Palm-based cellulose nanofiber isolated from mechano-chemical processing as sustainable rheological modifier in reduced fat mayonnaise.

ABSTRACT: Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To date, research on the use of nanocellulose, a new and emerging form of fat mimetic, in mayonnaise formulation remains limited. This study sets out to formulate reduced fat 5%, 15%, and 30% mayonnaise using varying concentration of nanocellulose synthesized from palm pressed fiber followed by a 20-day stability study. Nanocellulose was synthesized with particle size of 106.0 ± 18.7 nm and zeta potential of -72.5 ± 2.26 mV. It was used as fat mimetic in mayonnaise. Rheological analysis conducted showed that incorporation of nanocellulose into reduced fat may

SUBMITTER: Lee ZJ 

PROVIDER: S-EPMC9546297 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature