Abstract
Simulated-mayonnaise o/w emulsions prepared with diacylglycerol (DAG) were compared with triacylglycerol (TAG) emulsions in order to clarify the emulsifying properties of DAG. The fatty acid composition, surface tension, viscosity, color and other properties of DAG were similar to those of TAG. Emulsions having an oil-volume fraction of 0.65-0.80 were prepared with oil, egg yolk and 3.5% (v/v) acetic acid. The emulsions prepared with DAG showed a higher yield value, higher consistency index and lower flow behavior index than those prepared with TAG. The median diameter of the oil globules in the emulsions prepared with DAG were smaller than those in the emulsions prepared with TAG. It was also found that the interface area of each emulsion prepared with DAG corresponded to a higher viscosity than that for the emulsions prepared with TAG. It was concluded from these results that the emulsifying properties of DAG in a concentrated o/w emulsion system were superior to those of TAG.
