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Sains Malaysiana 54(9)(2025): 2171-2184
http://doi.org/10.17576/jsm-2025-5409-06
Tinjauan tentang Peranan Hidrokoloid Berbeza sebagai Bahan Tambahan Makanan dalam Kestabilan Jangka Hayat Mayonis
(A Review on the Role of Different
Hydrocolloids as Food Additives in the Shelf Life
ZHI YIN TER1,2*,
WAN AIDA WAN MUSTAPHA1,2 & SENG JOE LIM1,2
1Department
of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor,
Malaysia
Received: 20 January 2025/Accepted: 22 July
2025
Abstrak
Mayonis ialah emulsi minyak-dalam-air yang digunakan secara meluas sebagai bahan perasa di seluruh dunia. Kestabilan mayonis, terutamanya mayonis rendah lemak dan mayonis vegan, sering dikaitkan dengan isu teknikal seperti ketidakstabilan emulsi yang boleh mengehadkan jangka hayat produk. Hidrokoloid muncul sebagai penyelesaian kepada cabaran ini berikutan keupayaannya untuk meningkatkan kestabilan emulsi produk mayonis dengan menghalang pemisahan fasa, pengelompokan serta ketidakstabilan emulsi yang lain.
Dalam tinjauan ini, peranan pelbagai hidrokoloid termasuk gam xantan, gam guar, kanji, selulosa dan gam Arab yang biasa digunakan dalam produk mayonis telah dibincangkan. Keupayaan hidrokoloid untuk bertindak sebagai agen penstabil sterik dalam mekanisme penstabilan emulsi mayonis telah dijelaskan. Kesan penggunaan hidrokoloid ini terhadap kestabilan jangka hayat dan kualiti produk mayonis turut dihuraikan. Penemuan yang dibincangkan dalam kertas ini menyerlahkan bahawa penambahan hidrokoloid atau gabungannya dapat meningkatkan kestabilan produk mayonis dan memanjangkan jangka hayatnya. Tinjauan ini memberikan gambaran tentang peranan hidrokoloid yang berbeza dalam kestabilan jangka hayat mayonis untuk menggalakkan hasil yang lebih berkualiti dan pilihan produk dengan jangka hayat yang lebih panjang dalam industri makanan.
Kata kunci: Emulsi minyak dalam air; hidrokoloid; jangka hayat; kestabilan emulsi; mayonis
Abstract
Mayonnaise is an
oil-in-water emulsion that is widely used as a condiment around the world. The
stability of mayonnaise, particularly low-fat and vegan mayonnaise, is often
associated with technical issues such as emulsion instability, which can limit
the shelf life of the product. Hydrocolloids have emerged as solutions to these
challenges due to their ability to improve the emulsion stability of the
mayonnaise products by preventing phase separation, flocculation, and other
forms of emulsion instability. This review discusses the role of various
hydrocolloids, including xantan gum, guar gum,
starch, cellulose, and Arabic gum, which are commonly used in mayonnaise
products. The ability of hydrocolloids to act as steric stabilising agents in
the stabilisation mechanism of mayonnaise emulsions is explained. The effect of
these hydrocolloids on the shelf life stability and
quality of mayonnaise products is also elaborated. The findings discussed in
this article highlight that the addition of hydrocolloids or their combinations
can improve the stability of mayonnaise products and extend their shelf life.
This review provides insight into the role of different hydrocolloids in the shelf life stability of mayonnaise, promoting higher quality
outcomes and longer shelf life options for products in
the food industry.
Keywords: Emulsion stability; hydrocolloid;
mayonnaise; oil-in-water emulsion; shelf life
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