2020 年 48 巻 2 号 p. 113-120
We constructed a low-calorie mayonnaise prototype in which part of the oil was replaced with agar micro-gels. The viscosity of a full oil mayonnaise (F-mayo) at the shear rate of 5s−1 was 36.0 Pa·s, while the value of a half oil mayonnaise (H-mayo) sharply decreased to 1.75 Pa·s. However, the value of an oil reduced mayonnaise containing agar micro-gels (A-mayo) recovered to 38.2 Pa·s. Furthermore, we obtained structural information in mayonnaise by analyzing dynamic modulus with a weak-gel model. The characteristic parameter, the coordination number (z), was 13.9 for F-mayo. However, the value of H-mayo was 6.54, which was almost half that of F-mayo. The z value of A-mayo was significantly improved to 11.7. From these results, it was suggested that the low oil mayonnaise blended with the agar microgel showed the similar rheological properties of the normal mayonnaise, that is, it is expected that a texture of A-mayo is similar to the normal mayonnaise.