Effects of concentrations of guar gum, xanthan gum, and their mixture on selected physical and sensory properties of a model low-fat mayonnaise in which 50% of oil was replaced by inulin added in the form of Frutafit^®Tex formula were studied. Viscosity and adhesion of the model mayonnaise was observed to increase with increasing concentrations of food gums; the highest increase was obtained when guar gum was applied alone, the lowest increase being a consequence of xanthan gum addition. All the inulin-enriched mayonnaises were stable if the food gum concentrations exceeded 0.11%. Food gum addition intensified the creamy colour of the model low-fat mayonnaise and slightly reduced the “fattiness effect” produced by the presence of inulin. Increased concentration of food gums increase elasticity and decreased fluffiness (air content) of the model low-fat inulin-enriched mayonnaises. The physical and sensory properties closest to those of the traditional mayonnaise were obtained by applying food gums at a concentration of 0.11%, in the form of guar gum-xanthan gum mixture. Addition of inulin to the model mayonnaise reduced its energy content by almost a half.

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