Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.

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l%e effect of frozen storage time on apparent viscosity of yolk, emulsification capacity, andfinctionality of salted egg yolk in mayonnaise was studied.Apparent viscosity of yolk increased considerably afser only 24 h of frozen stage. Apparent viscosity of yolk stored 30 days was approximately three times greater than that stored 24 h. Yolk stored 90 days had the highest apparent viscosity.Storage of yolk for even 24 h resulted in a reduction in emulsification capacity. Yolk stored 30 days had the lowest emulsification capacity at 5.92. Yolk stored 60 days had an emulsification capacity of 6.10, and that stored 90 days had an emulsification capacity of 6-06.Mayonnaise made from yolk stored 60 days had the highest apparent viscosity and the lowest spread. There was no significant (P ) 0.05) difference in apparent viscosity and spread of mayonnaise made from yolk stored 0, 30, or 90 days.Mayonnaise made from yolk stored 24 h had a mean stability of 22 days. Subsequent frozen storage of yolk for 30, 60, and 90 days produced mayonnaise with mean stabilities of 21, 20, and 21 days, respectively.

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The apparent viscosity, emulsijication capacity, and functionality in mayonnaise of plain, free-flow, and low viscosity yolk solids were studied. Liquid yolk was used for comparison.All three types of yolk solids had considerably higher apparent viscosities than liquid yolk and there was a signJicant (P > 0.05) difference in apparent viscosity between each yolk solids sample. Free-flow yolk solids had the highest apparent viscosity, followed by plain yolk solids and low viscosity yolk solids. There was no signijicant (P > 0.05) difference in emulsijication capacity between plain and free-flow yolk solids. Low viscosity yolk solids had a signijkantly (P > 0.05) lower emulsification capacity. There was a significant (P > 0.05) difference in apparent viscosity mayonnaise made from each yolk solidr sample. Mayonnaise made from liquid yolk had the highest apparent viscosity. Of the mayonnaise samples made from yolk solidr, that made from low viscosity yolk solids had an apparent viscosity of 38,250 c.P.s., followed by plain yolk solids mayonnaise at 29,500c.p.s. andfree flow yolk solids mayonnaise at 23,000 C.P.S. Although mayonnaise made from liquid yolk had a slightly higher spread, there was no signijicant (P > 0.05) d$ ference in spread among the mayonnaise samples made from the three types of yolk solids. Mayonnaise made from free jlow yolk solids had the highest stability at 12 days. Mayonnaise samples made from plain and from low viscosity yolk solids had stabilities of 10 days.