Grasas y Aceites, Vol 42, No 5 (1991)

Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content


https://doi.org/10.3989/gya.1991.v42.i5.1223

M. Berjano
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla, Spain

C. Gallegos
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla, Spain

Abstract


The linear dynamic viscoelasticity of two commercial foodstuffs, oil in water emulsions with very different oil contents, has been studied. Temperature ranged between 10 and 40°C. From the experimental results it can be deduced that less oil content produces a significant decrease in the linear viscoelastic functions, as well as an enhanced temperature sensitivity.

Keywords


Emulsion; Mayonnaise; Oil; Viscoelasticity; Viscosity

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