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KMID : 0380919960250010118
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.118 ~ p.122
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Effect of Chitosan on Emulsifying Capacity of Egg Yolk
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Lee Shin-Ho
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Abstract
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Effects of chitosan on emulsifying capacity and emulsifying stability of egg yolk were examined to utilize chitosan in the preparation of mayonnaise. Emulsifying capacity of egg yolk increased about 10% by the addition of 0.1% chitosan, but an increase in the concentration of chitosan from 0.1% to 0.2% did not show a significant difference. Emulsion stability and viscosity of mayonnaise were enhanced by the addition of 0.1% chitosan but color was similar to control. The effect of chitosan on the emulsion stability and viscosity of mayonnaise was decreased as oil concentration was increased above 40% compared to control. Mayonnaise prepared by the addition of 0.1% chitosan and 40% more oil than control showed enhancement in sensory quality such as dispersibility, viscosity, taste and overall acceptability compared with control and 0.1% chitosan added mayonnaise.
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KEYWORD
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chitosan, emulsifying capacity, emulsifying stability, mayonnaise
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