The effect of hydroxy propyl methyl cellulose on emulsion stability and sensory properties of virgin coconut oil mayonnaise
D.F. Ayu,
H.A. Fajri,
F.H. Hamzah
et al.
Abstract:Mayonnaise is a semi-solid emulsion made by mixing ingredients such as vegetable oil, egg yolks, and other food ingredients with or without adding food additives, such as stabilizers. This research aimed to study the effect of hydroxypropyl methylcellulose (HPMC) on the emulsion stability and sensory properties of mayonnaise made from virgin coconut oil. In this study, the treatment was the addition of HPMC, namely MV1 (0%), MV2 (2%), MV3 (3%), MV4 (4%), and MV5 (5%), into the mayonnaise formulation. The data … Show more
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