Palm-based Vegan Mayonnaise
Mayonnaise and mayonnaise-type dressings are among the oldest emulsions, first commercially manufactured in the early 20th century (Moustafa, 1995). Traditional mayonnaise is a shear-thinning, viscoelastic, and highly viscous oil-in-water emulsion (Štern et al., 2001). The Food and Drug Administration (FDA) defines mayonnaise as an emulsified semi-solid food prepared from at least 65.0% vegetable oil, acidifying agents (vinegar, lemon, or lime juice at a minimum of 2.5% by weight as citric or acetic acid), egg yolks, and other permitted ingredients such as salt, carbohydrate sweeteners, spices, flavourings, monosodium glutamate, sequestrants, and crystallisation inhibitors (Widerström et al., 2017).
Main researcher: Dr. Saw Mei Huey
E-mail: meihuey@mpob.gov.my