INNOVATIVE DEVELOPMENT OF MAYONNAISES USING EGG PRODUCTS AS THE MAIN EMULSIFIER
Abstract
Abstract. The article describes the technological aspects of the use of various types of egg products in the technology of mayonnaise production. The objects of the study used modern ingredients: egg powder, dry egg yolk, enzymatically hydrolyzed dry egg yolk, pasteurized salted liquid yolk, melange, frozen yolks. The chemical composition of various egg products was studied: the content of protein, fats, phospholipids and dry matter. It was determined that the largest amount of fats – 52.2 % and phospholipids – 16.2 % is contained in dry egg yolk, which determines its better emulsifying properties. The use of dry egg yolk treated with phospholipase is innovative, since this type of treatment allows to ensure the necessary stability of the emulsion, the viscosity of the finished product, and also gives a homogeneous creamy structure. At the same time, a smaller amount of egg products is introduced without losing the necessary organoleptic properties of traditional mayonnaise. Based on the data obtained, the optimal dosages of egg products were calculated, sufficient to ensure high quality mayonnaise, which is 1.2 % for dry egg yolk. The study of organoleptic and physicochemical quality indicators of the developed mayonnaise showed that the introduction of egg products in the calculated optimal quantities improves the quality indicators of mayonnaise products. The emulsion stability of the sample is 99.0 %, acidity 0.7 %, peroxide value 2.0 mmol O/kg, which meets the requirements of regulatory documentation and allows you to obtain a high-quality product that is stable during storage.
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