Stability Test of mayonnaise

Abstract

Mayonnaise sauce is required the emnulsion stability, paticularly the prevention of separation of oils for transportion from manufacturer to retailer. Several methods were compared for evaluation of stability of mayonnaise against transport vibration.
The results indicated that vertical vibration (amplitude 15mm, 500c.p.m., 60min.)and followed centrifugation (140G, 30min.) using polyethylene bottle could be adopted as index of the stability of mayonnainse.