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Water Activity and Chemical Composition of Mayonnaises
Author(s) -
CHIRIFE JORGE,
VIGO MARÍA S.,
GÓMEZ ROSA G.,
FAVETTO GUILLERMO J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05184.x
Subject(s) - food science , chemical composition , chemistry , composition (language) , water activity , moisture , acetic acid , water content , biochemistry , organic chemistry , philosophy , linguistics , geotechnical engineering , engineering
The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (a w ) of commercial samples of regular and diet mayonnaises was determined. The a w of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The a w of mayonnaises was largely determined by the nature and concentration of soluble compounds in the water phase (e.g., NaCl, sugars, acetic acid). Experiments performed with mayonnaise and related oil/water emulsions demonstrated that emulsification did not contribute significantly to lowering of a w .