Abstract
ABSTRACTThe apparent viscosity, emulsification capacity, and functionality in mayonnaise of plain, free‐flow, and low viscosity yolk solids were studied. Liquid yolk was used for comparison.All three types of yolk solids had considerably higher apparent viscosities than liquid yolk and there was a siginficant (P > 0.05) difference in apparent viscosity between each yolk solids sample. Free‐flow yolk solids had the highest apparent viscosity, followed by plain yolk solids and low viscosity yolk solids.There was no significant (P > 0.05) difference in emulsification capacity between plain and free‐flow yolk solids. Low viscosity yolk solids had a significantly (P > 0.05) lower emulsification capacity.There was a significant (P > 0.05) difference in apparent viscosity mayonnaise made from each yolk solids sample. Mayonnaise made from liquid yolk had the highest apparent viscosity. Of the mayonnaise samples made from yolk solids, that made from low viscosity yolk solids had an apparent viscosity of 38,250 c.p.s., followed by plain yolk solids mayonnaise at 29,500 c.p.s. and free flow yolk solids mayonnaise at 23,000 c.p.s. Although mayonnaise made from liquid yolk had a slightly higher spread, there was no significant (P > 0.05) difference in spread among the mayonnaise samples made from the three types of yolk solids.Mayonnaise made from free flow yolk solids had the highest stability at 12 days. Mayonnaise samples made from plain and from low viscosity yolk solids had stabilities of 10 days.
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