Physical and Textural Properties of Soy Oil-Based Full-Fat Mayonnaise Enriched with Virgin Red Palm Oil

Abstract

Mayonnaise, a classic condiment, is made by gradually mixing between the oil phase (vegetable oils) and the water phase such as egg yolk, vinegar, salt, sugar, and seasonings, creating a semi-solid emulsion. This study aimed to identify the effect of virgin red palm oil addition on the physical and textural properties of full-fat mayonnaise. The study formulated full-fat mayonnaise using soybean oil as an oil base. In addition, virgin red palm oil, replacing soybean oil, was introduced into the mayo recipe at concentrations of 5%, 10%, and 15% as a bioactive ingredient. The physical characteristics were examined by assessing several parameters such as viscosity, pH value, color, and emulsion stability as well as a creaming index. Concurrently, a texture analyzer was employed to assess the textural qualities of full-fat mayonnaise encompassing firmness, consistency, and cohesiveness. The study found that the physical and textural characteristics of full-fat mayonnaise varied depending on the variation of red palm oil addition. All in all, full-fat mayonnaise properties, particularly physical and textural parameter, was affected by the substitution of soybean oil with various percentages of virgin red palm oil.