Influence of Oil Phase Concentration and Temperature on Linear Viscoelastic Properties of Mayonnaise

  • C. Gallegos
  • L. Choplin

Abstract

Mayonnaise is a concentrated oil-in-water emulsion, that shows viscoelastic behaviour due to the presence of a three-dimensional network structure. This network is very sensitive to shear. Dynamic shear in the linear region prevents structure breakdown. Thus, linear dynamic viscoelastic properties, as a function of oil phase concentration and temperature, were studied in samples containing egg yolk as the only emulsion stabilizer. Results are discussed in relation to the previous thermorheological history of the sample. Particular attention has been given to the aspects of structure breakdown and recovery after subjecting the sample to strains outside the linear viscoelastic region.

Keywords

Viscoelastic Property Viscoelastic Behaviour Transient flOW Linear Viscoelastic Region Structural Breakdown 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Klosseglou, V.D. and Sherman, P., Influence of yolk lipoproteins on tne meology and stability of o/w emulsions and mayonnaise. 1. -Viscoelasticity of groundnut oil-ln-water emulsions and mayonnaise. J. Texture Stu., 1983, 14, 397–417.CrossRefGoogle Scholar
  2. 2.
    Canpanella, O. R and Peleg, M., Analysis of tne transient flow of mayonnaise in a coaxial viscometer. J. Rheol., 1967, 31, 439–452.CrossRefGoogle Scholar
  3. 3.
    Gallegos, C. ; Berjano, M. ; García, F. P. ; Muñoz, J. and Flores, V., Destrueciōn estructural con la clzalla en mayonesas. EFCE Publication Series, 1987, 68, 221–228.Google Scholar
  4. 4.
    Gallegos, C.; Berjano, M.; García, F. P.; Muñoz, J. and Flores, V., Apllcacldn de un modelo cinētico al estudio del flujo transltorio en mayonesas. Grasas y Aceltes, 1988, 39, 254–263.Google Scholar
  5. 5.
    Canpanella, O.R and Peleg, M., On tne reiationsnip between tne dynamic viscosity and tne relaxation modulus of viscoelastic liquids, J. Rheol., 1987, 31, 511–513.CrossRefGoogle Scholar
  6. 6.
    Berjano, M., Conportamiento Viscoelastico no lineal de mayonesas comerclales. Ph Thesis, 1989, Unlversldad de Sevllla.Google Scholar

Copyright information

© Elsevier Science Publishers Ltd 1990

Authors and Affiliations

  • C. Gallegos
    • 1
  • L. Choplin
    • 2
  1. 1.Departamento de ingenlerla QuimlcaFacultad de Quimlca. Unlversidad de SevillaSevillaSpain
  2. 2.Dēpartement de Gēnie ChimiqueUniversitē LavalCanada

Personalised recommendations