Mayonnaise main ingredients influence on its structure as an 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.

Automated summary

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.