The effect of indigenous starch as fat and caloric reducer in mayonnaise formulation: properties and emulsion stability

Abstract

Abstract This study responded to modern health concerns about high-calorie, high-fat food ingredients by investigating local starches (sago, tapioca, and corn) to reduce fat and calories in full-fat mayonnaise. Starch concentrations of 4%, 8%, and 12% w/w on starch weight were added to partially substitute the oil. Starch-based mayonnaise exhibited lower caloric and fat content compared to full-fat mayonnaise, with tapioca starch showing the most significant reduction. The lowest caloric content (4.03 kcal/gram) was achieved with 12% w/w of tapioca starch, whereas the lowest fat content (36.20% w/w) was achieved with the same concentration. The emulsion stability was improved by adding starch, particularly 12% w/w tapioca starch (99.43% stability). pH remained similar to full-fat mayonnaise (pH 3.9-4.1). Overall, local starches effectively reduced calories and fat while enhancing emulsion stability, with minimal impact on pH. This study demonstrated that local starch utilization effectively reduced calories and fat in mayonnaise, aligning with modern health concerns regarding dietary ingredients.