Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions [PDF]
Food Science and Biotechnology, 2016 In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer
Gülüm Şumnu, Serpil Sahin
exaly +4 more sources
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier.
Tri Umar Satriawan +2 more
doaj +2 more sources
Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent [PDF]
Jurnal Teknologi dan Industri Pangan, 2022 Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life.
Citra Pratiwi Prayitno +3 more
doaj +2 more sources
Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced.
Herly Evanuarini +3 more
doaj +2 more sources
Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier [PDF]
Jurnal Ilmu-Ilmu Peternakan, 2019 Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier.
Herly Evanuarini +3 more
doaj +2 more sources
Foods, 2022 Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively.
Essam Mohamed Elsebaie +7 more
doaj +2 more sources
Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 Introduction Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste.
A. Mansouri Yarahmadi +2 more
doaj +3 more sources
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise [PDF]
Foods, 2018 Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences.
Viktoria Olsson +3 more
doaj +2 more sources
Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans.
Atena Modiri Dovom +3 more
doaj +1 more source
Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder
Jurnal Ilmu-Ilmu Peternakan, 2023 Tomato peel is an industrial waste product from tomato vegetables that has not been utilized properly. Industrial waste that has not been utilized will harm the environment.
Herly Evanuarini +2 more
doaj +1 more source