Part I

Introduction
1.1 General introduction
Mayonnaise is the cold emulsion sauce consisting of mustard, oil, seasoning bound with egg
yolk. Mayonnaise consists of oil which can be various types such as ground nut oils, soya oils,
canola oil etc. The sauce is the basic form of other different sauce that can form with
modification for e.g. thousand island sauces. The oil first criteria are they should be
winterized. Oil which becomes solid during refrigeration will lead to splitting in mayonnaise.
Secondly the flavor in oil depends upon oils. Lastly oil we used becomes rancid due to
oxidative, hydrolytic, ketonic and photo oxidative rancidity.
Our concern is about two types of rancidity hydrolytic and auto oxidation. Hydrolytic
rancidity is due to break down of free fatty acids like formation of soaps. Auto oxidation is due
to reaction of fatty acids with atmospheric oxygen to form hyper oxide. Amongst the later
rancidity we are only dealing with primary stage of auto oxidation leaving behind complex
secondary stage aldehyde formation.
There has been research on ground nut and soya oil by Medwell journals(2008), where
shelf life of 40 days and 30 days found respectively of 78% oil based mayonnaise. He has
described that ground nut has superior flavor. He also mentions that Nigeria main oils are palm
oil, groundnut oil, soyabean, palm kernel and melon oils which are less effective in production
of sauce due to ineffective composition of oils that has rancid and off flavor product. The basic
focus will be on using commercially available oil in Nepal during preparation of various
Mayonnaises at different composition maintaining flavor and study above rancidity. These oils
that we take in consideration of our experiments are olive oil, sunflower oil, sesame oil,
soybean oil, sesame and mustard. Mustard is not taken due to its strong taste and color. The
key to flavor maintenance is taking olive as base oil while maintaining composition mixture
with other oils

Rancidity of mayonnaise hydrolytic and primary oxidation of homemade mayo with

different composition of oil commercially available without altering flavor is the focus.
1.2 General Objective
1.2.1 Objectives
The main objective of this work is to study hydrolytic and primary auto oxidative rancidity of
homemade mayonnaise of different composition of commercially available oil without altering
the flavor for 30 days.
1.2.2 Specific Objectives
1) To prepare homemade mayonnaise of 100% olive oil and 10% olive oil with other 90%
composition with other oils like palm, soya bean, sunflower, sesame, corn oils
2) To study Free Fatty Acids (FFA) for hydrolytic rancidity.
3) To study Peroxide value (PV) for primary auto oxidation.
4) To assess the physiochemical properties and microbial changes i.e total plate count(TPC) of
mayonnaise at the end of 30 days.
5) To study moisture and pH for microbial spoilage consideration.
6) To extract fat content to know fat% so that data are correlated.
1.3 Problem statement
Mayonnaise contains oil that are prone to rancidity which could be controlled with right
blends for e.g. soybean oil becomes most rancid quickly by incorporating olive oil the rancid
could be delayed. Many industries defines quality product of the sauce by microbiological
spoilage but rancidity is what they do not consider for off flavor. They neglect high level of
free fatty acids and lipid oxidation (oxidation of food grade oils, Dr Matt Miller). The
prevention by addition of citric acid and ascorbic acid is further facilitated its prevention. The
commercialization of which blending of oil has benefits for cost optimization for industry that
has least rancidity and good flavor.
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1.4 Significance of the study

Our aim is maintenance of flavor of typical mayonnaise while playing with oil ingredients
where sensory evaluation is the key. The study of rancidity will give the idea of reducing off
flavor. The incorporation of citric acid and ascorbic acid is its major prevention. This will help
in modern industrialization of homemade mayo with best oil recipe. Recent study only relates
oil rancidity neglecting the sauce rancidity in bound condition. The effect of rancidity is
studied under control environment of aluminum covered bag which is feasible to carry.

Fig 1 Environment controlled

feasible bag

1.5 Limitations of study

1. The time duration of 30 days study was short due to time constraints.
2. The auto oxidation was only half study as secondary auto oxidation of producing complex
aldehyde, ansidine value is not taken.
3. The replication of data is not possible due to limited reagent in lab, budget and time
constrain.

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