Detection of mayonnaise/other physicochemical parameters

Mayonnaise is a seasoning oil composed of edible vegetable oils, vinegar, juice, egg yolk, protein, salt, sugar, vanilla seasoning, chemical seasoning, sour seasoning, and other raw materials. Generally, refined salad oil is used instead of hydrogenated oil. The emulsification form is oil in water. Yolk sauce has a light yellow color, moderate softness, a viscous state, a certain toughness, a refreshing fragrance, and a strong aftertaste. The phospholipids in egg yolk have a strong emulsifying effect, thus forming a stable emulsion. Oil is dispersed in vinegar in the form of 2-4 microns of fine particles. When consumed, the aqueous part first comes into contact with the tongue, giving a smooth and refreshing sour taste before the oily part can be detected. Using mayonnaise as the basic ingredient, seasonings can be made for fried fish, beef steak, and cold dishes such as shrimp, eggs, and oysters. Adding tomato juice, green peppers, pickled watermelons, onions, etc. can create a seasoning for fresh vegetable salads or macaroni salads

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