One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise

Abstract In this work, a simple and economical way to desalt salty egg white and prepare fat analogue was developed. Moreover, Desalination of salty egg white and preparation of fat analogue was realized at the same time. The optimal technology for obtaining fat analogue was: egg white concentration of 6%, pH of 4.9, heating temperature of 90 °C and milling time of 15 min. Then application of micrometre-scale egg white gel as fat analogue in mayonnaise was studied. Fat was partially substituted by micrometre-scale egg white gel at levels of 10%, 20%, 30%, 40%, which were referred to S10, S20, S30, S40, respectively, while the full fat (S0) mayonnaise without egg white gel substitution was used as the control experiment. The effects of substitution ratio on mayonnaise was determined by rheology measurements, colour measurements, optical microscope observation and caloric values analysis, which indicated that fat in mayonnaise substituted with egg white gel of not more than 30% was acceptable. Meanwhile, the product has good storage stability in a certain storage period. This study shows good potential for micronized desalted egg white gel to be used as fat analogue in mayonnaise.