Gonzalo Palazolo

Development of A Reduced‐Fat Mayonnaise Using Double Emulsions ( W 1 /O/W 2 ) With the Addition of Natural Rosemary Antioxidants Obtained by Green Chemistry Extraction

ABSTRACT W 1 /O/W 2 double emulsions are promising systems for formulating reduced‐fat foods, as part of the fat is replaced by water (W 1 ) while maintaining texture and rheological properties. However, their high susceptibility to lipid oxidation requires the addition of antiox...