Challenges and approaches for production of a healthy and functional mayonnaise sauce
Abstract Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%–80% oil, and egg yolk is a key ingredient contributing to its stability. Despite co...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-08-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1132 |