Basic Studies on Mayonnaise Manufacturing

Part II. Effects of sodium chloride and acetic acid on emulsifying capacity of egg yolk

Abstract

Emulsifying capacity of egg yolk was determined by the following method:
1. First, 20g of fresh egg yolk and 24ml of salt-acetic acid solution were put in the 3 quart bowl of Hobert Mixer Model C-100-T. The contents in the bowl were mixed by the wire "D" whip continuously, and refined soybean oil was added in the bowl until the emulsion was formed and collapsed.
2. The visual end point was adopted the changing point from "Oil in Water" to "Water in Oil" at the time of the emulsion was collapsed. Emulsifying capacity of egg yolk was showd as weight of added soybean oil at the end point under various concentration of salt and acetic acid in continuous water phase.
The result were:
1. If the concentration of salt and acetic acid in continuous water phase was more than 10% as sodium chloride and 4% as acetic acid, yolk in the bowl was gelled and the emulsion became ununiform and unstable one.
2. When their concentration was less than 10% as sodium chloride and 4% as acetic acid respectively, smooth emulsion was formed, but the result was showed that the lower concentration, the higher emulsifying capacity became.
3. And, if the continuous water phase was included salt and acetic acid in the same time, the emulsifying capacity of egg yolk was downed by multiplication effect of salt and acetic acid.