Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as ingredient that able to cover the characteristic mayonnaise red palm taste aroma also contains high antioxidants. aim was find best with according SNI. experimental arranged a completely randomized design (CRD) 3 treatments replicated times then continued...

background: mayonnaise is one of the food emulsions (o/w) that is used as a condiment in various foods.  objective: linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated. methods: in the second part of this research, the zataria multiflora boiss. (zmeo) and s...

ABSTRACT: Mayonnaise is one of the most consumed sauces in world and beans have great technological functional properties. As a result, can be used production mayonnaise as partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses adding nutritional value to mayonnaise. This study evaluated effect replacement EY by landrace common bean flour (LCBF) on parameters rh...

Biosurfactants have a number of industrial applications due their diverse properties, such as emulsification, foaming, wetting, and surface activity. The aim of the present study was to produce a biosurfactant from Candida utilis and employ it in the formulation of a mayonnaise. The biosurfactant was produced in a mineral medium supplemented with glucose and canola waste frying oil at 150 rpm f...

 Background: Mayonnaise is one of the food emulsions (O/W) that is used as a condiment in various foods.  Objective: Linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated. Methods: In the second part of this research, the Zataria multiflora Boiss. (Z...

Was the egg a plausible source for the Salmonella Potsdam outbreak? The paper, Outbreak of S. Potsdam associated with salad dressing at a restaurant (Commun Dis Intell 2003;27:508–512), implicated the egg as the 'most plausible source of S. Potsdam'. No tangible evidence to support this statement was provided and broader possibilities were not considered. The reasons for implicating the eggs we...

INTRODUCTION The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension proc...