FLOW BEHAVIOR AND STABILITY OF LIGHT MAYONNAISE CONTAINING A MIXTURE OF EGG-YOLK AND SUCROSE STEARATE AS EMULSIFIERS

In this paper the influences of sucrose stearate concentration, fracti on of dispersed phase and processing parameters on the stability of oi l-in-water emulsions with a chemical composition similar to commercial light mayonnaise, but using a mixture of egg yolk and a sucrose stear ate, with high hydrophilic-lipophilic balance; have been studied. Emul sions have been characterized by carrying out steady flow tests and dr oplet size distribution measurements as a function of ageing. From the experimental results obtained we may conclude that the stability of t he emulsions is improved by increasing energy input and oil and sucros e stearate concentrations, using processing temperatures similar to 50 degrees C. All these factors yield higher values of steady-state visc osity. The emulsions studied show both linear viscoelastic functions a nd droplet size distribution values quantitatively similar to those re ported for other commercial mayonnaises. Moreover, a significant flocc ulation process takes place up to around six days after manufacture. N evertheless, the application of a steady shear on the samples produces marked structural destruction.