Paper Number
SF9 

Session
Surfactants, Foams and Emulsions

Title
Rheology and texture of animal and plant-based mayo emulsions

Presentation Date and Time
October 11, 2022 (Tuesday) 10:30

Track / Room
Track 7 / Ontario

Authors (Click on name to view author profile)

1. Nikolova, Nadia (University of Illinois at Chicago, Chemical Engineering)
2. Hassan, Lena (University of Illinois Chicago, Department of Chemical Engineering)
3. Martinez, Carina (University of Illinois Chicago, Department of Chemical Engineering)
4. Boehm, Michael W. (Motif FoodWorks, Inc.)
5. Baier, Stefan K. (Motif FoodWorks, Inc.)
6. Sharma, Vivek (University of Illinois Chicago, Department of Chemical Engineering)

Author and Affiliation Lines (in printed abstract book)
Nadia Nikolova¹, Lena Hassan¹, Carina Martinez¹, Michael W. Boehm², Stefan K. Baier² and Vivek Sharma^1
1Department of Chemical Engineering, University of Illinois Chicago, Chicago, IL; ²Motif FoodWorks, Inc., Boston, MA

Speaker / Presenter 
Nikolova, Nadia

Keywords
emulsions; food rheology; rheometry techniques

Text of Abstract
Mayonnaise is an emulsion used as a dressing, a dip, and a base for sauces. The conventional recipe of mayo uses egg that influences the texture, taste, stability, and rheology of these animal protein-based concoctions. Often mayo is presented as a challenging example of food materials made with animal-based proteins that are hard to emulate using plant-based proteins. In this contribution, we characterize the shear and extensional rheology response of animal and plant-based mayo emulsions, seeking to decipher the signatures that make real mayo into such an appetizing complex fluid.