RESEARCH OF THE PROPERTIES OF FUNCTIONAL ADDITIVES OF PLANT ORIGIN FOR MAYONNAISE PRODUCTS
Authors:   Ukrainian State Chemical and Technological University, Filinska Tetiana , Filinska Antonina ,   Ukrainian State Chemical and Technological University, Pavliuk Sergii ,   Ukrainian State Chemical and Technological University
Published: November 2023

Mayonnaise and mayonnaise sauces hold a significant place in the diet of a modern person. Their production volume world-wide has a constant tendency to increase. The product range is expanding, considering the modern trends in healthy nutrition.Consumer demand for mayonnaise products with low fat content, free from animal-d erived ingredients, enriched with vitamins, trace elements, and dietary fibers, necessitates the search for new functional additives and the study of their technological prop-erties. The article presents the results of a study on the properties of vegetable fiber (cake), different fractions of crushed seeds and flour of flax, sesame, pumpkin, and their mixtures. A comprehensive thickener based on flax products is proposed.The use of plant-based functional additives in the production of low-fat mayonnaise and mayonnaise sauces allows for the enrichment of these products with a complex of beneficial nutrients and dietary fibers while contributing to the formation of a stable emulsion product.When developing recipes for water-fat emulsion products with a significant proportion of the water phase, it is necessary to consider the properties of the components, their influence on the quality of mayonnaise, and possible changes in properties during the production process. An important technological characteristic of special functional additives in low-fat mayonnaise products is their ability to retain water, thereby regulating the viscosity and consistency of the final product.Analysis of research and publications has shown that considerable attention is given to expanding the range of functional mayonnaise products (including dietary, vegan, and enriched with beneficial nutrients). Starches, pectins, microbial polysac-charides, a wide range of E-additives obtained from algae and tree resin are suggested as rheological additives in low-fat mayonnaise and mayonnaise sauces. Flour, cake, meal, and protein isolates obtained from them serve as effective thickeners.The aim of the article is to study the properties of both individual types of plant-based functional additives and their mixtures, as well as to establish the possibility of regulating a parameter such as moisture-retaining capacity for mixtures containing the same type of raw materials, including cake, flour, and crushed seeds in different ratios.The moisture-retaining capacity of the studied samples was determined using the centrifugation method. The highest moisture-retaining capacity is observed in flax seed cake (806.2%), while crushed pumpkin seeds show the lowest capacity (104.7%) due to their high fat content. The possibility of adjusting the moisture-retaining capacity parameter of mixtures of cake, flour, and crushed seeds by varying the amount of individual components in complex additives for low-fat mayonnaise was studied. A proposed recipe for eggless mayonnaise utilizes a complex based on flax products with a ratio of flax cake, flour, and crushed seeds (fraction with particle size up to 0.5 mm) of 1:1:0.5, respectively. For the produced mayonnaise with 25 % fat content and the complex functional additive, the emulsion stability indicator was determined, meeting the requirements of the relevant Ukrainian standards for mayonnaises and mayonnaise sauces.