Mayonnaise pectins

Foods such as sugars, colloidal pectins, and mayonnaise emulsions are also prime sources of foaming. 

Tamarind flour is used as food thickeners, stabilizers, and gelling agents. Polysaccharides from tamarind seeds can be used to replace pectin in the manufacture of jellies and jams, can be used in fruit preserving with or without acids, and can be used as a stabilizer in ice cream, mayonnaise, and cheese. 

The tamarind seed polysaccharide is a suitable substitute for pectin in the production of marmalades and jellies. It can be used as a thickening agent and stabilizer in ice cream and mayonnaise production. 

Pectin— This material is extracted from citrus peel and apple pomace (the residue after extraction of juice). It is available in pure form, or in mixtures that contain added sugar and acid and are used to prepare jams and jellies. Although pure citrus pectin has been given orally in the powdered form (1 or 2 tsp [5 or 10 ml per day) to counteract the effects of dietary cholesterol, a more desirable use for it is in low-calorie recipes such as imitation or eggless mayonnaise, tomato aspic, fruit desserts, and pie filling. It is also used in antidiarrheal preparations. 

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