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Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise
Author(s) -
YANG SHENGSHIN,
COTTERILL OWEN 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.tb08603.x
Subject(s) - yolk , food science , pasteurization , chemistry , heat stability , materials science , composite material
Stability of mayonnaise prepared from 10% salted egg yolk was decreased by freezing, spray‐drying or freeze‐drying of the yolk. Storage of salted yolk for 90 days further decreased stability of mayonnaise made from freeze‐dried yolk but not that made from frozen spraydried yolk. Stiffness of mayonnaise was increased by pasteurization but stability was increased only at the lesser of two heat treatments. Size of fat globules in the mayonnaise was inversely related to mayonnaise stability.