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KMID : 1134819980270010115
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 1 p.115 ~ p.120
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Effect of Emulsifiers and Stabilizers on the Emulsion Stability of Mayonnaise
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Lee Young-Youp
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Abstract
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The effects of oil concentration and stabilizers and emulsifiers on the emulsion stability of mayonnaise were studied. The highest viscosity of mayonnaise and the least amount of oil separation were obtained at the oil concentration of 75%. The viscosity of fresh mayonnaise was greatly increased by the addition of soluble starch, but when it was added below 0.6%, the viscosity of a mayonnaise decreased sharply during storage at 30℃. The stability of mayonnaise was increased only when the soluble starch was added to mayonnaise above 0.9%. When xanthan gum was added at the concentration of 0.05~0.1%, the viscosity of mayonnaise was increased considerably and the emulsion stability was improved. But if it was added more than at 0.2%, on the contrary, the emulsion stability was reduced and the texture of mayonnaise was changed. When both 0.1%-xanthan gum and 0.3%-soluble starch were added, the most stable mayonnaise was obtained.
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KEYWORD
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mayonnise, emulsion stability, stabilizer, emulsifier
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