Mayonnaise Main Ingredients Influence On its Structure As an Emulsion

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2022 May 23

PMID 35602460

Authors

Musarreza Taslikh

Neda Mollakhalili-Meybodi

Adel Mirza Alizadeh

Mir-Michael Mousavi

Kooshan Nayebzadeh

Amir M Mortazavian

Affiliations

Soon will be listed here.

Abstract

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.

Citing Articles

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