Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Size Distribution of Oil Particles with Emulsifiers and Stabilizers on the Emulsion Stability of Mayonnaise

유화.안정제의 종류에 따른 지방구의 입도 분포가 Mayonnaise의 유화안정성에 미치는 영향

  • 이영엽 (전주대학교 생명과학부)
  • Published : 2001.04.01
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Abstract

The effects of size distribution of oil particles on the emulsion stability of mayonnaise were studied as follows; The stability of mayonnaise has concerned closely with the viscosity and the size distribution of oil particles. Mostly, if the viscosity was increased, the stability was improved, and the distribution of oil particles was uniform and the less the variation, the more the stability. 75% of oil concentration of sample showed the highest viscosity, also the size of sample was the most uniform, compared to other concentration. Mayonnaise prepared with whole egg was unstable, and the size of oil particles was double larger than the case prepared with only the yolk. Addition of xanthan gum increased, the viscosity and the stability by centrifuge so that the more stable mayonnaise could be prepared. The result of using log-normal density function by Heldmann represented that the normal size of sample adding 0.6%-soluble starch and sample N in non-adding control was increased, while those of sample adding xanthan gum and soluble starch at the same time didn't change.

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