EFFECT OF SPRAY-DRIED OR REDUCED-CHOLESTEROL YOLK AND TEMPERATURE ON THE LINEAR VISCOELASTIC PROPERTIES OF MAYONNAISE

The dynamic viscoelastic properties of five mayonnaise products were e valuated at 5-30C and 0,031-31,4 s(-1). The composition of the product s was held constant, while the type of egg product was varied. Two egg yolks (native and spray-dried) and three whole egg products (native, dried-yolk containing and low-in-cholesterol-yolk containing) were use d as the emulsifiers. Temperature generally produces a decrease in the viscoelastic,functions. A replacement of yolk (native or not) by egg white reduces the viscoelastic properties of mayonnaise. Processed yol k gives rise to greater viscoelastic parameters than native yolk. This effect loses significance when yolk is diluted by native egg white. T he low-cholesterol mayonnaise has similar viscoelastic properties when compared to commercial mayonnaise.