Mayonnaise

Siti Sara Binti Md Dahan 2009421494 FST 603

Introduction
Generally said to have been derived from the French word manier. Defined by the FDA as the emulsified semisolid food (oil in water emulsion) prepared from vegetable oil(s) (highly stable), acidifying ingredients, egg-yolk containing ingredients, and spices. Should contain up to 80 percent fat. Mayonnaise is different from salad dressing (doesn't contain egg yolks and sweeter than mayonaise). Rapeseed, soyabean, maize and sunflower oils can be used in commercial mayonnaise. Involved hydrogenation and winterization process.

Composition
Typical formulation for mayonnaise (weight%) Egg yolk 6% Water 12% Acetic acid 0.20 % Sugar 1.55% Salt 0.25 % Oil 80% (soy bean oil)

Fatty acids composition

Content Total fat Saturated Monounsaturated Polyunsaturated Omega3 fatty acid Omega 6 fatty acid value 186g 25.8g 43.1g 109g 11878ug 96956ug

Composition of Regular Mayonnaise (Soybean oil)

Saturated fatty acid composition:

0.1% Myristic (C14) 10.6% Palmitic (C16) 0.1% Margaric (C17) 4.0% Stearic (C18) 0.3% Arachidic (C20 0.3% Behenic (C22)
0.1% Palmitoleic (C16:1) 23.2% Oleic (C18:1) 53.7% Linoleic (C18:2) 7.6% (C18:3)

Unsaturated fatty acids composition:

Physical Properties
Solid at room temperature.
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

Chemical properties
It does not have specific melting point and smoke point because it depends on the type of veg.oil use.

Characteristic
Density Peroxide value m Eq/kg Specific gravity PH

Specification
910 kg/cm3 0.5 0.91 3.8 - 4.6

Nutritional Properties
One tbsp (13gm) contains:
Total calories : 57 kcal, 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 Value
Mayonnaise contains Vitamin E, which may protect postmenopausal women against strokes ( American Journal of Clinical Nutrition.) 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, such as mayonnaise. Mayonnaise is naturally free of trans fats and is made with heart-healthy oils. And some mayonnaise is made with omega-3 fatty acids, which have been shown to reduce sudden death from heart attacks It have also been linked to the positive treatment of depression, arthritis and colon inflammation.

Do you know??
About 1/4 of American consumers have some forms of cardiovascular disease, accounting for >40% of all deaths in USA. Rice bran oil (RBO), a healthy lipid source, has cholesterol-lowering effects, the cholesterol-lowering effects of RBO and could be used to replace SBO in mayonnaise preparation. This are credited to the unsaponifiable components and not entirely to the free fatty acid composition. Free Fatty Acid Content of Rice Bran Oil(%) (Orthoefer, 1996) C16:0 Palmitic 15.0 % C18:0 Stearic 1.9% C18:1 Oleic 42.5% C18:2 Linoleic 39.1% C18:3 Linolenic 1.1% C20:0 Arachidic 0.5% C22:0 Behenic 0.2%

References
Book: Edible Oil Prosessing, edited by Wolf Hamm and Richard J. Hamilton. Food emulsion, 4th editon, Stiq E.Friberg, Johan S. Joblom Journal: Quality characterization of cholesterol free mayonnaise type spread containing rice bran oil. By: Karen Melissa Garcia,B.S. Chemical Engineering, Louisiana State University, August 2006 Websites:

http://nutritiondata.self.com/facts/fats-and-oils

Thank you
The end.