Preserving mayonnaise with natural antioxidants
Mayonnaise is a widely used product in both households and the food industry, cherished for its signature flavor and great versatility. However, mayonnaise, with its high-fat content, is susceptible to oxidation, resulting in rancidity, off-flavors, and reduced shelf life. Maintaining the product’s freshness and quality is a constant challenge for manufacturers. Moreover, preserving mayonnaise with antioxidants becomes more complex as consumers increasingly demand clean-label products, pushing producers to replace synthetic antioxidants with natural ingredients in mayonnaise and other condiments.
In response to these challenges, Tocobiol® range, a line of natural antioxidants developed uniquely by Btsa, offers an effective solution. It provides excellent protection against oxidative rancidity while supporting the trend towards natural and high-quality products.
The importance of natural antioxidants for mayonnaise preservation
The oxidation and rancidity process in mayonnaise is primarily driven by its high-fat content, which comes mostly from vegetable oils. Mayonnaise is an oil-in-water emulsion, where oil droplets are suspended in an aqueous phase. Over time, the oils in mayonnaise are prone to oxidative degradation, which begins when unsaturated fatty acids react with oxygen. This reaction is typically initiated by exposure to light, heat, or metal ions, accelerating the breakdown of lipids into peroxides and free radicals.
The early stages of oxidation are not always detectable by taste, but as the process progresses, these peroxides decompose into secondary oxidation products, such as aldehydes and ketones, which contribute to rancid odors and off-flavors. These undesirable changes not only affect the sensory qualities of mayonnaise but also compromise its nutritional value and safety, leading to a significant reduction in shelf life.
Traditionally, synthetic antioxidants such as BHT (butylated hydroxytoluene) or BHA (butylated hydroxyanisole) have been used to prevent oxidation. However, there is a shift towards using natural ingredients in mayonnaise and other condiments due to consumer demand for cleaner, more sustainable ingredients. Natural antioxidants in mayonnaise can effectively delay the oxidation of their oil and fat content, as they can neutralize free radicals and prevent the degradation of fats, maintaining the sensory qualities of the product, such as flavor, color, and texture.
The role of Tocopherols in the preservation of mayonnaise
Some of the most common natural antioxidants used in mayonnaise are tocopherols. They are typically derived from vegetable oils and not only efficiently prevent oxidation, but also enhance the product appeal due to their natural origin and recognized health benefits.
Btsa takes natural antioxidants for food preservation a step further with the Tocobiol ® range, a unique line of Tocopherol-based antioxidants proven effective in preserving condiments, fully aligning with consumer demand for natural, clean-label ingredients.
The advantages of using Tocobiol® for industrial mayonnaise production
Tocobiol® is a line of 100% natural antioxidants derived from non-GMO vegetable oils like soybean and sunflower. Developed exclusively by Btsa, they provide strong antioxidant protection thanks to their unique blend of Tocopherols, Squalene, and Sterols. These compounds work synergistically to neutralize free radicals and prevent the oxidative degradation of fats, making them one of the most effective natural antioxidants for mayonnaise and other fat-rich condiments.
One of the key benefits of Tocobiol® for industrial mayonnaise is its availability in an oil-soluble format, which ensures excellent solubility and even distribution throughout the product. Because tocopherols are naturally fat-soluble, they integrate seamlessly into the oil phase of mayonnaise, allowing for optimal protection against oxidation. This contributes to a longer shelf life while maintaining the product’s sensory qualities, such as flavor, color, and creamy texture.
Additionally, Tocobiol® can be easily incorporated into industrial mayonnaise formulations without requiring any changes to existing processes or equipment. This makes it a practical and efficient solution for manufacturers looking to replace synthetic components with a natural alternative, responding to the growing demand for natural ingredients in mayonnaise and other condiments.
Tocobiol® also ensures that condiments are preserved without compromising their sensory attributes. Their inclusion in mayonnaise formulations helps retain the product’s creamy texture and delicate flavor, meeting the expectations of consumers who prioritize both taste and natural, clean-label ingredients.
Proven efficacy of Tocobiol® in mayonnaise preservation
Btsa’s R&D department has thoroughly tested Tocobiol® for its effectiveness in preserving mayonnaise. The following study was conducted using the RapidOxy devise that, as illustrated in our informative video, accelerates the oxidation process by increasing temperature and oxygen pressure in contact with the sample in a sealed chamber.
The following samples were analyzed in the tests:
- Mayonnaise without aox
- Mayonnaise + 2000 ppm TOCOBIOL® Plus L 85
FIGURE 1
FIGURE 2
The results were remarkable: as shown in Figures 1 and 2, the addition of 2000 ppm of Tocobiol® Plus L 85 increased the oxidative stability of mayonnaise by 48.98 %. The improved shelf life of industrial mayonnaise due to the antioxidant efficacy of Tocobiol® Plus L 85 has been demonstrated. This makes the Tocobiol® range a reliable and effective choice for preventing rancidity. The ability to preserve mayonnaise for longer periods is essential for manufacturers who distribute their products across wide markets, ensuring consistent quality from production to the consumer and reducing food waste throughout the supply chain.
