Abstract
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.
Highlights
Mayonnaise is an oil-in-water emulsion stabilized by egg yolk and has been produced commercially for more than one hundred years [1]
Mixing intensity affected extra-oral texture attributes, i.e., those obtained by handling the mayonnaise through stirring and spooning (Table 5)
The results indicated that the higher emulsification intensity produced a mayonnaise perceived as more creamy, not to a statistically significant level
Summary
Mayonnaise is an oil-in-water emulsion stabilized by egg yolk and has been produced commercially for more than one hundred years [1]. Traditional mayonnaise is produced in a batch process by slowly adding the oil to the water phase under vigorous mixing, thereby creating an emulsion [2]. Due to a high oil content, mayonnaise exhibits a semisolid and viscoelastic behavior that influences its particular rheological properties, which in turn contribute to the perceived texture and flavor of the product [5]. In this context, texture is defined as the sensory perception of the structure of a food [6]
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