Physicochemical, Rheological, and Sensory Properties of Low‐Fat Mayonnaises Formulated With Flaxseed Oil‐Based Sunflower and Whale Wax Oleogels

ABSTRACT This study aimed to prepare and characterize low‐fat mayonnaises containing 50% of total weight as fat by incorporating oleogels based on sunflower wax–flaxseed oil (SWO‐M) and whale wax–flaxseed oil (WWO‐M). These oleogel‐based samples were compared with a control mayonnaise (CNT‐M) and a commercial low‐fat mayonnaise (COM‐M). All samples showed acceptable physicochemical properties, including pH, color, free fatty acidity, and peroxide value. Rheological analysis revealed a decreasing order of stiffness: COM‐M > CNT‐M > SWO‐M > WWO‐M. The samples demonstrated good thermal stability, attributed to the presence of egg yolk and the stabilizing effects of the oleogels. The number of aromatic volatile compounds detected was eight in COM‐M, 23 in CNT‐M, 36 in SWO‐M, and 35 in WWO‐M. A trained sensory panel evaluated 17 sensory attributes. The SWO‐M and WWO‐M samples showed higher intensities of spicy, eggy, vinegar, and cooling notes, while sweet, sour, and mouth‐coating attributes were lower compared to COM‐M. Consumer evaluations indicated that appearance, flavor, aroma, consistency, spreadability, and overall acceptability of the oleogel‐containing samples were rated lower than COM‐M. However, all scores remained above the neutral point (3.0 on a 5.0‐point scale). In conclusion, low‐fat mayonnaise samples incorporating oleogels were successfully formulated. Future research is recommended to explore alternative oleogels and base oils to further enhance the quality of low‐fat mayonnaise products.