Mayonnaise composition

A phenomenon far more intricate than just conventional freezing points is demonstrable, by a consideration of two mayonnaise formulations, identical as to crystalloid content and with the following composition ... 

The two main assumptions underlying the derivation of Eq. (5) are (1) thermodynamic equilibrium and (2) conditions of constant temperature and pressure. These assumptions, especially assumption number 1, however, are often violated in food systems. Most foods are nonequilibrium systems. The complex nature of food systems (i.e., multicomponent and multiphase) lends itself readily to conditions of nonequilibrium. Many food systems, such as baked products, are not in equilibrium because they experience various physical, chemical, and microbiological changes over time. Other food products, such as butter (a water-in-oil emulsion) and mayonnaise (an oil-in-water emulsion), are produced as nonequilibrium systems, stabilized by the use of emulsifying agents. Some food products violate the assumption of equilibrium because they exhibit hysteresis (the final c/w value is dependent on the path taken, e.g., desorption or adsorption) or delayed crystallization (i.e., lactose crystallization in ice cream and powdered milk). In the case of hysteresis, the final c/w value should be independent of the path taken and should only be dependent on temperature, pressure, and composition (i.e.,... 

Highly concentrated emulsions are also evident in everyday applications. A classic example is mayonnaise, in which a large volume of vegetable oil is emulsified in a small amount of vinegar, using lecithin from egg-yolk as the emulsifier. In addition, HIPEs are most probably found in many cosmetic products, especially gels and creams. However, little information is available on products of commercial importance, so one can only speculate on their exact nature and composition. 

Food products must have appropriate texture properties. For example, it is important that mayonnaise products have thick and creamy textures, but not too high a viscosity. The rheological properties depend on their composition, such as the concentration of oil droplets or the concentration of thickening agents. 

Mayonnaise. Mayonnaise is an oil-in-water emulsion prepared generally by using either whole egg or egg yolk. Instead of these, gelatin-Leu-OCi2 (15 min) (see Table IV) was tried as an emulsifying surfactant to prepare a mayonnaise-like food. Tween-60 as well as whole egg and egg yolk were used as controls. The final adopted ingredient composition was as follows 54 g soybean oil 0.9 g table salt 10 g surfactant dispersion. To prepare surfactant dispersions of two different concentra-... 

Kee and Durning (1990) reviewed two principal methods of measuring yield stresses dynamic and static methods. One example of the dynamic method is the extrapolation from the flow curve. Equation (4) is often used to determine the yield stress of gum solutions. Table VIII lists the examples of yield stress of several selected food commodities measured from different methods. It is noted that for the same food product, different methods have different yield stress value. In addition to the measuring method, the embedded factor—the composition of food products—also needs to be emphasized. For instance, in mayonnaise, the concentration of oil and xanthan gum significantly affected the yield stress since it increased from... 

Mayonnaise and sauces vary widely in their composition, texture, and flavor, but they are all 0/W emulsions. The distribution of the two phases has an impact on the stability and texture of the product. A full-fat mayonnaise contains the same volume fraction of fat as margarine, but is the reverse type of emulsion. The distribution of the dispersed fat phase, the size of droplets, as well as the amount of fat crystals and the interaction between droplets influence the properties of the product. The size of the oil droplets is primarily affected by the emulsifying equipment and the viscosity of the water phase. 

In this study, the PS (a mixture by weight of 47% P-sitos-terol, 27% campesterol, and 25% stigmasterol) was used. The PS/DAG oil was prepared by adding 5.0% of PS into the purified DAG, whereas the PS/TAG was prepared by adding 5.0% of PS to an oil mixture (containing rapeseed, soybean, and safflower oils). The fatty acid composition of the TAG was comparable to that of DAG (Table 1). Packets containing a daily dose of PS (500 mg) dissolved inlO g of DAG or TAG were prepared as the PS/DAG mayonnaise and the PS/TAG mayonnaise, respectively. Packets containing 10-g portions of TAG without PS were prepared as the control mayonnaise. The taste and smell of the mayonnaise were not affected by the addition of PS. 

Another type of emulsified fat is mayonnaise, which is flavoured with oil and water emulsions, where the emulsifier is egg yolk (or strictly the phospholipids present in it). Today, many similar products with lower oil contents are produced in abundance. Thus, mayonnaise consists of an oil-in-water emulsion (o/w). A similar composition is found in tartar sauce and some salad dressings, but the fat content is usually lower in these products. Non-food fat emulsions are used for paints, cosmetics, pharmaceuticals and other purposes. 

Salad dressings have similar composition with mayonnaise except for finished product contains 30% vegetable oil. pH of the salad dressing is in the range of 3.2 to 3.9 as a result of acetic acid content. The aqueous phase contains 3.0 to 4.0% salt and 20 to 30% sugar (Jay 2000). Use of com oil in mayonnaise improved sensory characteristics such as color, taste, texture and flavor. Com oil use in the mayonnaise also provides good emulsion stability (Rasool 2013). 

The oil droplets in the mayonnaise are electrostatically stabilized. The water phase can be taken here as an aqueous solution of NaCl. The surface potential is 10 mV. The composite (overall) potential between the oil droplets at a distance of 0.5 nm must be higher than lOksT. Calculate the maximum salt concentration that can be allowed in the mayonnaise. 

The emulsions discussed in the previous sections were prepared at fixed formulation and composition in the map. In practice, the formulation and composition of a system can change as time elapses or as emulsification proceeds. For instance, one of the phases could be added little by little, such as oil drops in a homemade mayonnaise preparation. In another case, the formulation or temperature could be changed according to certain programming protocol as in emulsion pol5unerization. 

---