The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise

A new gum was isolated from the roots of Acanthophyllum glandulosum. The incorporation of hydrocolloids is a suitable alternative to stabilize o/w emulsions against creaming. The effect of gum concentration and substitution on rheological properties and stability of o/w emulsions formulated using Chubak gum was studied in mayonnaise. In mayonnaise preparation, egg yolk was partially replaced by Chubak gum at the levels of 25, 50, 75 and 100% of total egg yolk. All samples exhibited shear-thinning flow behavior, which indicated a decrease in viscosity with increased shear rate and the detected from Herschel-Bulkley's model parameters: yield stress (τ0), consistency coefficient (K), and flow behavior index (n) were highly affected by gum addition. The addition of gum has increased the yield stress and consistency. Excellent emulsion stability was maintained. Hence, the results indicated that regarding to the desirable level of chubak gum, creation of low cholesterol mayonnaise with properties closely matching those of commercial ones was possible.