TECHNOLOGY OF PREPARATION OF COMPOSITE BLENDS FROM SOYBEAN AND SUN-FLOWER OILS FOR MAYONNAISE PRODUCTION AND THEIR CHEMICAL CHARACTERISTICS

АННОТАЦИЯ

Формулирование и технология производства майонеза в значительной степени зависят от типа и пропорции используемых растительных масел, поскольку они влияют на стабильность эмульсии, реологические свойства и окислительную стойкость конечного продукта. В данном исследовании изучается влияние композитных смесей соевого и подсолнечного масел на качество майонеза, применяя различные соотношения (например, 10:40, 15:35) для оптимизации его физико-химических и органолептических характеристик.

Производственный процесс включал предварительную обработку масел, эмульгирование при контролируемых сдвиговых условиях и стабилизацию с использованием натуральных и синтетических эмульгаторов. Для оценки свойств были применены различные аналитические методы, включая газовую хроматографию (ГХ) для анализа жирнокислотного состава, определение перекисного числа для оценки окислительной стабильности и реологические исследования.

Результаты показывают, что добавление соевого масла улучшает эмульгирующую способность благодаря его содержанию фосфолипидов, тогда как подсолнечное масло способствует улучшению органолептических свойств и окислительной стабильности конечного продукта. Оптимальное сочетание масел повышает устойчивость майонеза к расслоению и увеличивает срок хранения.

Полученные данные свидетельствуют о том, что использование композитных масляных составов может эффективно улучшать пищевую ценность, стабильность и сенсорные характеристики майонеза, предлагая инновационный подход к его промышленному производству.

ABSTRACT

The formulation and production technology of mayonnaise depend significantly on the type and proportion of vegetable oils used, as they influence the emulsion stability, rheological properties, and oxidative resistance of the final product. This study investigates the effect of composite formulations of soybean and sunflower oils on mayonnaise quality, employing different ratios (e.g., 10:40, 15:35) to optimize its physicochemical and sensory attributes.

The production process involved oil pre-treatment, emulsification under controlled shear conditions, and stabilization using natural and synthetic emulsifiers. Various analytical techniques, including gas chromatography (GC) for fatty acid profiling, peroxide value determination for oxidative stability, and rheological assessments, were employed to evaluate the formulations. The results indicate that the incorporation of soybean oil enhances the emulsification capacity due to its phospholipid content, while sunflower oil contributes to the desirable sensory properties and oxidative stability of the final product. Furthermore, optimal blending improved the mayonnaise’s resistance to phase separation and prolonged shelf life.

The findings demonstrate that composite oil formulations can be effectively utilized to enhance the nutritional quality, stability, and sensory characteristics of mayonnaise, providing an innovative approach to industrial mayonnaise production.

Ключевые слова: Технология майонеза, соевое масло, подсолнечное масло, композитные эмульсии, окислительная стабильность, реология, процесс эмульгирования, разработка пищевых продуктов

Keywords: Mayonnaise technology, soybean oil, sunflower oil, composite emulsions, oxidative stability, rheology, emulsification process, food formulation

Introduction. Mayonnaise is a widely consumed oil-in-water emulsion-based food product, extensively used as a condiment and a base for various dressings and sauces. The primary ingredients of mayonnaise include vegetable oils, egg yolk, an acidifying agent (such as vinegar or lemon juice), and emulsifiers, which contribute to its stability and texture. The physicochemical properties of mayonnaise, including its viscosity, emulsion stability, and oxidative resistance, are significantly influenced by the type and proportion of vegetable oils used in its formulation [1]. Given the increasing consumer demand for healthier and functionally improved food products, recent research has focused on optimizing the oil composition in mayonnaise by blending different vegetable oils to enhance oxidative stability, rheological behavior, and nutritional quality [2].

Among commonly used oils in mayonnaise production, soybean oil and sunflower oil have gained significant attention due to their compositional characteristics. Soybean oil is rich in polyunsaturated fatty acids (PUFAs), predominantly linoleic acid (C18:2), which enhances its emulsification properties. However, its high PUFA content makes it susceptible to oxidative degradation, leading to the formation of off-flavors and a reduced shelf life [3]. In contrast, sunflower oil contains a higher proportion of monounsaturated fatty acids (MUFAS), particularly oleic acid (C18:1), and is naturally rich in tocopherols, which act as antioxidants to improve oxidative stability [4]. By blending these oils in optimal ratios, it is possible to improve the physicochemical stability and sensory characteristics of mayonnaise while extending its shelf life. Previous studies have shown that oil composition significantly affects the droplet size distribution in emulsions, which in turn impacts the viscosity and stability of the final product [5].

