Mayonnaise and salad dressing

The official definition (FDA Standard of Identity) describes mayonnaise as a semi-solid food prepared from vegetable oil (no less than 65%), egg yolk and vinegar. Most mayonnaise in the US contains 75-82% oil which is usually soybean oil. Other salad oils that have undergone winterization (including partially hydrogenated soybean oil) can also be used in mayonnaise. The production of mayonnaise is partly an art due to the difficulty of producing the o/w emulsion in which the dispersed phase is seven times more than the continuous phase. Egg solids and processing conditions play critical roles in mayonnaise quality. 

Salad dressings were developed as an alternative to mayonnaise. The standard of identity requires that salad dressing contain not less than 30% vegetable oil, vinegar, not less than 4% egg yolk, and is thickened by starch. The oils used in salad dressing are selected using the same criteria as for mayonnaise. 

Almonor, G.O., Fenner, G.R and Wilson, R.F. (1998) Temperature effect on tocopherol composition in soybeans with genetically improved quality. J. Am. Oil Chem. Soc., 75, 591-596. 

and Norris, M.E. (1996) Process for production of esters for use as a diesel fuel substitute using a non-alkaline catalyst. US Patent 5,525,126. 

Brekke, O.L. (1980a) Oil degumming and soybean lecithin, in Handbook of Soy Oil Processing and Utilization (eds D.R. Erickson, E.H. Pryde, O.L. Brekke, T.L. Mounts and R.A. Falb), AOCS Press, Champaign, IL, pp. 71-88. 

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Principal edible uses of these oik are found in cooking and salad oik frying oils margarine, mayonnaise, and salad dressings bakery, cake mix, and pie shortenings and whipped topping and other nondairv products, such as coffee creamers. 

The semisolid consistency and the occurrence of slip effects during flow could limit the use of the rotary clamp method, the conveigent flow method or even Sridhar s extensional rheometer for a large number of food products such as mayonnaises and salad dressings. A novel rheometer (15) based on the concept of filament stretching has been developed by Plucinski et al (Fig. 10) to measure the extensional properties... 

M. H. Ioffe, Mayonnaise and Salad Dressing Products, Emulsol Corp., Chicago, Illinois, 1942. 

Margarine, mayonnaise, and salad dressing production and packaging. 

Clearly, operations of different size, and lacking some processes, will have different waste loads. This applies particularly to acidulation as well as mayonnaise and salad dressing processing. In addition, variations in refining process methods will greatly impact wastewater characteristics. This is addressed in more detail in Section 7. The effects of process control and its impact on wastewater loading are outlined in the next section. The values in Table 1 can be adjusted for different processing sizes however, this adjustment should be done with caution and not... 

The ability of an oil to remain liquid during refrigerator storage is determined by the cold test analysis crystallization resistance is measured as the time in hours before the oil appears cloudy at 32°F (CPC). Standardized AOCS Method Cc 11-53 requires that dry filtered oil be placed in a sealed 4-ounce bottle and submerged in an ice bath. A go-no-go examination for clarity after 5 hours is stipulated by the Official AOCS Method however, most laboratories practice the alternative procedure which continues the clarity examination until a cloud appears. The cold test procedure was developed to evaluate cottonseed oil for the production of mayonnaise and salad dressings. Oil that solidifies at refrigerator temperatures will cause an emulsion-break with a resultant separation of the oil and water phases. Currently, the cold test is also utilized to ensure that bottled oils for retail sale will not develop an unattractive appearance on the grocery shelf. 

Winterised rice-bran oil is an excellent salad oil and is very suitable for producing mayonnaise and salad dressings. The stearin fraction separated during... 

Mayodan. [Grindsted Prods. Denmark] Stabilizer blends food emulsifier for mayonnaise and salad dressing. 

Tung, M.A. and Jones, L.J. 1981. Microstructure of mayonnaise and salad dressing, in Studies of Food Micro structure, Holcomb, D.N. and Kalab, M., Eds., Scanning Electron Microscopy, Inc., AMF, O Hare, IL, 231-238. 

The CD can be utilized for preparing stable water-in-oil emulsions, such as mayonnaise and salad dressing. Natural food-coloring components in tomato ketchup can be stabilized by adding 0.2% pCD. The ketchup thus prepared did not discolor on heating at 100°C for 2 h, whereas the control did. The addition of CDs to emulsified foods or cheese can increase the water retention and the shelf life. In processed meat products. CD improves water retention and texture. 

Lecithin as also introduced into foods in the form of egg yolk where it may act as an emulsifier as, for example, in mayonnaise and salad dressings. The emulsifying properties may be due to the formation of a lecithin-protein complex. The function of egg yolk lecithin in foods is complicated and it is not necessarily the same as that of soya bean lecithin but the latter is often preferred because of lower cost. Egg yolk lecithin is the preferred source for dietary, pharmaceutical and cosmetic uses. 

Mayonnaise and salad dressings contain EDTA to reduce the concentrations of certain metal ions. Some plant fertilizers contain EDTA chelates of copper and other metals, providing the metal in a soluble form that plants can utilize. 

Processed foods are often colloidal systems such as suspensions, emulsions and foams [1]. Examples of food emulsions, which are the most commonly used products, are milk, cream, butter, ice cream, margarine, mayonnaise and salad dressings. Emulsions are also prepared as an intermediate step in many food processing items, e.g. powdered toppings, coffee whiteners and cake mixes. These systems are dried emulsions that are re-formed into the emulsion state by the consumer. 

The main difference between mayonnaise and salad dressing is the oil content, which is lower in the latter. Thickening agents such as starch, cereal flour or hydrocolloids may be used. Egg yolk is the main emulsifying agent, but other food grade... 

Vinegar Is a chemical preservative used in other foods such as mayonnaise and salad dressing. 

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