1976 Volume 23 Issue 6 Pages 250-256
The influences of salt and acetic acid on emulsifying capacity(E. C.)and mayonnaise stability (M. S.)of low density fraction(LDF)and high density fraction(HDF)of hen's egg yolk were investigated.
Mayonnaise using these two fractions as emulsifier was prepared under salt(conc. 0-10%)and acetic acid(conc. 0-4%)in water phase.
Furthermore, the relationship between solubilities of LDF and HDF in sodium acetate-acetic acid buffer(pH about 3.3-6.0, I=0.1-2.0)and E. C. or M. S. of them was investigated.
(1) The effect of salt on E. C. and M. S. of LDF and HDF was week, but that of acetic acid on them was strong, so E. C. decreased as pH was lowered.
(2) The E. C. of LDF was stronger than that of HDF over the range of 3.3-6.0 and salt (conc. 0-10%). At high salt(conc. above 7.5%)and high acetic acid(conc. above 3%)in water phase, mayonnaise using HDF became so viscous that homogenous emulsion was not obtained. The M. S. of HDF was higher than that of LDF and the decrease of M. S. of HDF was very little during storage at 25°C for 4 weeks.<Br>(3) There was no evident relationship between the solubilities of LDF and HDF and E. C. or M. S..
Considering these observations, it seems likely that both LDF and HDF have the emulsifying and mayonnaise stabilizing powers, but emulsifying power of LDF is stronger than that of HDF and mayonnaise stabilizing power of HDF is stronger than that of LDF.
Therfore, it may be presumed that these results are due to the differences in properties of their membranes as well as the differences in viscosity of mayonnaise.
