamy texture, versatile culinary applications, and palatable taste. It is commonly used as a spread, salad dressing, dip, and as an ingredient in sauces. As an emulsion of oil-in-water (O/W) stabilised with egg yolk, vinegar, and other ingredients, such as lemon juice and mustard powder, mayonnaise contains 3%-80% fat, depending on the formulation. The product is manufactured worldwide under normal circumstances, using colloid mills as an emulsifying method, and has a relatively long shelf life when refrigerated. Mayonnaise is nutritionally high in essential fatty acids, vitamin E, and other micronutrients, although high-fat levels have been a cause of concern regarding obesity and cardiovascular illnesses. Consequently, consumer interest is shifting towards reduced-fat and low-sodium products that do not compromise sensory characteristics. This concise review addresses the manufacture, processing technologies, nutritional content, sensory characteristics, and stability of mayonnaise upon storage. It intends to provide a comprehensive overview of its history, consumer behaviour and trends, and health considerations to facilitate informed food selection and product formulation.