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

Authors

  • M. Berjano Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
  • C. Gallegos Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla

DOI:

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

Keywords:

Emulsion, Mayonnaise, Oil, Viscoelasticity, Viscosity

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.

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Published

1991-10-30

How to Cite

1.
Berjano M, Gallegos C. Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content. grasasaceites [Internet]. 1991Oct.30 [cited 2022Nov.30];42(5):376-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1223

Issue

Section

Research

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