Near infrared reflectance analysis of oil concentration in an emulsion: A study of oil and water migrations in a mayonnaise-based salad

Equations were derived for estimating the oil concentration in mayonnaise containing 11–75% (w/w) oil in mayonnaise‐based salads by measurements of absorption using a near infrared scanning spectrometer (Neotec 6350 Research Composition Analyzer). The precision of the predictions averaged from two o...

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Veröffentlicht in:	Journal of the science of food and agriculture 1986-03, Vol.37 (3), p.310-316
Hauptverfasser:	Davies, Anthony M. C., Brocklehurst, Timothy F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences emulsion Fat industries Food industries Fundamental and applied biological sciences. Psychology near infrared Oil analysis water migration
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Equations were derived for estimating the oil concentration in mayonnaise containing 11–75% (w/w) oil in mayonnaise‐based salads by measurements of absorption using a near infrared scanning spectrometer (Neotec 6350 Research Composition Analyzer). The precision of the predictions averaged from two or three equations was better than ±1.0% at an oil concentration of 40% (w/w). The use of the method is demonstrated by its application to a study of the migration of oil and water in coleslaw during the first 6h after production.
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.2740370316