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Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise
Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370733/ https://www.ncbi.nlm.nih.gov/pubmed/35956940 http://dx.doi.org/10.3390/molecules27154983 |