POSSIBILITY OF USING TRAGACANTH GUM AND WHEY POWDER AS AN EGG SUBSTITUTE IN MAYONNAISE

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AMIRI AGHDAEI S.S.; KHOMEIRI M.; AALAMI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2016 | Volume:12 | Issue:1 Page(s): 49-60

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Title

POSSIBILITY OF USING TRAGACANTH GUM AND WHEY POWDER AS AN EGG SUBSTITUTE IN MAYONNAISE

Author(s)

AMIRI AGHDAEI S.S. | KHOMEIRI M. | AALAMI M. | Issue Writer Certificate

Keywords

MAYONNAISEQ2

TRAGACANTH GUMQ2

OPTIMIZATIONQ1

WHEY POWDERQ2

Abstract

Introduction: MAYONNAISE is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the MAYONNAISE. Nevertheless, one main problem with egg yolk is its high cholesterol content; therefore different attempts have been carried out to develop low cholesterol sauces with similar characteristics to the real MAYONNAISE. …

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APA: Copy

AMIRI AGHDAEI, S.S., KHOMEIRI, M., & AALAMI, M.. (2016). POSSIBILITY OF USING TRAGACANTH GUM AND WHEY POWDER AS AN EGG SUBSTITUTE IN MAYONNAISE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 49-60. SID. https://sid.ir/paper/143639/en

Vancouver: Copy

AMIRI AGHDAEI S.S., KHOMEIRI M., AALAMI M.. POSSIBILITY OF USING TRAGACANTH GUM AND WHEY POWDER AS AN EGG SUBSTITUTE IN MAYONNAISE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):49-60. Available from: https://sid.ir/paper/143639/en

IEEE: Copy

S.S. AMIRI AGHDAEI, M. KHOMEIRI, and M. AALAMI, “POSSIBILITY OF USING TRAGACANTH GUM AND WHEY POWDER AS AN EGG SUBSTITUTE IN MAYONNAISE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 49–60, 2016, [Online]. Available: https://sid.ir/paper/143639/en

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