No. 49 Preparation of a new vegan mayonnaise by using α-CD
This research was reported in 29th Cyclodextrin Symposium (Hoshi Univ., Tokyo, Sep. 6~7, 2012).
Our company have an attract attention technology in functional food and personal care fields which raises the water solubility, stability and bioavailability of a functional ingredient by using the inclusion property of cyclodextrin (CD).
Because of its high water solubility and non-digestible property, α-CD can be taken as a water-soluble dietary fiber. Indeed, feeding α-CD showed some anti-metabolic syndrome effects. And we also reported some results supporting those effects (* please refer to the newest result of research "42th" and the "44th" of our homepage for details.).
α-CD can interact with oil and form inclusion complex easily. If water, oil and α-CD are mixed with certain ratio, very stable emulsion known as pickering emulsion is formed (* please refer to the newest result of research "22th" of our homepage for details.).
In this study, we introduce the preparation of low-calorie vegan mayonnaise by using α-CD as a emulsifier.
Functions of α-CD (human trial)
Atopic dermatitis, Cedar pollen allergy, Asthma
- Anti-metabolic syndrome
Lowering effect of fat and cholesterol
Inhibition effect against an elevation in blood glucose level
- Regulation of intestinal functions
Unique emulsification by α-CD
Vegan mayonnaise with α-CD
Vegan mayonnaise (α-CD mayonnaise)
- No egg (for prevention of a allergy and cholesterol free)
- Low calorie (α-CD can an inhibition effect of saturated fat absorption)
Taste modifications for α-CD emulsion are possible by the addition of many different seasoners as you like.