Abstract
ABSTRACTThe dynamic viscoelastic properties of five mayonnaise products were evaluated at 5–30C and 0,031‐31,4 s−1. The composition of the products was held constant, while the type of egg product was varied. Two egg yolks (native and spraydried) and three whole egg products (native, dried‐yolk containing and low‐in‐cholesterol‐yolk containing) were used as the emulsifiers. Temperature generally produces a decrease in the viscoelastic functions. A replacement of yolk (native or not) by egg white reduces the viscoelastic properties of mayonnaise. Processed yolk gives rise to greater viscoelastic parameters than native yolk. This effect loses significance when yolk is diluted by native egg white. The low‐cholesterol mayonnaise has similar viscoelastic properties when compared to commercial mayonnaise.
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