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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
