Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 59, Issue 6, Pages 2108-2116Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-021-05133-1
Keywords
Mayonnaise; Emulsion; Stability; Rheology; Sensory
Categories
Funding
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran [1397/61437]
- Student Research Committee and Research &Technology Chancellor in Shahid Beheshti University of Medical Sciences
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Mayonnaise, a blend of oil, egg, salt, lemon juice or vinegar and texture improvers, has great potential for research and development as consumers seek healthier and natural food products. The components of mayonnaise can significantly impact its rheological, stability, and sensory attributes, showcasing the importance of understanding how each ingredient affects the overall quality of the emulsion.
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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