What is mayonnaise-emulsion
mayonnaise is a thick creamy semisolid preparation which is used as a food preparation.
Mayonnaise is a water in oil emulsion in which yolk is act as emulsifier.Mayonnaise contains not less than 65 percent by weight of vegetable oils commonly mayonnaise is mixture of egg ,vinegar oil ans spices.
Now a days egg free mayonnaise are also available in market
Mayonnaise is a emulsion which is made up of following ingredients:mayonnaise is a thick creamy semisolid preparation which is used as a food preparation.
Mayonnaise is a water in oil emulsion in which yolk is act as emulsifier.Mayonnaise contains not less than 65 percent by weight of vegetable oils commonly mayonnaise is mixture of egg ,vinegar oil ans spices.
Now a days egg free mayonnaise are also available in market
- vegetable oils
- egg yolk
- acidifying agent lemon juice or vinegar
- mustard
Stability of mayonnaise is depend upon following factor:
- Emulsifying agent
- Volume
- Viscosity
- method of mixing
- degree of agitation
- Temperature
Difference between Emulsion and Suspension
Definition of Emulsion, Types of Emulsion
Application of Emulsion
Pharmaceutical industry and Emulsion
HLB Scale and Emulsifying Agent
Emulsifier or emulsifying agent and emulsion
No comments:
Post a Comment
Note: only a member of this blog may post a comment.