Abstract
The influence of the homogenizing time on the physical properties of mayonnaise (oil content 76 v/v%) was studied. The color, texture and rheological parameters, and globule size distribution were determined.
By making the homogenizing time longer as 2, 5, 10 and 20 min, the lightness of color increased and the saturation decreased, while the texture parameters, apparent viscosity and yield stress increased. It was proved that the rheological properties of each mayonnaise were plastic flow with yield stress and were shear thinning flow, and the rigidity was determined, too. The mean globule size decreased as the homogenizing time increased.
