Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the
number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes …

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this
research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with …

Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70-80% of
oil. However, modern food science keeps providing new knowledge about high-fat products …

Mayonnaise is favourable by large number of consumers due to the pleasant taste that can
enhance the appetite. However, several commercial mayonnaises are produced by using …

Mayonnaise is an emulsion basically composed of vegetable oil, an acidifying agent, and
eggs; it is one of the most consumed foods in the world. Recently, there has been a trend …

Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or
lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy …

Mayonnaise as an oil in water EMULSION with pH< 4.1 is one of the oldest man made
EMULSION s that is now one of the most widely used SAUCE s in different countries …

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion
destabilization that occurs is the separation of oil and water. Pumpkin flour is used to …

Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful
blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise …

Mayonnaise is oil in water (o/w) emulsion which contain vegetable oil, pasteurized egg yolk,
acidulants and other substances. The aim of this study was to characterize of low fat …