Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation

Due to the higher fat and cholesterol content in egg yolks, it is urgent to explore egg yolk substitutes in mayonnaise. Soybean oil body (SOB) has the potential to be a substitute for egg yolk due to its stable natural emulsifying properties. Therefore, this study investigated the effects of different ratios of SOB (10%–50%) substitution for egg yolk on the physicochemical, texture, flavor, sensory and digestive properties of mayonnaise. It was found that when SOB substituted for 50% of egg yolk, the cholesterol content per 100 g of mayonnaise sample was decreased from (124.10 ± 3.81) mg to (48.25 ± 1.44) mg, and the fat content decreased from (53.15 ± 0.24)% to (44.09 ± 0.38)%. Although, the higher moisture content in SOB resulted in a decrease in apparent viscosity and stability of the mayonnaise samples, the sensory score of mayonnaise with SOB substituted for 20% of egg yolk was not significantly different from that of the mayonnaise without SOB substitution (p > 0.05). Furthermore, SOB-substituted mayonnaise has health benefits by releasing more antioxidant active components during digestion, compared to whole egg yolk mayonnaise. Therefore, SOB has potential as an egg yolk substitute for the development of functional low-fat mayonnaise.