FLOW BEHAVIOR AND STABILITY OF LIGHT MAYONNAISE CONTAINING A MIXTURE OF EGG-YOLK AND SUCROSE STEARATE AS EMULSIFIERS

In this paper the influences of sucrose stearate concentration, fraction of dispersed phase and processing parameters on the stability of oil-in-water emulsions with a chemical composition similar to commercial light mayonnaise, but using a mixture of egg yolk and a sucrose stearate, with high hydrophilic-lipophilic balance; have been studied. Emulsions have been characterized by carrying out steady flow tests and droplet size distribution measurements as a function of ageing. From the experimental results obtained we may conclude that the stability of the emulsions is improved by increasing energy input and oil and sucrose stearate concentrations, using processing temperatures similar to 50 degrees C. All these factors yield higher values of steady-state viscosity. The emulsions studied show both linear viscoelastic functions and droplet size distribution values quantitatively similar to those reported for other commercial mayonnaises. Moreover, a significant flocculation process takes place up to around six days after manufacture. Nevertheless, the application of a steady shear on the samples produces marked structural destruction.