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Mayonnaise main ingredients influence on its structure as an emulsion

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Abstract

Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.

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Abbreviations

HPH:

High pressure homogenization

LDL:

Low density lipoprotein

OSA:

Octenyl succinic acid

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Acknowledgements

This study is related to the Project No. 1397/61437 from Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We also appreciate the “Student Research Committee” and “Research &Technology Chancellor” in Shahid Beheshti University of Medical Sciences for their financial support of this study.

Funding

The authors reported no funding received for this study.

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Authors and Affiliations

  1. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Musarreza Taslikh, Adel Mirza Alizadeh & Mir-Michael Mousavi

  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Kooshan Nayebzadeh & Amir M. Mortazavian

  3. Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

    Neda Mollakhalili-Meybodi

Authors
  1. Musarreza Taslikh
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  2. Neda Mollakhalili-Meybodi
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  3. Adel Mirza Alizadeh
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  4. Mir-Michael Mousavi
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  5. Kooshan Nayebzadeh
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  6. Amir M. Mortazavian
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Contributions

The idea of review has been postulated by M. Taslikh, and verified by K. Nayebzadeh and Amir.M. Mortazavian. All authors were involved in data gathering and providing the draft. The draft was verified by all authors and they were all responsive to reviewers.

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Correspondence to Kooshan Nayebzadeh.

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Taslikh, M., Mollakhalili-Meybodi, N., Alizadeh, A.M. et al. Mayonnaise main ingredients influence on its structure as an emulsion. J Food Sci Technol 59, 2108–2116 (2022). https://doi.org/10.1007/s13197-021-05133-1

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  • DOI: https://doi.org/10.1007/s13197-021-05133-1

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