Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum
Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. The hydrocolloids xanthan gum and...
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| Format: | Others |
| Language: | English |
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Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB)
2016
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-57484 |