Mayonnaise main ingredients influence on its structure as an emulsion.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;
59:2108-2116. [PMID:
35602460 DOI:
10.1007/s13197-021-05133-1]
[Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.
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