An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure

Abstract

A novel accelerated method to assess the dispersion instability of oil-in-water (O/W) emulsions with a high oil content such as mayonnaise and mayonnaise-like semisolid dressing was developed. The method focuses on oilwater separation of the emulsions due to the increase in the ionic strength of the aqueous phase by evaporating the water under vacuum. The oil, separated from the emulsion, was absorbed with a filter paper. The oil penetration length increased in proportion to the square root of time after a certain time delay, while pure oil was absorbed with the filter paper with no delay. The time delay was defined as the destabilization time when the oil-water separation started to occur. A longer destabilization time represented higher dispersion stability. The destabilization time was longer for the mayonnaise-like semisolid dressing containing a thickener, and was shorter for the mayonnaise stored for a longer duration. It is suggested that the effect of the composition of the aqueous phase on instability can be examined by the method.

Effects of Sodium Chloride and Acetic Acid Concentrations on Dispersion Stability of Mayonnaise

“…Commonly used vinegar has an acetic acid concentration of approximately 5 . The sodium chloride concentration of the mayonnaise, which was commercially available in Japan and used in our previous study 6 , was estimated to be approxi- The destabilization time for commercially available mayonnaise was about 35 min, shorter than that of mayonnaise-A5S5 and longer than that of mayonnaise-A5S8. Therefore, the results of this study are consistent when applied to the commercially available mayonnaise.…”

“…The dispersion stability of mayonnaises having different aqueous-phase compositions was assessed using the method briefly described below, in which the time when mayonnaise began to separate into oil and water was evaluated by penetration length of oil absorbed by a strip filter paper 6 .…”

“…persion stability of mayonnaise or mayonnaise-like dressing in one day 6 . The basic principle of the method is as follows: when mayonnaise is subjected to reduced pressure at room temperature, water in the mayonnaise evaporates to increase the ionic strength of the aqueous phase.…”

“…Key words: dried egg yolk, dispersion stability, ionic strength, mayonnaise, pH destabilization times, i.e., different dispersion stability 6 . Since the major difference between mayonnaise and mayonnaise-like dressing is the composition of the aqueous phase, characteristics of the aqueous phases can be assessed through this method.…”