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Mayonnaise Research Paper

1114 Words5 Pages

Mango Seed kernel oil as an alternative oil in mayonnaise production.
1.0 Mayonnaise
Mayonnaise is one the kitchen sauce that is mainly used in cooking ingredients. Mayonnaise is categorizes as one of the emulsion’s product. The study of food emulsion is very important in food industry. There are two type of emulsion which are oil in water and water in oil. Oil in water emulsions indicate the higher contain of fat compared with water while water in oil emulsions shown the higher contain of water compared with fat. Most of the food emulsions are oil in water system. Butter is an example of water in oil emulsion while mayonnaise is an example of oil in water emulsion. Mayonnaise is relatively microbiologically stable against food spoilage due to its condition which are low in ph and high fat content. (Muhittin Tayfur, 2013). Acid elements give off the desirable flavour, decrease final ph product (Brien, 2009)

2.0 Mango
Mango (Mangifera indica Linn.), is a commercially …show more content…

However, according to the table, the proportion of unsaturated fatty acid in mango seed oil is higher than saturated fatty acids. As stated above, the stability of oil in mayonnaise production is influenced by unsaturated fatty acid. The higher oleic acid with one double presence (18:1) bond indicated that it is less receptive to the oxidation than polyunsaturated fatty acids as the rate of those oxidation reactions depend on the number of double bond. (Kittiphooom S., 2013). The linoleic fatty acids as an essential fatty acids provide health benefits for human body and it is preferred by industry when oil hydrogenation is required. Mayonnaise made with fish oil is oxidized rapidly (Hseieh& Regensteim,J.M). This is due to the increasing number of double bond which are eicosaoentanoic acid (20:5) and docosagexanoic acid

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