Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions

Abstract This study investigates the effect of substituting sunflower oil with two starch‐based fat‐replacers on the rheological and lubricating properties, as well as the sensory properties of reduced‐fat mayonnaise‐type emulsions. Lipid‐modified maize starch fat replacers containing amylose–lipid complexes, maize starch with 1.5% stearic acid and maize starch with 2% monoglyceride, are used to formulate reduced‐fat mayonnaise‐type emulsions at 0% (full‐fat control), 50%, 80%, and 98% level of oil replacement. Reduced‐fat emulsions containing starch/monoglyceride are rated similar ( p > 0.05) to the full‐fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting, and mouth‐coating. They also have similarities in terms of thickness and easy‐to‐swallow sensory attributes, up to a 50% substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess, and mouth‐coating attributes are rated lower while the melting and easy‐to‐swallow attributes are rated higher than for the starch/monoglyceride emulsions. In general, all the reduced‐fat emulsions exhibit good lubrication. The ability of the reduced‐fat emulsions to support the highly viscous structure provided by the presence of amylose–lipid complexes in the fat replacers is better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.