Mayonnaise is a creamy sauce that is commonly used on burgers, sandwiches, and salads. Mayonnaise is known to exhibit thixotropic and yield stress behavior, posing a challenge for viscosity characterization. In this app note, we show how the m-VROC® (and now the m-VROC II®) can be used to characterize mayonnaise shear and extensional viscosity behavior, which can help in formulating low-fat and plant-based mayonnaise that emulates the texture, stability, and rheology of regular mayonnaise.
In this application note, we present a method for characterizing the viscosity of mayonnaise, as well as other oil-in-water emulsions, that can be used to formulate new varieties with similar texture and rheology to full-fat mayonnaise that many people enjoy!
Download the application note!