Effect of persian gum and xanthan on the quality of mayonnaise

Today, imported gums are used as stabilizers in mayonnaise industry. The purpose of this study is to identify and evaluation of Persian gums’ potential and its’ mixture effect with xanthan gum on the quality characteristics of mayonnaise. After determining the optimum concentration for sample with 100% Persian gum, other samples were prepared with mixture of both gums at levels of 25%, 50%, 75% and 100%. After 1 day quality tests were performed. color measurements showed that increasing in Persian gum level from 0 to 100 caused decreasing in lightness and increasing in a* and b*in samples with different levels of xanthan and Persian gum. Other experimental data showed that the maximum synergistic effect was observed in 1:1 xanthan: Persian gum. This sample had the highest stability, firmness, cohesiveness and adhesiveness among all of the other samples. The results of rheological test indicated that the sample with ratio of 1:1 had higher G’ and parameter A, which were significantly different than other samples. This study shows good potential for using mixture of Persian gum and xanthan gum in mayonnaise due to their synergistic effect that can be addressed for related industries.