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Document type:
Zeitschriftenaufsatz 
Author(s):
Guilmineau, F.; Kulozik, U. 
Title:
Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise 
Abstract:
The viscosity and emulsifying properties of egg yolk submitted to a heat treatment at 68 °C for up to 11 min were investigated in a standard mayonnaise recipe. Heating of the egg yolk prior to emulsification was found to lead to a reduction of the average oil droplet size in mayonnaise of up to 40% compared to non-heated egg yolk. This led to an increased viscosity and greater pseudoplasticity of the mayonnaise prepared with heated egg yolk. In order to investigate the effect of egg yolk heating...    »
 
Keywords:
Egg yolk; Mayonnaise; Pasteurization; Protein denaturation; Rheology; Thixotropy 
Journal title:
Journal of Food Engineering 
Year:
2007 
Journal volume:
78 
Journal issue:
Pages contribution:
648--654