Cheese powders as emulsifier in mayonnaise

Research output: Contribution to journal › Journal article › Research › peer-review

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Cheese powders as emulsifier in mayonnaise. / da Silva, Denise Felix; Bettera, Luca; Ipsen, Richard; Hougaard, Anni Bygvraa.

In: LWT, Vol. 151, 112188, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

da Silva, DF, Bettera, L, Ipsen, R & Hougaard, AB 2021, 'Cheese powders as emulsifier in mayonnaise', LWT, vol. 151, 112188. https://doi.org/10.1016/j.lwt.2021.112188

APA

da Silva, D. F., Bettera, L., Ipsen, R., & Hougaard, A. B. (2021). Cheese powders as emulsifier in mayonnaise. LWT, 151, [112188]. https://doi.org/10.1016/j.lwt.2021.112188

Vancouver

da Silva DF, Bettera L, Ipsen R, Hougaard AB. Cheese powders as emulsifier in mayonnaise. LWT. 2021;151. 112188. https://doi.org/10.1016/j.lwt.2021.112188

Author

da Silva, Denise Felix ; Bettera, Luca ; Ipsen, Richard ; Hougaard, Anni Bygvraa. / Cheese powders as emulsifier in mayonnaise. In: LWT. 2021 ; Vol. 151.

Bibtex

@article{822b3116abcd43c5b23f519f7486bd5f,
title = "Cheese powders as emulsifier in mayonnaise",
abstract = "Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives. The emulsification properties of cheese powder in mayonnaise were studied in comparison with egg yolk powder. Four percent of cheese powders were added during mayonnaise production and the resultant rheological properties, stability, and microstructure were evaluated. The cheese powders were based either on Cheddar or Camembert and powders from the latter were made with and without use of emulsifying salt. Use of cheese powder enabled development of a gel-like structure in the mayonnaise. Mayonnaise made using Cheddar cheese powder showed the highest degree of similarity to egg yolk powder in terms of rheological properties and exhibited a high consistency index (a K-value of 33.6 Pa sn) and higher stiffness (G'~2.2 kPa). On the other hand, samples with Camembert cheese powder showed decreased consistency index (a K-value of 4.1–7.3 Pa sn) and lower G'~1 kPa even if emulsifying salts were added (G'~1.6 kPa). All cheese powders ensured good fat emulsification but were less able to bind water.",
keywords = "Egg yolk, Emulsion, Microstructure, Stability",
author = "{da Silva}, {Denise Felix} and Luca Bettera and Richard Ipsen and Hougaard, {Anni Bygvraa}",
note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
doi = "10.1016/j.lwt.2021.112188",
language = "English",
volume = "151",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Cheese powders as emulsifier in mayonnaise

AU - da Silva, Denise Felix

AU - Bettera, Luca

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvraa

N1 - Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021

Y1 - 2021

N2 - Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives. The emulsification properties of cheese powder in mayonnaise were studied in comparison with egg yolk powder. Four percent of cheese powders were added during mayonnaise production and the resultant rheological properties, stability, and microstructure were evaluated. The cheese powders were based either on Cheddar or Camembert and powders from the latter were made with and without use of emulsifying salt. Use of cheese powder enabled development of a gel-like structure in the mayonnaise. Mayonnaise made using Cheddar cheese powder showed the highest degree of similarity to egg yolk powder in terms of rheological properties and exhibited a high consistency index (a K-value of 33.6 Pa sn) and higher stiffness (G'~2.2 kPa). On the other hand, samples with Camembert cheese powder showed decreased consistency index (a K-value of 4.1–7.3 Pa sn) and lower G'~1 kPa even if emulsifying salts were added (G'~1.6 kPa). All cheese powders ensured good fat emulsification but were less able to bind water.

AB - Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives. The emulsification properties of cheese powder in mayonnaise were studied in comparison with egg yolk powder. Four percent of cheese powders were added during mayonnaise production and the resultant rheological properties, stability, and microstructure were evaluated. The cheese powders were based either on Cheddar or Camembert and powders from the latter were made with and without use of emulsifying salt. Use of cheese powder enabled development of a gel-like structure in the mayonnaise. Mayonnaise made using Cheddar cheese powder showed the highest degree of similarity to egg yolk powder in terms of rheological properties and exhibited a high consistency index (a K-value of 33.6 Pa sn) and higher stiffness (G'~2.2 kPa). On the other hand, samples with Camembert cheese powder showed decreased consistency index (a K-value of 4.1–7.3 Pa sn) and lower G'~1 kPa even if emulsifying salts were added (G'~1.6 kPa). All cheese powders ensured good fat emulsification but were less able to bind water.

KW - Egg yolk

KW - Emulsion

KW - Microstructure

KW - Stability

U2 - 10.1016/j.lwt.2021.112188

DO - 10.1016/j.lwt.2021.112188

M3 - Journal article

AN - SCOPUS:85111324140

VL - 151

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 112188

ER -

ID: 275939034