Utilization of whey proteins for producing low-fat mayonnaise via complete and partial egg replacement

There is a worldwide demand for healthier foods. One common practice is the production of reduced-fat products in several categories. Whey proteins are popular as important food ingredients due to their essential amino acid content. This work intends to investigate the ability of whey proteins to be used to produce a low-fat mayonnaise. The present study aims to evaluate wholly or partially replacing eggs with whey protein concentrates as emulsifiers in low-fat mayonnaise and its impact on rheological, physicochemical, and sensory characteristics. To accomplish this aim, the researchers followed a quantitative approach by using the SPSS program to sort the findings based on the percentage and the frequency of the mayonnaise model. As a result, the moisture, ash, and fat percentages, along with the pH values for transactions (T1: the eggs were partially replaced (50%) with whey protein concentrates, T2: the eggs were completely replaced 100% with whey protein concentrates) when compared to those of the control treatment have been decreased while the protein and carbohydrates have been increased. This fact has been found in both treatments of partial and total replacement of the egg component with whey protein concentrates. Moreover, the texture study revealed that the properties of viscosity, hardness, adhesiveness, and fluctuation of susceptibility were increased. Additionally, the sensory evaluation scores of some of the studied characteristics in the replacement treatments decreased compared to those of the control.