Table 5. Design of Mayonnaise-type Sauce with Hydrocolloids.
| samples codes |
|||||
|---|---|---|---|---|---|
| formulation | MS1 | MS2 | MS3 | MS4 | MS5 |
| oil | 65% | 65% | 65% | 65% | 65% |
| egg | 10% | 10% | 10% | 10% | 10% |
| vinegar | 5.4% | 5.4% | 5.4% | 5.4% | 5.4% |
| salt | 1.5% | 1.5% | 1.5% | 1.5% | 1.5% |
| sugar | 1% | 1% | 1% | 1% | 1% |
| spices | 1% | 1% | 1% | 1% | 1% |
| drinking water | 16% | 16% | 16% | 16% | 16% |
| xanthan gum—XG | 0.1% | 0.05% | 0.075% | 0.025% | |
| butternut squash hydrocolloids—BSH | 0.1% | 0.05% | 0.025% | 0.075% | |