Abstract
The effect of different kinds of seasoning on the emulsifying properties of a simulated mayonnaise oil/water emulsion prepared with diacylglycerol (DAG) was compared with that prepared with triacylglycerol (TAG). Sodium chloride (salt), mustard, pepper and sucrose were used as seasonings at respective concentrations of 3.3%, 3.3%, 1.7% and 3.3% in the aqueous phase. The addition of salt greatly increased the viscosity of the emulsions prepared with both DAG and TAG, while the other seasonings had no effect. The effect of salt alone on the viscosity and size distribution of oil globules in the emulsions was also examined by adding salt in the range of 0-12%. The viscosity of those emulsions prepared with DAG was markedly increased with a 1-2% concentration of salt, while no emulsion was formed when the salt concentration was 4% or more. However, the addition of salt at a concentration of 1% greatly decreased the median diameter of the oil globules in the emulsions prepared with either DAG or TAG, although any higher salt concentration had no further effect. The viscosity of the emulsions prepared with TAG proportionally increased with increasing salt concentration.
