The emulsifier, which is obtained as a whey-based by-product when milk is skimmed, could help food makers cut costs and achieve a healthier finished product without altering the final taste or texture.
Buttermilk has a high protein content and contains important emulsifying properties. The scientists found that by mixing the ingredient with oil and water in the correct proportion, an emulsion very similar to mayonnaise was created.
"This emulsion has two advantages," said Dr Jos Mara Franco from the department of chemistry engineering at the University of Huelva.
"On the one hand, as eggs are not used the problem of cholesterol is eliminated. And on the other hand, buttermilk, a by-product of skimmed milk considered as having a low value, is used."
Andalusian researchers from the University of Huelva, the University of Seville, the Instituto de la Grasa of the Spanish National Research Council (CSIC) and Corporacin Alimentaria Peasanta all took part in this project.
Each research organisation applied its own specialist emulsification knowledge. For example, the physical characterisation and the properties of viscosity, elasticity and texture of the emulsion were analysed by the University of Huelva.
The processing variables were controlled in order to obtain detailed information about the quantity of powder needed so that the emulsion was homogeneously dispersed.
The University of Seville and the Instituto de la Grasa on the other hand studied the chemical composition of the compound and helped to optimise the formula.
This helped to achieve the appropriate quantities of buttermilk, water and oil.
For Dr Franco however, one of the most important issues of this project was sensorial characterisation.
A team of expert tasters were therefore trained and provided with emulsion samples to evaluate which of them were the most similar ones to the mayonnaise brands currently on the market.
After a great deal of research, the scientists believe they have successfully pinpointed the exact concentrations and processing conditions necessary in order to produce this buttermilk-based emulsion.
The team of Andalusian researchers is now looking to patent this alternative whey butter mayonnaise alternative.
This research was part of the Spanish PETRI project (Proyecto Estmulo Transferencia Resultado de Investigacin), or project to encourage the transfer of research results.