Sensory characteristics, quality attributes, and storage stability of mayonnaise: a review
Muhammad Tayyab Arshad, Ali Ikram, Muhammad Ishfaq Ahmad, Sammra Maqsood, Md. Sakhawot Hossain, Kodjo Théodore Gnedeka
Abstract
Abstract Mayonnaise is one of the most widely consumed condiments globally, and is valued for its creamy texture, versatile culinary applications, and palatable taste. It is commonly used as a spread, salad dressing, dip, and as an ingredient in sauces. As an emulsion of oil-in-water (O/W) stabilised with egg yolk, vinegar, and other ingredients, such as lemon juice and mustard powder, mayonnaise contains 3%–80% fat, depending on the formulation. The product is manufactured worldwide under normal circumstances, using colloid mills as an emulsifying method, and has a relatively long shelf life when refrigerated. Mayonnaise is nutritionally high in essential fatty acids, vitamin E, and other micronutrients, although high-fat levels have been a cause of concern regarding obesity and cardiovascular illnesses. Consequently, consumer interest is shifting towards reduced-fat and low-sodium products that do not compromise sensory characteristics. This concise review addresses the manufacture, processing technologies, nutritional content, sensory characteristics, and stability of mayonnaise upon storage. It intends to provide a comprehensive overview of its history, consumer behaviour and trends, and health considerations to facilitate informed food selection and product formulation.