The potential of (ultra) high pressure homogenisation (UHPH) for production of emulsion (example of mayonnaise) with 28% of sunflower oil without thickeners and artificial emulsifiers was investigated. For purposes of comparison, a commercially available full fat (CFFM) and low fat mayonnaise (CLFM) were analysed. The emulsions were characterized by measuring the fat droplet size distribution, structure by confocal laser scanning microscopy (CLSM) and rheological properties applying flow and oscillatory tests one day after the processing. The droplet size and microscopic images of UHPH produced emulsion revealed smaller fat droplets and a more even distribution of components, compared to the CFFM and CLFM. Similar consistency index of UHPH low fat emulsion compared to the CFFM was obtained in pressure range from 250 to 300 MPa. In the same pressure range the UHPH emulsion showed higher firmness parameter compared to CFFM. The results of the study showed clear potential of UHPH technology for production of emulsion reduced in fat, free of additional thickeners and artificial emulsifiers.

Industrial relevance text

Mayonnaise is considered as one of the most popular sauces worldwide with high fat content. High pressure homogenisation (HPH) is a new continuous technique for preparation and stabilisation of emulsions, by means of significantly reducing the size of oil droplets and improving interactions between emulsifier and fat phase. This allows for production of oil-in-water (o/w) emulsions with reduced fat content. Further, emulsion with reduced amount of emulsifiers or completely free of thickeners can be produced. The results of this study could be of great importance for consideration of scale-up possibilities and future implementation of UHPH in food industry for production of low fat emulsions, having a clean label. Moreover, the process could stimulate interest in product development and optimisation of existing processes. A consumer friendly product reduced in fat and with clean label could be produced.

中文翻译：

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超高压均质化生产脂肪蛋黄酱的流变特性与其全脂同类蛋黄酱相似

研究了（超）高压均质化（UHPH）在不使用增稠剂和人工乳化剂的情况下生产含28％葵花籽油的乳液（蛋黄酱的实例）的潜力。为了进行比较，分析了市售的全脂（CFFM）和低脂蛋黄酱（CLFM）。在加工后一天，通过共聚焦激光扫描显微镜（CLSM）测量脂肪滴的大小分布，结构和流变学特性，通过测量流动性和振荡试验，对乳液进行表征。与CFFM和CLFM相比，UHPH生产的乳液的液滴尺寸和显微图像显示出较小的脂肪液滴和更均匀的成分分布。在250至300 MPa的压力范围内，与CFFM相比，UHPH低脂乳液的稠度指数相似。与CFFM相比，在相同压力范围内，UHPH乳液显示出更高的硬度参数。研究结果表明，UHPH技术在减少脂肪，不添加增稠剂和人工乳化剂的乳液生产中具有明显的潜力。

行业相关文字

蛋黄酱被认为是全球脂肪含量高的最受欢迎的酱料之一。高压均质化（HPH）是通过显着减小油滴大小并改善乳化剂与脂肪相之间的相互作用而制备和稳定乳液的新的连续技术。这允许生产具有减少的脂肪含量的水包油（o / w）乳液。此外，可以生产乳化剂量减少或完全不含增稠剂的乳液。这项研究的结果对于考虑扩大规模的可能性以及在食品工业中生产具有清洁标签的低脂乳液的UHPH在食品工业中的未来实施可能具有重要意义。而且，该过程可以激发人们对产品开发和现有过程优化的兴趣。