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MayonnaiseSiti Sara Binti Md Dahan

2009421494FST 603

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Introduction

Generally said to have been derived from the French word manier. Defined by the FDA as the emulsified semisolid food

(oil in water emulsion) prepared from vegetable oil(s)(highly stable), acidifying ingredients, egg-yolkcontaining ingredients, and spices.

Should contain up to 80 percent fat . Mayonnaise is different from salad dressing ( doesn't

contain egg yolks and sweeter than mayonaise). Rapeseed, soyabean, maize and sunflower oils can be

used in commercial mayonnaise. Involved hydrogenation and winterization process.

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Composition

Typical formulation for mayonnaise (weight%) Egg yolk 6% Water 12% Acetic acid 0.20 % Sugar 1.55%

Salt 0.25 % Oil 80%

(soy bean oil)

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Composition of Regular Mayonnaise(Soybean oil)

Saturated fatty acid composition: 0.1% Myristic (C14) 10.6% Palmitic (C16) 0.1% Margaric (C17)

4.0% Stearic (C18) 0.3% Arachidic (C20 0.3% Behenic (C22)

Unsaturated fatty acids composition: 0.1% Palmitoleic (C16:1) 23.2% Oleic (C18:1) 53.7% Linoleic (C18:2) 7.6% (C18:3)

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Physical Properties

Characteristic Specification

Odour and flavour Bland

Appearance Clear and Bright

Droplet size (oil) 2.64 micrometer

Texture Very thick and viscousColour White or yellowish-white

Solid at room temperature.

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Chemical properties

Characteristic Specification

Density 910 kg/cm3

Peroxide value m Eq/kg 0.5

Specific gravity 0.91

PH 3.8 - 4.6

It does not have specific melting point and smoke pointbecause it depends on the type of veg.oil use.

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Nutritional Properties One tbsp (13gm) contains:Total calories : 57 kcal, Fat calories: 66 kcal

Nutritional value Amount

Total fat 6g

Saturated fat 838mgTrans fat 25mg

Cholesterol 3mg

Sodium 76mg

Total carbohydrate 1g

Dietary fiber 32mg

Sugar 527mg

Protein 154mg

Vitamin E 856ug

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Nutritional Value Mayonnaise contains Vitamin E , which may protect

postmenopausal women against strokes ( American Journal of Clinical Nutrition .) A study published by The New England Journal of

Medicine also found a significant reduction in risk of heart disease among women who ate the mostVitamin E-rich foods , such as mayonnaise.

Mayonnaise is naturally free of trans fats and is madewith heart-healthy oils.

And some mayonnaise is made with omega-3 fatty

acids , which have been shown to reduce sudden deathfrom heart attacks It have also been linked to the positive treatment of

depression, arthritis and colon inflammation.

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ReferencesBook:

Edible Oil Prosessing, edited by Wolf Hamm and RichardJ. Hamilton.

Food emulsion, 4th editon, Stiq E.Friberg, Johan S. Joblom

Journal:

Quality characterization of cholesterol free mayonnaisetype spread containing rice bran oil.By: Karen Melissa Garcia,B.S. Chemical Engineering, Louisiana StateUniversity, August 2006Websites:

http://nutritiondata.self.com/facts/fats-and-oils

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Thank you

The end.