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

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

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 charac...

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Bibliographic Details
Main Authors: Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Wendin
Format: Article
Language:English
Published: MDPI AG 2018-01-01
Series:Foods
Subjects:
mayonnaise
emulsification
sensory evaluation
texture
processing
Online Access:http://www.mdpi.com/2304-8158/7/1/9

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