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Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol

Departamento de Ingeniería Química, Universidad de Sevilla, P. García González, s/n, 41012 Sevilla, Spain

P. Partal

Departamento de Ingeniería Química, Universidad de Huelva, Escuela Politécnica Superior, Ctra. de Palos de la Frontera s/n, 21819 Huelva, Spain

C. Gallegos

Departamento de Ingeniería Química, Universidad de Huelva, Escuela Politécnica Superior, Ctra. de Palos de la Frontera s/n, 21819 Huelva, Spain

Five different mayonnaise products were prepared with constant composition except for the type of egg product used. The linear viscoelastic functions were superposed using a time-temperature su perposition method and the shift-factor showed an Arrhenius-like temperature dependence. The ther mal susceptibility was found to be higher for processed-egg-containing mayonnaise and when egg yolk was used instead of whole egg as the emulsifier. Transient flow curves always showed a stress overshoot, but a stress undershoot was found for whole-egg-containing emulsions at high shear rates. Processed yolk gave rise to higher storage modulus values than did native yolk. This effect lost sig nificance when yolk was diluted by native egg white. Mayonnaise made from egg yolk was always more viscous and did not show a stress undershoot in transient flow. The non-linear relaxation modulus was factorized as the product of the linear relaxation modulus and the damping function. Hence, the Wagner model was able to predict the transient flow of these emulsions fairly well. However, this model failed at low shear rates. This fact may be explained on the basis of wall-slip phenomena.

Key Words: mayonnaise,viscoelasticity • viscosity • cholesterol removal • emulsifier

Food Science and Technology International, Vol. 6, No. 2, 165-172 (2000)
DOI: 10.1177/108201320000600212


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