FACTORS INFLUENCING THE QUALITY OF MAYONNAISE: A REVIEW |
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| Authors: | L. J. HARRISON F. E. CUNNINGHAM |
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| Affiliation: | Department of Animal Sciences and Industry Kansas State University Manhattan, Kansas 66506 |
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| Abstract: | Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise. |
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