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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

1
Research Environment MEAL, Faculty of Natural Science, Kristianstad University, SE-291 88 Kristianstad, Sweden
2
Perten Instruments AB, SE-254 66 Helsingborg, Sweden
3
Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 00 Lund, Sweden
4
Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
*
Author to whom correspondence should be addressed.
Received: 13 November 2017 / Revised: 11 January 2018 / Accepted: 12 January 2018 / Published: 17 January 2018
(This article belongs to the Special Issue Analysis of Sensory Properties in Foods)
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Abstract

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing. View Full-Text
Keywords: mayonnaise; emulsification; sensory evaluation; texture; processing mayonnaise; emulsification; sensory evaluation; texture; processing
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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MDPI and ACS Style

Olsson, V.; Håkansson, A.; Purhagen, J.; Wendin, K. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. Foods 2018, 7, 9.

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