Abstract
Abstract The effects of iodized sodium chloride (NaCl), uniodized NaCl, and potassium chloride (KCl) on viscosity, emulsification capacity, and functionality of fresh liquid yolk in mayonnaise were studied. Both salt type and level had a significant (P Both salt type and level had a significant (P Mayonnaise made with KCl had the lowest apparent viscosity, whereas that made with iodized NaCl had the highest apparent viscosity. There was a significant (P .05) difference in spread between mayonnaise made with KCl or iodized NaCl at the 10% level, and there was no significant (P>.05) difference in spread of mayonnaise made with uniodized NaCl or KCl at the 15% level of salt. Salt level had a significant (P Salt type and level affected mayonnaise stability . Mayonnaise made with uniodized NaCl had the highest mean stability, whereas that made with KCl had the lowest mean stability.
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