Effects of Alginate on Rheological Properties of Mayonnaise

Abstract:

The aim of this manuscript was to improve the qualitiy of mayonnaise through supplement of alginate,for this,the effect of alginate content on the rheological of mayonnaise were analysis.All mayonnaises prepared in this study exhibited shear thinning behavior,thixotropy and following the Herschel–Bulkley model.The viscosity(within 4~25℃) followed an Arrhenius temperature dependence and and the activation energy was determined,the addition of alginate also affected apparent viscosity of mayonnaise.Viscoelastic properties of mayonnaise samples were characterized using dynamic oscillatory shear test and it was observed that mayonnaises exhibited weak gel-like properties by small strain oscillatory measurements.According to those results,the addition of 2.0% alginate significantly increased the rheological stability of mayonnaise.