The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise

• Main Authors: Wiguna, Bangkit, Aji, Galih Kusuma, Rachman, Dicki, Nasori, Achmad Sofian, Muhamaludin,, Maryana, Erma, Atmaji, Priyo, Taniwiryono, Darmono, Purwanto, Wahyu, Susetyo, Indra Budi, Kahfi, Jordan
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2023
• Online Access: http://journalarticle.ukm.my/23330/1/SS%209.pdf; http://journalarticle.ukm.my/23330/; https://www.ukm.my/jsm/english_journals/vol52num10_2023/contentsVol52num10_2023.html

Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, an...