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The Journal of Physical Chemistry Letters, 2017 Structuring caused by the mixing of liquids or the addition of solutes to a solvent causes the viscosity to increase. The classical example is mayonnaise: a mixture of two low-viscosity liquids, water and oil, is structured through the addition of a surfactant creating a dispersed phase, causing the viscosity to increase a thousand-fold.
openaire +2 more sources
Agrointek, 2023 Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers.
Yunita Fransisca +2 more
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Physicochemical quality of low fat mayonnaise using whey protein concentrate [PDF]
E3S Web of Conferences, 2022 Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-
Satriawan Tri Umar +2 more
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Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 The aim of this research was to study the feasibility of using Wheat Germ Protein Isolate (WGPI) and Xanthan Gum (XG) as egg substitutes in mayonnaise formulation.
M. Rahbari +3 more
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Journal of Applied Food Technology, 2021 Mayonnaise is an oil emulsion product in water (o/w). The main component of mayonnaise is fat, or oil derived from vegetable oil. Fat or oil is very influential on the physical, chemical, and characteristics of mayonnaise because of the fatty acid ...
Sudjatinah Sudjatinah
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Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise
Foods, 2022 In this study, the effect of various heating temperatures (61–70 °C) and times (1–10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was
Jou-Hsuan Ho +6 more
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Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Grasas y Aceites, 2008 Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied.
Ferial M. Abu-Salem, Azza A. Abou-Arab
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Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Â Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while ...
Hemas Azizila Nidhal +2 more
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Does circular reuse of chickpea cooking water to produce vegan mayonnaise reduce environmental impact compared with egg mayonnaise? [PDF]
, 2021 Consumers are increasingly asking for foods that are healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute that complies with these criteria.
Marcela P. Costa (10589264) +3 more
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Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Journal of the Saudi Society of Agricultural Sciences, 2023 It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal +4 more
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