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Titel:

Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Guilmineau, F.; Kulozik, U.
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...     »
Stichworte:
Egg yolk; Mayonnaise; Pasteurization; Protein denaturation; Rheology; Thixotropy
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2007
Band / Volume:
78
Heft / Issue:
2
Seitenangaben Beitrag:
648--654
Volltext / DOI:
doi:10.1016/j.jfoodeng.2005.11.002
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