Evaluation of Rheological Properties of Mayonnaise-like Emulsions Prepared from EPA and DHA Rich Fish Oils.

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  • Kobayashi Yukiyoshi
    Department Food Science and Technology, Tokyo University of Fisheries
  • Ogaawa Hiroo
    Department Food Science and Technology, Tokyo University of Fisheries
  • Iso Naomiti
    Department Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • ＥＰＡおよびＤＨＡを多く含む魚油で調製したマヨネーズ様乳化物の物性評価
  • EPA オヨビ DHA オ オオク フクム ギョユ デ チョウセイシタ マヨネ

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In order to consume fish oil much easier, rheological properties of mayonnaise-like emulsions made from EPA and DHA-rich fish oils have been compared with that made from vegetable salad oils. There were no differences in particle size distribution of oil droplets, viscosity and dynamic viscoelasticity between fish oil emulsions and mayonnaise. Under shear stress, fish oil emulsions show high thixotropy, and particle size of fish oil emulsions increases. It must be emphasized that fish oil emulsions must carefully be handled and transported after their preparation, accordingly.

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