Mayonnaise
Mayonnaise is a sauce formed as an emulsion of oil dispersed in an aqueous phase. Conventional formulations combine vegetable oil with egg yolk and an acidic ingredient such as vinegar, with seasonings added for flavour. The dispersed oil droplets and their interactions contribute to the sauce's thickness and creamy texture.[1]
Emulsion structure
Oil and water ordinarily separate. An emulsifier helps keep small droplets dispersed, so that the mixture remains an emulsion rather than forming distinct layers. It does not make the oil dissolve in water. Egg yolk can stabilise an oil-in-water emulsion by surrounding droplets and limiting their tendency to merge.[2]
In mayonnaise, egg-yolk phospholipids and proteins contribute to this stabilisation. Mixing breaks the oil into droplets within the aqueous phase. Both batch mixing and continuous manufacturing processes are used; control of droplet formation is important to the final texture.[1]
Formulation and quality
Oil influences mouthfeel, appearance and flow as well as flavour. Reducing its proportion changes the arrangement and interactions of droplets and can make the sauce less viscous. Reduced-fat formulations may use thickening agents or other ingredients to approximate the texture of conventional mayonnaise. Replacing egg likewise requires consideration of its emulsifying function, rather than only its contribution to flavour.[1]
References
- ↑ 1.0 1.1 1.2 Mina Mirzanajafi-Zanjani, Mohammad Yousefi and Ali Ehsani (2019). Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Science & Nutrition.
- ↑ Royal Society of Chemistry. Making an oil-water emulsion. RSC Education.
Attribution
Adapted with reference to English Wikipedia, revision 1380522957 (contributors and history), under CC BY-SA 4.0. The prose has been rewritten and checked against the cited sources; changes have been made.