Factors Affecting Emulsifying Properties of Mayonnaise

• Main Authors: Tsai, Jia-Luen, 蔡嘉倫
• Other Authors: Tsai, Jenn-Shou
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/5692y3

碩士 === 國立臺灣海洋大學 === 食品科學系 === 107 === Mayonnaise is one of the most widely used sauces in the world. It is an oil-in-water emulsion containing 70% fat. Mayonnaise is a mixture of egg yolk, water, vinegar and stabilizer. In this study, we explore the effects of these ingredients on the emulsion system. Among the commercially mayonnaise products, the Taiwan-style mayonnaise has an additional addition of an emulsifying stabilizer and an antioxidant to maintain the stability of the product, while the Japanese-style mayonnaises do not add and can be placed at room temperature. The pH of Japanese vegetable sauce is more than 4.6, so it was under high-temperature sterilization to avoid the growth of pathogens. The emulsification characteristics test using various combinations of mayonnaise found that the oil mainly affects the particle size and viscosity of the oil droplets. The increase of oil content will cause the decrease of oil droplet size and the increase of viscosity. When the oil ratio increased by 25%, the droplet size was reduced by 0.9 μm and the viscosity was increased by 53568 cP. The egg yolk content affects the emulsifying activity, emulsion stability, oil droplet size and viscosity. When the ratio of egg yolk is increased from 70 to 100%, the oil droplet size is reduced by 5 μm, the emulsifying activity is increased by 14.5%, and the viscosity is increased by 5984.9. cP, the emulsion stability reached to 100% when the egg yolk was added to 37.5 %. The addition of vinegar caused the aggregation, but has no significant effect on the emulsifying activity. Using Tremella fuciformis as an emulsifying stabilizer, it was found that there was no significant difference in the emulsion stability compared with the xanthan gum, which was widely used in commercial product, cause the emulsifying activity increase by about 15 %. In terms of freeze-thaw stability, Tremella fuciformis can effectively inhibit the oil separation of mayonnaise, from 29.1% to 3.1%. Therefore, at the ratio of 50% vegetable oil and 30% egg yolk, added Tremella fuciformis to make the mayonnaise stability to avoid the collapse after freezing and thawing, and increase the possibility of using the frozen transportation.