Effect of Egg White Addition on Setback Viscosity of Mayonnaise

Food emulsions are inherently unstable, and over time will separate into the respective oil and aqueous phases. Consequently, it is important to identify conditions that prevent the breakdown of emulsions, like Mayonnaise, that can lead to an increase of food waste from its unappealing appearance. This study investigates the influence of egg yolk and egg white proportions on the stability and rheological properties of mayonnaise. Egg yolk acts as the emulsifier and plays a critical role in mayonnaise stability due to its ability to interact with oil and water phases. In addition, it’s usually the most used emulsifier in the mayonnaise industry due to its reliable stability. However, egg whites are abundant in protein count and have been proven to be an economical option when it comes to processing purposes. Therefore, the impact of egg white addition on mayonnaise viscosity and emulsion stability was explored by testing different ratios of liquid egg yolk combined with liquid whole egg. Rheological properties, including flow behavior, were evaluated to understand the interaction between ingredients and its effect on mayonnaise stability. The findings confirm that higher proportions of egg yolk contribute to increased viscosity in mayonnaise, and that the regulation of oil and egg yolk temperature leads to more consistent results. More surprisingly, it has been noted that higher proportions of egg white contribute to better mayonnaise stability over time. This research provides valuable insights into optimizing ingredient ratios and processing conditions for enhancing the quality and stability of mayonnaise formulations.