Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

Abstract In this study, acetylated distarch phosphate (ADP) is used as a stabilizer to replace gums in low‐fat mayonnaise (LFM) containing octenyl succinic starch (OSS). Thereafter, the texture, rheology, and stability of the prepared LFM are investigated. ADP adversely affected the color of LFM, while improving its textural properties. Sensory evaluation shows no statistical difference in acceptability between full‐fat mayonnaise (FFM) and LFM samples containing ADP. All mayonnaise samples exhibit shear‐thinning behavior and ADP enhances the yield stress of the LFM. Dynamic rheology analysis indicates that the storage and loss modulus of LFM depend on its ADP content and that the mayonnaise samples exhibit “weak gel” properties. It is confirmed that ADP caused a decrease in the droplet size by using optical microscopy. The storage test suggested that the emulsion stability of LFM is significantly improved by the addition of ADP and is higher than that of FFM in terms of long‐term storage. Altogether, the study findings demonstrate that ADP has great potential for use in the production of high‐quality LFM and ADP content is important in the formulation of mayonnaise recipes.