Effect of basil seed gum and xanthan gum as fat replacers on the characteristics of reduced fat mayonnaise

Mayonnaise as an oil in water emulsion with pH<4.1 is one of the oldest man made emulsions that is now one of the most widely used sauces in different countries. Nowadays, gums are widely used to increase stability and also changing the rheological properties of mayonnaise. In this research, the effect of different levels of fat substitutes including xanthan gum and basil seed gum at concentrations of 0.45, 0.6, 0.75% on the emulsion stability, sensory characteristics, creaming and chemical parameters of reduced fat mayonnaise have been investigated. All the samples had high stability during storage and no creaming was observed. The emulsions stabilized with basil seed gum and xanthan gum mixture (0.75%) had the most odor. The emulsion containing 0.45% basil seed gum had the highest spreadability score.