Studies on eggless mayonnaise from rice bran and sesame oils.

Mayonnaise was prepared by replacing refined
sunflower oil with physically refined rice bran oil (RBO),
filtered sesame oil (SO) and blends of both RBO:SO.
Emulsions were formulated using xanthan gum as a
replacer for egg. The effect of replacing xanthan gum on
varying oil blends (RBO:SO) on the physicochemical
properties such as texture (consistency), stability, viscosity,
and bioactives (oryzanol and sesamol content) were also
studied. Significant differences were observed in the fat
content of the emulsions prepared. Xanthan gum based
mayonnaise’s had 63–65% fat, whereas control sample
with egg had 78% fat. The spreadability ranged between
1.2 and 1.6 N and stability of these spreads was found to be
better than that of control. Mayonnaise with the desired
colour, optimum spreadability and excellent emulsion stability
could be prepared using RBO, and blends of
RBO:SO. Significant differences were seen in the instrumental
consistency and rheological studies among the
mayonnaises prepared. The present study focusses on the
preparation of a healthy mayonnaise using rice bran and
sesame oil and their blends which have beneficial health
effects due to the presence of oryzanol and sesamol.