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Original scientific paper

Rheological properties of mayonnaise with a mixture of sunflower, rapeseed and corn germ oil

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Monika Pavlović ; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, Bosna i Hercegovina

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page 163-172

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Measurements of rheological properties are very important in the food industry, they are one of the basic parameters of product quality. In this paper, the influence of milk component, carbohydrates, egg yolk, rotor speed and homogenization time on the rheological properties of mayonnaise with oil mixture was investigated. Different types of vegetable oils were used during the research: sunflower oil, rapeseed oil and corn germ oil. The mechanical process of homogenization of mayonnaise was carried out in a laboratory homogenizer at 10000 rpm for 3 minutes at room temperature. Mayonnaise with a 75% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders, at 25°C. With the use of these results the rheological parameters: apparent viscosity, consistency coefficient and flow behaviour index have been calculated. Research results show that the milk component, egg yolk and types of sugar influence the rheological properties of the mayonnaise. An increase of rotor speed and the homogenisation process time alter the rheological properties of the mayonnaise.


mayonnaise, rheological properties, homogenization process, mayonnaise ingredients

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