Water Activity and Chemical Composition of Mayonnaises

The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature a...

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Autores principales: CHIRIFE, J., VIGO, M.S., GÓMEZ, R.G., FAVETTO, G.J.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v54_n6_p1658_CHIRIFE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00221147_v54_n6_p1658_CHIRIFE2023-10-03T14:27:01Z Water Activity and Chemical Composition of Mayonnaises CHIRIFE, J. VIGO, M.S. GÓMEZ, R.G. FAVETTO, G.J. The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature and concentration of soluble compounds in the water phase (e.g., NaCl, sugars, acetic acid). Experiments performed with mayonnaise and related oil/water emulsions demonstrated that emulsification did not contribute significantly to lowering of aw. Copyright © 1989, Wiley Blackwell. All rights reserved Fil:VIGO, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:GÓMEZ, R.G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:FAVETTO, G.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v54_n6_p1658_CHIRIFE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature and concentration of soluble compounds in the water phase (e.g., NaCl, sugars, acetic acid). Experiments performed with mayonnaise and related oil/water emulsions demonstrated that emulsification did not contribute significantly to lowering of aw. Copyright © 1989, Wiley Blackwell. All rights reserved
format JOUR
author CHIRIFE, J.
VIGO, M.S.
GÓMEZ, R.G.
FAVETTO, G.J.
spellingShingle CHIRIFE, J.
VIGO, M.S.
GÓMEZ, R.G.
FAVETTO, G.J.
Water Activity and Chemical Composition of Mayonnaises
author_facet CHIRIFE, J.
VIGO, M.S.
GÓMEZ, R.G.
FAVETTO, G.J.
author_sort CHIRIFE, J.
title Water Activity and Chemical Composition of Mayonnaises
title_short Water Activity and Chemical Composition of Mayonnaises
title_full Water Activity and Chemical Composition of Mayonnaises
title_fullStr Water Activity and Chemical Composition of Mayonnaises
title_full_unstemmed Water Activity and Chemical Composition of Mayonnaises
title_sort water activity and chemical composition of mayonnaises
url http://hdl.handle.net/20.500.12110/paper_00221147_v54_n6_p1658_CHIRIFE
work_keys_str_mv AT chirifej wateractivityandchemicalcompositionofmayonnaises
AT vigoms wateractivityandchemicalcompositionofmayonnaises
AT gomezrg wateractivityandchemicalcompositionofmayonnaises
AT favettogj wateractivityandchemicalcompositionofmayonnaises
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