Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise
SHENG‐SHIN YANG, O.J. Cotterill
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
mayonnaise stability decreased by freeze-drying
“Stability of mayonnaise prepared from 10% salted egg yolk was decreased by freeze‐drying”
mayonnaise stability decreased by spray-drying
“Stability of mayonnaise prepared from 10% salted egg yolk was decreased by spray‐drying”
fat globule size inversely related to mayonnaise stability
“Size of fat globules in the mayonnaise was inversely related to mayonnaise stability”