DETERMINING THE STABILITY OF MAYONNAISE EMULSIONS BASED ON LIQUID EGG WHITE
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
The aim of the work was the development of a special method for determining the stability of mayonnaise emulsions based on liquid egg white. We propose mayonnaise sauce recipes of type “Provansal” using oils with different fatty acid composition and egg white as an emulsifier. Organoleptic and physico-chemical quality charecteritics of mayonnaise sauces based on egg white meet the requirements of standards.
Authors and Affiliations
В. І. Бабенко, В. О. Бахмач, О. В. Поросюк
Keywords
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