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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

Olsson, Viktoria ; Håkansson, Andreas LU ; Purhagen, Jeanette LU orcid and Wendin, Karin (2018) In Foods 7(1).
Abstract

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise... (More)

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

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Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Foods
volume
7
issue
1
article number
9
publisher
MDPI AG
external identifiers
  • pmid:29342128
  • scopus:85063336494
ISSN
2304-8158
DOI
10.3390/foods7010009
language
English
LU publication?
yes
id
6ab917ae-63c6-4bd2-bc15-821cc64305af
date added to LUP
2019-03-08 16:27:51
date last changed
2021-10-06 02:46:38
@article{6ab917ae-63c6-4bd2-bc15-821cc64305af,
  abstract     = {<p>Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.</p>},
  author       = {Olsson, Viktoria and Håkansson, Andreas and Purhagen, Jeanette and Wendin, Karin},
  issn         = {2304-8158},
  language     = {eng},
  month        = {01},
  number       = {1},
  publisher    = {MDPI AG},
  series       = {Foods},
  title        = {The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise},
  url          = {http://dx.doi.org/10.3390/foods7010009},
  doi          = {10.3390/foods7010009},
  volume       = {7},
  year         = {2018},
}