Emulsification plays a critical role in determining the texture and stability of mayonnaise. The choice of emulsifiers, processing conditions, and oil-to-water ratio significantly influence the formation and stabilization of oil droplets within the emulsion matrix [6]. Studies suggest that a higher emulsifier concentration, combined with controlled shear conditions, enhances the interfacial tension reduction, and prevents phase separation, thereby improving the product's structural integrity [7].  Furthermore, oxidative stability remains a key challenge in mayonnaise formulation, as lipid oxidation can lead to quality deterioration. Factors such as storage temperature, oxygen exposure, and the presence of antioxidants play a crucial role in preventing lipid peroxidation [8]. Recent advancements in food technology have explored the potential of natural antioxidants, encapsulated bioactive compounds, and enzymatic modifications to enhance the oxidative resistance and storage stability of emulsified food products [9].

Despite advancements in food emulsification technology, further research is needed to optimize the formulation of composite oil blends for mayonnaise production. This study aims to investigate the impact of different soybean and sunflower oil ratios on the physicochemical properties, oxidative stability, and sensory attributes of mayonnaise. By optimizing the oil composition and emulsification conditions, this research seeks to develop a stable, nutritionally enhanced mayonnaise formulation suitable for large-scale industrial production.

Research Location and Methods.

1. Selection and Preparation of Oils

To produce mayonnaise, refined, bleached, and deodorized (RBD) soybean and sunflower oils are used to ensure high purity and oxidative stability. The oils are analyzed for free fatty acid content, peroxide value, and moisture content before formulation.

• Soybean oil (rich in polyunsaturated fatty acids, PUFA) contributes to emulsification but has lower oxidative stability.
• Sunflower oil (high in monounsaturated fatty acids, MUFA) improves oxidative stability and enhances the texture.

The oil blends are prepared in the following ratios:

• Sample A: 10% soybean oil + 40% sunflower oil
• Sample B: 15% soybean oil + 35% sunflower oil

The oils are homogenized at 50°C for 15 minutes to ensure uniform dispersion before emulsification.

2. Emulsification Process

The emulsification process is critical for the formation of a stable and smooth mayonnaise. The following steps are used:

1. Preparation of Aqueous Phase

Egg yolk (10%) is blended with vinegar (5%), salt (1.5%), sugar (1%), and mustard powder (0.5%).

The mixture is pre-homogenized at 4,000 rpm for 3 minutes to ensure uniform dispersion.

2. Oil Addition and High-Shear Mixing

The pre-mixed oil blends (10:40 and 15:35 ratios) are added gradually under continuous mixing.

High-shear homogenization is performed at 10,000 rpm for 3 minutes to achieve fine droplet dispersion.

3. pH Adjustment and Final Mixing

The final emulsion is adjusted to a pH of 3.8–4.2 using citric acid or additional vinegar.

The mixture is gently stirred at 500 rpm for 5 minutes to avoid phase separation.

4. Pasteurization and Cooling

The emulsified mayonnaise is heated to 65°C for 10 minutes to enhance microbial stability.

Rapid cooling to 4°C is performed to prevent lipid oxidation and maintain product quality.

4. Packaging and Storage

The mayonnaise is filled into sterile glass jars or plastic containers under nitrogen flushing to minimize oxidation. Storage is conducted at 4°C to preserve the physicochemical properties.

Technological Scheme of Mayonnaise Production. Graphical Representation 1.

Figure 1. Graphical Representation

5. Analytical Methods for Fatty Acid and Methyl Ester Characterization. 

Methyl esters of fatty acids were obtained according to the method [GOST 31665-2012] using 2M CH₃ONa in methanol. The fatty acid composition of soybean oil was determined following the method [GOST 30418-96]. Gas chromatographic analysis was performed using a Nexis GC-2030 (Shimadzu, Japan). For the separation of methyl esters of fatty acids, an SP-2560 column (Sigma) was used. Identification of fatty acids was carried out using the standard solution Supelco 37 Component FAME Mix (Sigma).

Result and discussion: Fatty acid composition plays a crucial role in determining the physicochemical properties, stability, and nutritional value of mayonnaise formulations. The selection of oil mixtures influences emulsion stability, oxidative resistance, and sensory characteristics. In this study, two oil blend ratios (10:40 and 15:35 soybean-to-sunflower oil) were analyzed to assess their fatty acid profiles and their impact on mayonnaise properties.

