Open AccessFACTORS INFLUENCING THE QUALITY OF MAYONNAISE: A REVIEW
Author(s) -
HARRISON L. J.,
CUNNINGHAM F. E.
Publication year - 1985
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1985.tb00828.x
Subject(s) - emulsion , food science , yolk , viscosity , mixing (physics) , chemistry , quality (philosophy) , food industry , materials science , organic chemistry , composite material , physics , quantum mechanics
Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.