Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content
Keywords:Emulsion, Mayonnaise, Oil, Viscoelasticity, Viscosity
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.
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