Water Activity and Chemical Composition of Mayonnaises
The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature a...
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| Autores principales: | , , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v54_n6_p1658_CHIRIFE |
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| Sumario: | The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature and concentration of soluble compounds in the water phase (e.g., NaCl, sugars, acetic acid). Experiments performed with mayonnaise and related oil/water emulsions demonstrated that emulsification did not contribute significantly to lowering of aw. Copyright © 1989, Wiley Blackwell. All rights reserved |
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