Mayonnaise의 流動特性과 乳化性에 미치는 이온强度의 影響

Effect of the Ionic Strength on Rheological Properties and Emulsifying Properties of Mayonnaise.

The influence of the ionic strength on the rheological properties and emulsifying properties of mayonnaise (oil content 76v/v%) were studied. Apparent viscosity and yield stress of mayonnaise decreased as ionic stress increased at concentration above μ=0.1. Apparent viscosity and yield stress were lowest at μ=0.05 and were highest at μ=1. Effect of ionic strength on the emulsifying properties and stability of mayonnaise decreased as ionic strength increased. Emulsifying properties were lowest at μ=1.