Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review
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REVIEW PAPER
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review Zhen Ma & Joyce I. Boye
Received: 5 July 2012 / Accepted: 4 November 2012 / Published online: 7 December 2012 # Her Majesty the Queen in Right of Canada 2012
Abstract Reducing fat and cholesterol content is currently one of the primary trends in food product innovation. Fat plays an important role in maintaining food quality, particularly the texture, flavor, and stability of food emulsion products. The food industry faces major challenges in seeking to produce reduced-fat and lowcholesterol mayonnaise and dressings that have attributes similar to full-fat products. Efficient monitoring of products to ensure desirable quality requires knowledge of their physicochemical characteristics, including appearance, rheology, emulsion stability, microstructure, and flavor, as well as particle size and charge distribution. The purpose of this paper is to provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings. The effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products are detailed with supporting experimental results. The possibility of using plant-based ingredients or reduced-cholesterol egg yolk in the formulation of such products is also examined. Keyword Salad dressing . Mayonnaise . Healthy food . Emulsifier . Fat replacer . Reduced-cholesterol egg yolk . Rheology . Flavor . Microstructure
Z. Ma Department of Bioresource Engineering, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, Canada H9X3V9 email: [email protected] J. I. Boye (*) Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec, Canada J2S8E3 e-mail: [email protected]
Introduction Salad, which can be served as an appetizer, a side dish, or an entire meal, is one of the most popular and customized food choices. Salad dressings and mayonnaise are sauces used to enhance and modify the flavor of salads and other foods. Together, they account for a large part of the semi-solid foods market. There is a grey area between the definition of a salad dressing and mayonnaise (Sheldrake 2003). Salad dressings tend to have lower oil content, are more highly flavored, and may contain starch to give the required consistency, resulting in either spoonable or pourable products, whereas mayonnaise products are generally spoonable, less flavored, and have relatively higher oil content with or without starch. Food decisions made by consumers influence their health and affect the success of food products in today's consumeroriented food marketplace (Asp 1999). In North America, there is an increasing tendency toward reducing the content of food constituents, such as fat, salt, and cholesterol, which have been linked to human health concerns. In fact, more natural ingredients, reduced-calorie content, and allergy
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