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March 2017 (published: 30.03.2017)
Number 1(31)
Home > Issue > Plastic products with the addition of modified egg whites
Yudina I. Yu., Kremenevskaya M.I., Trapeznikova A.S., Glazova А.Е., Dolgikh K.I.
The aim of the work was to determine the possibility of using modified egg whitein mayonnaise products while maintaining the required rheological characteristics. The properties of mayonnaise and mayonnaise sauce, in the composition of which partial substitution of egg whitemodified in the presence of a chemical catalyst microconcentration for egg yolk was made,were studied. Physicochemical methods of investigation determined the qualitative characteristics of the products:effective viscosity, stability, pH,and acid number. The gelling consistency of the finished product is shown to be influenced by the proportion of the egg white. After reducing fat content increasing water content mayonnaise quality was evaluated by finished emulsion stability and pH value. The value of pH for the mayonnaiseunder investigation was increased by substitution of sodium acetate in the amount of 0.2–0.25 g for acid acetic that allowed receiving standardized pH values. The proportion of hydrocolloids able to interact with egg white particles and its influence on the finished emulsion stability during storage was analyzed. It is shown that the best product quality is archived when mass traction of fat is 50–55% and modified egg white in theamount of up to 40% with and addition of 0.06% agar is substituted for egg yolk. The use of an egg white product in the production of sauces will not only maximize the use of raw materials, but will also reduce the production costsof sauces.
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Keywords: vegetable edible oils; modified egg white; mayonnaise sauces; rheological properties
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.346
Plastic products with the addition of modified egg whites
The aim of the work was to determine the possibility of using modified egg whitein mayonnaise products while maintaining the required rheological characteristics. The properties of mayonnaise and mayonnaise sauce, in the composition of which partial substitution of egg whitemodified in the presence of a chemical catalyst microconcentration for egg yolk was made,were studied. Physicochemical methods of investigation determined the qualitative characteristics of the products:effective viscosity, stability, pH,and acid number. The gelling consistency of the finished product is shown to be influenced by the proportion of the egg white. After reducing fat content increasing water content mayonnaise quality was evaluated by finished emulsion stability and pH value. The value of pH for the mayonnaiseunder investigation was increased by substitution of sodium acetate in the amount of 0.2–0.25 g for acid acetic that allowed receiving standardized pH values. The proportion of hydrocolloids able to interact with egg white particles and its influence on the finished emulsion stability during storage was analyzed. It is shown that the best product quality is archived when mass traction of fat is 50–55% and modified egg white in theamount of up to 40% with and addition of 0.06% agar is substituted for egg yolk. The use of an egg white product in the production of sauces will not only maximize the use of raw materials, but will also reduce the production costsof sauces.
Read the full article
Keywords: vegetable edible oils; modified egg white; mayonnaise sauces; rheological properties
DOI 10.17586/2310-1164-2017-10-1-52–58
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License