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¯ °ff°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¯ ¯¾nf 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 .703 088. 34: %003/ .%.