Fatty Acid Composition Analysis

The fatty acid composition was determined using gas chromatography with a flame ionization detector (GC-FID). The percentage composition of key fatty acids is summarized below:

Table 1. 

Fatty Acids Chemical Formula 10:40 Ratio (% by weight) 15:35 Ratio (% by weight)

Comparative Analysis of Oil Blends 
High Unsaturated Fatty Acid Content 

• The combined unsaturated fatty acids (oleic, linoleic, and linolenic acids) constitute approximately 83–85% of the total fat content.
• These unsaturated fatty acids contribute to better emulsion stability, smoother texture, and enhanced oxidative stability in mayonnaise.

Higher Oleic Acid in the 15:35 Ratio

• The 22,70 % oleic acid content in the 15:35 ratio suggests better oxidative stability and resistance to rancidity.
• Higher oleic acid is linked to improved shelf life and enhanced mouthfeel in mayonnaise products.

Linoleic Acids Impact on Texture

• Linoleic acid (18:2) is the predominant fatty acid in both oil blends, accounting for over 55% of the total composition.
• This polyunsaturated fatty acid (PUFA) is essential for smooth consistency and spreadability in emulsified products like mayonnaise.

Role of Saturated Fatty Acids

• Palmitic (16:0) and Stearic (18:0) acids contribute to the structural integrity of the mayonnaise emulsion.
• The slightly higher stearic acid content in the 15:35 blend (3,82%) may contribute to better firmness and viscosity.

Graphical Representation 2.

Table 2.

Additional Quality Indicators Besides fatty acid composition, mayonnaise quality depends on several physicochemical parameters, which influence stability, texture, and shelf life

Conclusion

Both oil blends contain high levels of unsaturated fatty acids (oleic, linoleic, and linolenic acids), which contribute to better health benefits and a smoother texture.

The 15:35 ratio has a higher oleic acid content (22,70%), which enhances oxidative stability and extends shelf life.

The 10:40 ratio has a higher linoleic acid content (55,99%), which improves spreadability and creaminess but makes it more prone to oxidation.

Oxidative Stability and Shelf Life

The lower peroxide value (PV = 1.8 meq O₂/kg) and acid value (AV = 0,19 mg KOH/g) in the 15:35 ratio indicate better oxidative resistance, making it more suitable for long-term storage.

The 10:40 ratio has a higher iodine value (IV = 120,5 g I₂/100g), which means higher unsaturation, improving texture but decreasing oxidative stability.

Emulsion and Texture Properties

The higher viscosity (4925 mPa·s) in the 15:35 blend leads to better emulsion stability, improved spreadability, and reduced phase separation.

The 10:40 blend provides a creamier consistency due to its higher polyunsaturated fatty acid (PUFA) content, making it ideal for softer mayonnaise formulations.

Microbial Stability

The lower water activity (aw = 0,89) in the 15:35 ratio enhances microbial resistance, potentially prolonging shelf life and reducing contamination risks.

Technology of Mayonnaise Production

The mayonnaise production process involves multiple technological steps, ensuring a stable emulsion with desirable texture, viscosity, and shelf life. The key stages include:

• Oil Selection and Blending: The soybean and sunflower oils are blended according to the specified ratios (10:40 and 15:35). This step is critical for achieving the desired fatty acid profile and oxidative stability.
• Emulsification Process: The oil mixture is combined with egg yolk, water, vinegar (or lemon juice), and stabilizers. High-speed homogenization ensures the formation of a stable oil-in-water emulsion.
• Viscosity and Texture Control: The choice of oil ratios impacts viscosity, with higher oleic acid content (in the 15:35 blend) improving emulsion stability. The process is optimized by adjusting mixing speed and temperature.
• Oxidation Prevention: To maintain quality, antioxidants (such as tocopherols) and preservatives (such as citric acid) may be added to minimize lipid oxidation and rancidity.
• Storage and Quality Control: Finished mayonnaise is stored at controlled temperatures (4–10°C) to ensure extended shelf life, and periodic quality checks (pH, peroxide value, and viscosity measurements) are performed.

The 15:35 oil blend is superior in oxidative stability, emulsion integrity, and microbial resistance, making it more suitable for commercial mayonnaise production with extended shelf life.

The 10:40 oil blend offers better spreadability and a smoother texture, but it requires additional oxidative stabilizers or reduced storage duration.

Future research should focus on sensory analysis and antioxidant optimization to further refine oil blend compositions for enhanced mayonnaise quality and stability.

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