Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil
The properties and changes of an o/w emulsion(mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0015/pjfns-2016-0015.xml?format=INT |
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| Summary: | The properties and changes of an o/w emulsion(mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base for the study. The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallisation temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage. |
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| ISSN: | 2083-6007 |