Abstract
The linear viscoelastic properties of five mayonnaise products were evaluated in oscillatory shear. Mayonnaise was prepared with native egg yolk and with rehydrated commercially dried yolk in two concentrations of solids, as well as with an experimentally produced reduced-cholesterol egg yolk. The dynamic viscoelastic properties obtained for the low cholesterol mayonnaise product are comparable to those presented by the other products studied, as well as by commercially accepted, mayonnaise.
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