Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise

Hollman Motta-Romero, Zhong Zhang, An Tien Nguyen, Vicki Schlegel, Yue Zhang

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers’ concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions.

Original languageEnglish (US)
Pages (from-to)1588-1593
Number of pages6
JournalJournal of food science
Volume82
Issue number7
DOIs
StatePublished - Jul 2017

Fingerprint

Emulsifying Agents
mayonnaise
Egg Yolk
emulsifiers
egg yolk
granules
Cholesterol
cholesterol
Emulsions
emulsions
emulsifying
Viscosity
viscosity
Food
Food Industry
Centrifugation
emulsifying properties
spray drying
Oils
Fats

Keywords

  • Egg yolk
  • cholesterol
  • egg yolk granules
  • emulsifying properties
  • mayonnaise

ASJC Scopus subject areas

  • Food Science

Cite this

Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise. / Motta-Romero, Hollman; Zhang, Zhong; Tien Nguyen, An; Schlegel, Vicki; Zhang, Yue.

In: Journal of food science, Vol. 82, No. 7, 07.2017, p. 1588-1593.

Research output: Contribution to journalArticle

Motta-Romero, Hollman ; Zhang, Zhong ; Tien Nguyen, An ; Schlegel, Vicki ; Zhang, Yue. / Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise. In: Journal of food science. 2017 ; Vol. 82, No. 7. pp. 1588-1593.
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