摘要：Mayonnaise is oil in water (o/w) emulsion which contain vegetable oil, pasteurized egg yolk, acidulants and other substances. The aim of this study was to characterize of low fat mayonnaise stabilized by porang flour. The addition of hydrocolloids such as porang flour was used to develop low fat mayonnaise as substitute stabilizer alternative to oil. Emulsion of low fat mayonnaise were prepared using Rice Bran Oil, egg yolk, porang flour (0.1, 0.2 and 0.3%), water, vinegar, salt, sugar, white pepper and mustard. Physicochemical characteristics and droplet emulsion of mayonnaise was evaluated. The result showed that the addition of porang flour affects the characteristic and emulsion of low fat mayonnaise. These results have important information for production of reduced fat food emulsion.
