Guidelines for Processing Emulsion-Based Foods

Narsimhan, Ganesan; Wang, Zebin

doi:10.1007/978-0-387-75284-6_13

Cited by 15 publications

(11 citation statements)

References 44 publications

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“…Mayonnaise is a typical oil-in-water emulsion with high oil content and among its ingredients, egg yolk is most critical for the stability of the product (Hasenhuettl, 2008;Narsimhan and Wang, 2008). Nevertheless, one main problem with egg yolk is its high cholesterol content, so different attempts have been carried out to develop low-cholesterol sauces with similar characteristic to real mayonnaise.…”

Section: Introductionmentioning

confidence: 97%

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

Laca

Sáenz

Paredes

et al. 2010

Journal of Food Engineering

126

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Section: Introductionmentioning

confidence: 97%

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

Laca

Sáenz

Paredes

et al. 2010

Journal of Food Engineering

126

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“…Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Egg is considered a high profile ingredient because of its high nutritional value and multifunctional properties, including emulsification, coagulation, foaming, and flavor product (Narsimhan and Wang 2008) (Table 1).…”

Section: Introductionmentioning

confidence: 99%

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

et al. 2014

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The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9 % of each component) and XG (0-0.5 %). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87 %, 0.2 % and 0.93 %, respectively (of 9 % egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.

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“…Egg is considered a high profile ingredient because of its high nutritional value and multifunctional properties, including emulsification, coagulation, foaming, and flavor product. 2 Cholesterol is present in the egg yolk in quantities varying from 180 to 250mg, depending on hen genotype. 3 The desire to replace egg in food systems was brought about by a multitude of concerns from consumers, and processors desired to have low cholesterol and safe foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

Shamooshaki

Mahounak

Ghorbani

et al. 2016

MOJFPT

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The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2% (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel-Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5(74.95%) that compared with control sample had significant differences (p>0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11(99.72%) and the lowest for No 5(67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

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Guidelines for Processing Emulsion-Based Foods

Cited by 15 publications

References 44 publications

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

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