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KMID : 0525720130180010032
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Journal of Chitin and Chitosan
2013 Volume.18 No. 1 p.32 ~ p.36
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Preperation and Quality Characteristics of Soymilk Mayonnaise with Chitooligosaccharide
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Song Keum-Joo
Jung Byung-Ok
Chung Suk-Jin
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Abstract
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Mayonnaise is one of the most famous products that usesyolk. However, yolk is known to cause allergies and is high calorie product and thus many families now use soymilk to produce their own mayonnaise. However, soymilk mayonnaise is not commercially produced yet because it is not emulsified enough. To ameliorate this problem, chitin and chitosan, which can be obtained from the crab shells that are usually discarded after the first stage of process, were used to produce chitooligosaccharide (COS). According to our experiment which analyzed some features of the mayonnaise, the emulsion stability was higher when more COS was present and viscosity also augmented as the amount of COS increased. Because the new COS mayonnaise increases the emulsion stability, it is expected that the mayonnaise can be used as functional mayonnaise.
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KEYWORD
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Chitooligosaccharide, Mayonnaise, Soymilk, Emulsion stability
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