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. 2021 Feb 16;6(8):5499–5508. doi: 10.1021/acsomega.0c05852

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%