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

• Published in: Foods Vol. 7; no. 1; p. 9
• Main Authors: Olsson, Viktoria, Håkansson, Andreas, Purhagen, Jeanette, Wendin, Karin
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.01.2018; MDPI
• Subjects: Annan teknik; Backward extrusion; Data processing; Emulsification; Engineering and Technology; Extrusion; Flavor; Food Engineering; Food science; Livsmedelsteknik; Mayonnaise; Natural Sciences; Naturvetenskap; Other Engineering and Technologies; processing; Sensory evaluation; Sensory properties; Teknik; Texture; mayonnaise; processing; emulsification; sensory evaluation; texture; Mayonnaise
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7010009

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.