Abstract
O/W type emulsions were prepared with 2 different commercial edible oils using a lipid (containing DG or TG) and egg yolk as an emulsifier to study the effects on the emulsifying and oxidative stability of a mayonnaise-like emulsion. The median diameters of the oil particles in the emulsion prepared with DG oil were greater than those prepared with the TG oil using a hand-held mixer. The emulsifying stability of the DG oil's emulsion was lower than the TG oil's one, but the oxidative stability based on the COV and POV were not different between the two oils after cold storage for 30 days. Three different mayonnaise-like emulsions were prepared with either the DG oil or TG oil using a blender. The oil particle size was smaller in both oils compared to those using the hand-held mixer, and the emulsifying and oxidative stability were higher than those of the hand-held mixer after the 30-days cold storage. The sensory evaluation using the TG oil tended to be higher than those of the DG oil except for the sour taste.
