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Canned beans aquafaba as an egg white substitute in the technology of mayonnaise souse
1 , 1 , 2 , * 2
1  Yuriy Fedkovych Chernivtsi National University
2  State Biotechnological University
Academic Editor: Catarina Simões


Background: Global trends to see promotion of healthy lifestyles through balanced diet with reducing the consumption of animal products, avoidance of high calorie and fat content foods. This contributes to the creation of new mayonnaise-like sauces with a reduced oil content and egg-free tendency.

Objective: The aim of the study was to develop a technology for low-fat mayonnaise sauce (containing 30% sunflower oil). Canned white bean aquafaba was used as an plant-based emulsifier to create an egg-free food. To maintain the texture and rheological properties of the food product emulsion, water soluble polymers such as carboxymethyl cellulose were used as a thickener and a pectin-xanthan mixture as a gelling agent.

Methods: Sedimentation stability, microstructural and textural parameters of the samples and their change during the storage period were determined by the classical methods with sample centrifugation, laser diffraction and rotational viscometry with coaxial cylinders, respectively. Sensory characteristics evaluated for the end-product.

Results: Preliminary studies made it possible to optimize the formulation for mayonnaise sauce and use the ratio of the main ingredients of the emulsion stabilization emulsifier/ stabilizer/thickener as a ratio of 3:0.7:0.3 (%). In the developed technology, some special temperature conditions were used to obtain a stable emulsion system. The mayonnaise sauce was characterized by high sedimentation stability at the level of 98%, as well as acidity and pH equal to 0.691 g of acetic acid equivalent per 100 g sample and 3.66, respectively. The volume droplet size distribution had an average particle size of 8.4 μm and a SPAN factor of 1.7 µm, which indicates typical values for the parameters of a well-homogenized mayonnaise-like emulsion. Rheological studies made it possible to classify the samples as viscoelastic systems with a pseudoplastic flow pattern and a sufficiently high value of the yield shear stress equal to 132 Pa as a quantitative parameter confirming the stability of the microstructure over time. Sensory analysis confirmed high scores for consistency, taste and smell of the end-product.

Conclusion: A low-calorie mayonnaise sauce technology was developed using plant-based proteins of white canned beans aquafaba as an unconventional emulsifier.

Keywords: Aquafaba; mayonnaise souse; canned beans; reology; emulsion; sensory characteristics; particle size