JUSTIFICATION OF THE NUTRITIONAL AND ENERGY VALUE OF LOW-CALORIE MAYONNAISE BASED ON VEGETABLE OILS WITH A BALANCED CONTENT OF POLYUNSATURATED FATTY ACIDS

Abstract

A technology for low-calorie mayonnaises with a fat mass fraction of 30% and 40% based on vegetable oils with a balanced content of polyunsaturated fatty acids has been developed. The content of omega-3 fatty acids in these mayonnaises ranges from 1.1-2.9 g/100g, which allows them to be classified as products rich in omega-3 fatty acids. The nutritional and energy value of mayonnaises was calculated. The Moldovan Standard SM 332:2023 “Low-calorie mayonnaises rich in omega-3 fatty acids” was developed.

Keywords: Low-calorie mayonnaises, nutritional and energy value, polyunsaturated fatty acids