Mayonnaise Power Point

March 18, 2018 | Author: Ars Sara | Category: Fat, Mayonnaise, Cooking Oil, Nutrition, Fatty Acid


Comments



Description

Mayonnaise Siti Sara Binti Md Dahan 2009421494 FST 603 . • Defined by the FDA as the emulsified semisolid food (oil in water emulsion) prepared from vegetable oil(s) (highly stable). soyabean. • Involved hydrogenation and winterization process. • Rapeseed. maize and sunflower oils can be used in commercial mayonnaise. • Should contain up to 80 percent fat. • Mayonnaise is different from salad dressing (doesn't contain egg yolks and sweeter than mayonaise). acidifying ingredients. egg-yolk containing ingredients. and spices.Introduction • Generally said to have been derived from the French word manier. . Composition Typical formulation for mayonnaise (weight%) • Egg yolk 6% • Water 12% • Acetic acid 0.25 % • Oil 80% (soy bean oil) .20 % • Sugar 1.55% • Salt 0. 8g 43.Fatty acids composition Content Total fat Saturated Monounsaturated Polyunsaturated Omega3 fatty acid Omega 6 fatty acid value 186g 25.1g 109g 11878ug 96956ug . 6% Palmitic (C16) 0.3% Behenic (C22) 0.7% Linoleic (C18:2) 7.6% (C18:3) Unsaturated fatty acids composition: .0% Stearic (C18) 0.1% Margaric (C17) 4.Composition of Regular Mayonnaise (Soybean oil) Saturated fatty acid composition: • • • • • • • • • • 0.3% Arachidic (C20 0.1% Palmitoleic (C16:1) 23.1% Myristic (C14) 10.2% Oleic (C18:1) 53. Characteristic Specification Odour and flavour Appearance Droplet size (oil) Texture Colour Bland Clear and Bright 2.64 micrometer Very thick and viscous White or yellowish-white .Physical Properties • Solid at room temperature. 8 .6 .91 3.5 0. Characteristic Density Peroxide value m Eq/kg Specific gravity PH Specification 910 kg/cm3 0.Chemical properties • It does not have specific melting point and smoke point because it depends on the type of veg.4.oil use. Fat calories: 66 kcal Nutritional value Total fat Saturated fat Trans fat Cholesterol Sodium Total carbohydrate Dietary fiber Sugar Protein Vitamin E Amount 6g 838mg 25mg 3mg 76mg 1g 32mg 527mg 154mg 856ug .Nutritional Properties One tbsp (13gm) contains: Total calories : 57 kcal. arthritis and colon inflammation.Nutritional Value • Mayonnaise contains Vitamin E. such as mayonnaise. • And some mayonnaise is made with omega-3 fatty acids.) • A study published by The New England Journal of Medicine also found a significant reduction in risk of heart disease among women who ate the most Vitamin E-rich foods. which may protect postmenopausal women against strokes ( American Journal of Clinical Nutrition. • Mayonnaise is naturally free of trans fats and is made with heart-healthy oils. . which have been shown to reduce sudden death from heart attacks • It have also been linked to the positive treatment of depression. • This are credited to the unsaponifiable components and not entirely to the free fatty acid composition. has cholesterol-lowering effects. • Rice bran oil (RBO).1% • C20:0 – Arachidic 0.0 % • C18:0 – Stearic 1. accounting for >40% of all deaths in USA.Do you know?? • About 1/4 of American consumers have some forms of cardiovascular disease. the cholesterol-lowering effects of RBO and could be used to replace SBO in mayonnaise preparation.9% • C18:1 – Oleic 42.2% . a healthy lipid source. 1996) • C16:0 – Palmitic 15. Free Fatty Acid Content of Rice Bran Oil(%) (Orthoefer.1% • C18:3 – Linolenic 1.5% • C18:2 – Linoleic 39.5% • C22:0 – Behenic 0. edited by Wolf Hamm and Richard J.self. August 2006 Websites:  http://nutritiondata.com/facts/fats-and-oils . Louisiana State University. Stiq E.Friberg. Hamilton.S. Chemical Engineering. Joblom Journal:  Quality characterization of cholesterol free mayonnaise type spread containing rice bran oil. By: Karen Melissa Garcia.B.  Food emulsion. Johan S.References Book:  Edible Oil Prosessing. 4th editon. .Thank you The end….  ¾   ¯ @fnf  f  f€  –f 9 ° If¯° ¯° – ¯– ¯– ¯– ¯– – ¯– ¯– ¯– – . :97943.:0 W .'.f°°f¾ n°f°¾If¯° n¯f½ n ½¾¯ °½f¾f¯ °f–f°¾¾ ¾%¯ nf° °f€. f°°f¾ ¾°ff€ €f°¾ €f¾f° ¾¯f   f  f¾ W ° ¾¯ ¯f°°f¾ ¾¯f ¯ –f €f fn ¾ nf  °¾° n ¾ ° f €¯ fffn¾ W f f¾ °°  ½¾  f¯ °€ ½ ¾¾° f¾f° n°°€f¯¯f°  . n° f¾€° f¾–°€nf° n°°¾€  f ¾ f¾ f¯°–¯ °f  ¯¾ If¯° n€ ¾ ¾nf¾¯f°°f¾  W .°nf-° % W ¾ ½ ¾  @ - °–f° °f€ . 44:34 W  $€¯ nf°n°¾¯ ¾f ¾¯ €¯¾€nf f¾nf ¾ f¾ fnn°°–€  €f f¾°D W n  f°% % f f½ ¾n f¾n ¾   °– €€ n¾  n ¾   °– €€ n¾€ f° n  ¾   ½fn  °¯f°°f¾ ½ ½ff° W @¾f n   °¾f½°€f  n¯½° °¾f° ° °   € €ffn n¯½¾°  fn . ° °€n  f°% %% €  % W .   9f¯n   W .    fn   W .    n  W .   ° n   W .   ° °n   W .   fn n   W .    °n   . 907.7.80 9508570.#010703.337.9.90 &3.330073 4:8.3.94341..22 .$9.34  ..7.3/ #..0789 ::89  0-8908  ½ $$°° ff ¾ € n¯$€fn¾$€f¾ f° ¾ .433.3 $ 4-42 4:73./.408907417002.0-7.7/  ..2943  44/ 02:843 9 0/943 $96  7-07 4...  ":.  $ 02.439.08 44  /-0  !7480883 0/90/ - 41 .703088. 34: %003/ .%.
Copyright © 2022 DOKUMEN.SITE Inc.