Development of a mayonnaise-like emulsion from iota-carrageenan and almond milk (Prunus amygdalus L.)

Abstract

Due to continuous cultural and dietary changes, the industry is forced to modify and innovate its products to meet existing societal needs, such as those who do not consume foods high in saturated fats and animal derivatives. The development of this type of emulsion began with the production of almond milk, and subsequently, different formulations were proposed with the addition of iota carrageenan, thus determining the appropriate percentage for obtaining a mayonnaise-type emulsion. Once the emulsion was established, it was stored at two temperatures (20 ± 1 ºC and 38 ºC) to evaluate the behavior of the rheological and microstructural properties under these conditions, and compared with a commercial sample. The results obtained were subjected to an analysis of variance (ANOVA) to determine whether there was a minimum significant difference. This evaluation revealed no significant differences between the standard sample and the developed mayonnaise-type emulsion. During the search for emulsion stability, the continuous and ascending action of iota-Carrageenan in the almond milk protein was determined and verified, which initially generated doubts about its composition due to its high protein content, leading to new ideas to improve stability until reaching the desired stability typical of an emulsion such as mayonnaise.