The mayonnaise droplet.
نویسندگان
چکیده
منابع مشابه
Gravity flow instability of viscoplastic materials: the ketchup drip.
In contrast with simple liquids such as water, milk, honey, which easily flow as a continuous jet when poured from a vessel, pasty materials such as mayonnaise, mustard, ketchup, puree, etc., fall by fits and starts in a wide range of flow rates. This may, for example, be observed when ketchup or mayonnaise is pushed from a tube at a sufficient height over a plate: although surface tension effe...
متن کاملEvaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise
In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF), mayonnaise with 67% fat and...
متن کاملNew Peanut Product: “Mayonnaise”. Some Chemical Aspects
The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.
متن کاملRheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...
متن کاملThe Effect of Corn Oil on the Quality Characteristics of Mayonnaise
Abstract 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 source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235 ml, 240ml, 245 ml, 250 ml and 255 ml).Firstly all the ingredients were weighed by using the electri...
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عنوان ژورنال:
- Chaos
دوره 19 4 شماره
صفحات -
تاریخ انتشار 2009