Yildirim Merve, Sumnu Gulum, Sahin Serpil
Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
Food Sci Biotechnol. 2016 Dec 31;25(6):1613-1618. doi: 10.1007/s10068-016-0248-7. eCollection 2016.
In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produce double-emulsified mayonnaise. As a control sample, mayonnaise was prepared conventionally. Sodium caseinate was found to be the most efficient stabilizer. In the presence of sodium caseinate, the stability and apparent viscosity of double-emulsified mayonnaise increased but their particle sizes decreased. It was found that flow behavior of double-emulsified and conventionally prepared mayonnaise could be described by the power law model. The double-emulsified mayonnaise samples were not different from the control samples in terms of stability and particle size. In addition, using the double emulsion method, it was possible to reduce the oil content of mayonnaise to 36.6%.
在本研究中，研究了双乳化法对低脂蛋黄酱流变学特性、粒径和稳定性的影响。使用不同水相油比（2:8和4:6）的初级乳液以及不同类型的稳定剂（酪蛋白酸钠、黄原胶和卵磷脂-乳清蛋白浓缩物）来制备双乳化蛋黄酱。作为对照样品，按常规方法制备蛋黄酱。发现酪蛋白酸钠是最有效的稳定剂。在酪蛋白酸钠存在的情况下，双乳化蛋黄酱的稳定性和表观粘度增加，但其粒径减小。发现双乳化和常规制备的蛋黄酱的流动行为可以用幂律模型来描述。双乳化蛋黄酱样品在稳定性和粒径方面与对照样品没有差异。此外，使用双乳化法，可以将蛋黄酱的油含量降低到36.6%。
