Physical and flavour stability of mayonnaise

Mayonnaise a mixture of egg, vinegar, oil and spices is probably one of the oldest and most widely used sauces in the world today. Traditional mayonnaise is an oil-in-water emulsion despite containing 70-80% fat. Careful mixing of the ingredients and the addition of minor constituents help to maintain a closely packed foam of oil droplets. Low-fat mayonnaises need additional ingredients to maintain their stability. Mayonnaise, in common with all high fat foods, is susceptible to spoilage due to auto-oxidation, its stability depending on the type of oil used. Salt, as well as being important in the development of the flavour and stability appears to influence the rate of oxidation of the oil in the emulsion. The characteristic flavour of mayonnaise is derived principally from the addition of mustard, which contains isothiocyanates. These isothiocyanates are stabilized in the aqueous solution by the addition of citric acid. An understanding of the physical and chemical processes involved in the formation of emulsions has allowed the manufacture of mayonnaise, which is much, more stable during long-term storage and the development of products which contain a greater range of novel flavours. (C) 2002 Elsevier Science Ltd. All rights reserved.