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Building texture - the impact of mixing and recipe parameters on mayonnaise quality

Andersson, Ida LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
Abstract
Mayonnaise is an oil in water emulsion with a high oil content dispersed in a continuous water phase. The egg is used as the emulsifier, which stabilizes the oil droplets in the continuous phase. The objective was to increase the knowledge of the mayonnaise production process and its impact on the mayonnaise quality. The approach was to produce mayonnaise with a high shear rotor-stator mixer and vary mixing parameters and recipe parameters to evaluate their impact on the product. The produced mayonnaise was analysed with measurements of the oil droplet size (laser diffraction) and the texture (texture analyser and rheometer).

The results from the experiments showed that several parameters have an impact on the properties of mayonnaise.... (More)
Mayonnaise is an oil in water emulsion with a high oil content dispersed in a continuous water phase. The egg is used as the emulsifier, which stabilizes the oil droplets in the continuous phase. The objective was to increase the knowledge of the mayonnaise production process and its impact on the mayonnaise quality. The approach was to produce mayonnaise with a high shear rotor-stator mixer and vary mixing parameters and recipe parameters to evaluate their impact on the product. The produced mayonnaise was analysed with measurements of the oil droplet size (laser diffraction) and the texture (texture analyser and rheometer).

The results from the experiments showed that several parameters have an impact on the properties of mayonnaise. Variations in the recipe showed that oil content, emulsifier content and type of emulsifier have a great influence on the properties of mayonnaise. The addition of thickener to the product significantly impacted both texture and droplet size of the mayonnaise. From the mixing parameters it was concluded that both mixing time and mixing speed during the emulsification has an impact on the texture and droplet size of the mayonnaise. The theory about colloidal glass has been successfully used to explain the complex system of mayonnaise and how building texture could be achieved. The theory of droplet break up in laminar flow was used to explain the droplet sizes obtained in the experiments. (Less)
Popular Abstract (Swedish)
Majonnäs består till största delen av olja och ägg. Detta är två produkter med flytande karaktär, så hur kommer det sig då att majonnäs har en sådan krämig konsistens? Att majonnäsens konsistens kan vara nyckfull är vi nog många som kan skriva under på efter mindre lyckade försök i köket. Här ska det redas ut hur den perfekta konsistensen uppnås.
Please use this url to cite or link to this publication:
author
Andersson, Ida LU
supervisor
organization
course
KLG820 20151
year
type
H2 - Master's Degree (Two Years)
subject
keywords
livsmedelsteknologi, food technology
language
English
id
7439640
date added to LUP
2015-08-11 08:08:48
date last changed
2015-08-11 08:08:48
@misc{7439640,
  abstract     = {{Mayonnaise is an oil in water emulsion with a high oil content dispersed in a continuous water phase. The egg is used as the emulsifier, which stabilizes the oil droplets in the continuous phase. The objective was to increase the knowledge of the mayonnaise production process and its impact on the mayonnaise quality. The approach was to produce mayonnaise with a high shear rotor-stator mixer and vary mixing parameters and recipe parameters to evaluate their impact on the product. The produced mayonnaise was analysed with measurements of the oil droplet size (laser diffraction) and the texture (texture analyser and rheometer).

The results from the experiments showed that several parameters have an impact on the properties of mayonnaise. Variations in the recipe showed that oil content, emulsifier content and type of emulsifier have a great influence on the properties of mayonnaise. The addition of thickener to the product significantly impacted both texture and droplet size of the mayonnaise. From the mixing parameters it was concluded that both mixing time and mixing speed during the emulsification has an impact on the texture and droplet size of the mayonnaise. The theory about colloidal glass has been successfully used to explain the complex system of mayonnaise and how building texture could be achieved. The theory of droplet break up in laminar flow was used to explain the droplet sizes obtained in the experiments.}},
  author       = {{Andersson, Ida}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Building texture - the impact of mixing and recipe parameters on mayonnaise quality}},
  year         = {{2015}},
}