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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
Diserahkan: 20 Januari 2025/Diterima: 22 Julai
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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