Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic

Summary Overconsumption of fat‐rich foods has led to a significant increase in the incidence of chronic diseases in humans. With the increased pursuit of a healthy lifestyle, low‐fat products are gradually developing. In this study, egg white protein microparticle (EWPM) was used as a fat mimetic in low‐fat mayonnaise, as well as xanthan gum (XG) and gum arabic (GA) were used as texture and rheology modifiers. The results showed that XG and GA had a synergistic effect on modifying viscosity and recovery of EWPM‐structured low‐fat mayonnaise. The addition of XG could effectively increase the viscosity of low‐fat system, due to the electrostatic binding with EWPM and the intermolecular entanglement. The incorporation of XG with GA could effectively intervene intermolecular interactions to improve recovery, verified by the decreased particle size and weakened electrostatic binding. The results would provide practical guidance for the development of high‐protein and low‐fat nutritious mayonnaise. Xanthan gum (XG) could improve the viscosity of low‐fat mayonnaise through electrostatic binding between XG and egg white protein microparticle (EWPM)‐based fat mimics, meanwhile gum arabic further improved the rheological properties of low‐fat mayonnaise by partly intervening the binding between XG and EWPM.