Basic Studies on Mayonnaise Manufacturing

Part III. Effects of sodium chloride and acetic acid on stability of mayonnaise

Abstract

Influence of salt and acetic acid on stability of mayonnaise and solubility of egg yolk was investigated.
Concentration of salt and/or acetic acid in the mayonnaise was 0%-10% as salt and 0%-4.0% as acetic acid. Stability of mayonnaise was determined as the weight of separated oil from mayonnaise by controled vibration. When the mayonnaise included salt or acetic acid respectively, the amounts of separated oil from the mayonnaise was very small. But, when the mayonnaise included both salt and acetic acid and the pH of the mayonnaise was lower than 4.0, amounts of the separated oil was very large.
Turbidity of egg solution was shown as absorbancy at 660nm under pH 6.0-3.5 and ionic strength 0.1-2.0. Weight of precipitation from yolk solution by centrifuge (12, 000×G, 30min) was shown as percentage of dry solid of the precipitation against total dry solid of yolk solution under pH 6.0-3.5 and ionic Strength 0.1-2.0.
The results were as follows:
(1) When the ionic strength of yolk solution was changed from 0.1 to 2.0, the maximum point of turbidity amd maximum weiget of precipitation were changed from high pH zone to low pH zone.
(2) When the ionic strength was low (0.1) and pH of yolk solution was high (6.0), the turbidity, weight of precipitation and stability of the mayonnaise were large or high. When the ionic strength was high (2.0) and the pH was low (particulary lower than pH 4.0), the turbidity, weight of precipitation were high or large, and the stability of the mayonnaise was very low.