マヨネーズの粘度，安定性，並びに分散粒子径に及ぼす乳化調製法の影響
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- 押田 一夫
- キューピー株式会社基礎研究所
書誌事項
- タイトル別名
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- Basic Studies on Mayonnaise Manufacturing
説明
It was impossible to make a mayonnaise with a colloid mill at 90V/V% of oil concentration. At 85V/V% of oil concentration the stability of the colloid mill mayonnaise was lower than that of the vacuum mixer mayonnaise. But, at or below 75V/V% of oil concentration the stability of colloid mill mayonnaise was high. The mean globule diametar of every mayonnaise prepared by the colloid mill were extremely small (2-3μm) and nearly monodisperse system. Therefore it seems, probably, impossible to make stable mayonnaise by the colloid mill at or above 85V/V% of oil concentration.<BR>The vacuum mixer mayonnaise with mean globule diameter of 20-30μm and large standard deviation had a superior stability at 85V/V% of oil concentration.<BR>It was presumed that since mechanical strength of thin film of water phase enveloping oil dispersion globules was reduced as concentration of salt and acetic acid became higher, stability of the mayonnaise lowered.<BR>Referring to freeze oil separation it was observed that salt reduced oil separation and acetic acid accelerated it. Furthermore it was recognized that the colloid mill mayonnaise with smaller globule diameter and high viscosity was more stable against freeze oil separation.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 25 (2), 66-72, 1978
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383077888
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- NII論文ID
- 130003966871
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
