![]() The mayonnaise made with the LDL-based products and DC-Gran had a high heat stability (greater than 90%) and small oil droplet sizes of 4.59 and 5.02 μm. The removal of 55% calcium (of the total ion) increased the solubility of de-calcium granules (DC-Gran) under acidic conditions of pH 4.0, 42.9% compared to 4.2% of the untreated Gran. Particularly, a novel modification was performed to remove the divalent ions, i.e., calcium, in the granular fraction that forms phosphocalcic bridges that hold the HDL particles together, and are responsible for the low solubility and functionality. This study aimed to evaluate the function of fractionated yolk as co-products of obtaining IgY, the plasma fraction which is rich in low-density lipoprotein (LDL) and granules consisting of mainly high-density lipoprotein (HDL), in preparation of mayonnaise. ![]() ![]() Egg yolk is a good emulsifier used in many food applications and is required for mayonnaise. ![]()
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