2025 Volume 74 Issue 10 Pages 879-885
House cricket (Acheta domesticus) oil is a potential source of the food industry, but its applications are still very limited. This study introduced a simple protocol for refining crude cricket oil and then utilized the refined oil for mayonnaise production. Physical and chemical analysis showed that refining process could eliminate most free fatty acids as well as unwanted impurities in raw material. Refined cricket oil had a very high concentration of unsaturated fatty acids (35% oleic and 28% linoleic acids) and was appropriate to replace vegetable oil in mayonnaise productions. Texture and rheology analysis were applied to compare the quality of vegetable oil-based mayonnaise and refined cricket oil-based mayonnaise. Obtained results revealed that the latter had a better structure as well as a higher viscosity.
