Quantitative analysis of fat and moisture in mayonnaise using fourier transform infrared spectrometer

A rapid method for quantitative determination of fat and moisture in a variety of mayonnaise products (regulars reduced and low-fat) was developed using Fourier Transform Infrared (FTIR) spectroscopy. Both the fat and moisture contents could be effectively solvated out of the soluble solids using I-propanol without sonication. A load cell-assembly with a 100 mm Teflon spacer gave sufficient separation under 2 cm(-1) resolution using 100 scans. Two distinct peaks were obtained on the ratioed sample spectra of regular mayonnaise: 1748 cm(-1) and 1650 cm(-1) for C=O stretching of oil and H-O-H bending. of water, respectively. Data was then normalized using the Window-based software that acquired spectra information seamlessly from the instrument. The experimental measurements of the fat and moisture contents were in excellent agreement with those using the modified Mojonnier and the dehydration method, respectively. The method was accurate over all varieties of mayonnaise studied (p < 0.05).