Optimization of Formulation Parameters of Mayonnaise Based on Safflower Oil Using Response Surface Methodology

In the context of increasing consumer interest in functional food products and the use of vegetable oils with enhanced biological value, the development of mayonnaise emulsions with improved structural, rheological, and performance characteristics is highly relevant. Safflower oil is of considerable interest as a fat base for mayonnaise due to its high content of polyunsaturated fatty acids and antioxidant components. However, its application in emulsion systems requires scientifically substantiated optimization of formulation parameters to ensure product stability and the desired rheological properties. The aim of this study was to optimize the formulation parameters of mayonnaise based on safflower oil using response surface methodology. The independent variables were the mass fraction of safflower oil, the content of egg powder, and skimmed milk powder. The response functions included apparent viscosity (Y1), consistency coefficient (Y2), and emulsion stability (Y3), which comprehensively characterize the structural and rheological behavior and stability of mayonnaise emulsions. Experimental studies were carried out using a rotatable central composite design. The rheological properties of the mayonnaise emulsions were determined by rotational rheometry, and emulsion stability was assessed by centrifugation. Based on the experimental data, second-order quadratic regression models were developed, adequately describing the effects of formulation factors and their interactions on the studied parameters. It was established that the apparent viscosity, consistency coefficient, and emulsion stability of mayonnaise emulsions depend nonlinearly on the formulation factors and are determined by their combined effect. The maximum response values are achieved at an optimal ratio of fat and protein phases rather than at the extreme concentrations of individual components. As a result of optimization, a mayonnaise formulation based on safflower oil was proposed, ensuring high emulsion stability and balanced rheological characteristics. The developed technological scheme confirms the practical feasibility of the optimized formulation and its potential application in the production of functional mayonnaise sauces.