Why is egg yolk an emulsifying agent

Close Menu. Can you freeze eggs? Shell Eggs U. Egg Products U. Clark J. Eggs as a Functional Emulsifier [PowerPoint presentation]. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules.

In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties.

The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. The CA was more efficient emulsifier at lower concentrations 0. CMC was a superior emulsifier at 0. Finally, the PEC was superior at 0. Figure 4 shows photomicrographs of emulsions with their corresponding droplet size after homogenization.

It can be clearly seen that different concentrations of OP and EY directly influenced the size of oil droplets and subsequently-studied ES. Tables 1 to 3 present fractional volumes in the cream phase. This is primarily because low protein concentrations are inefficient and form layers around the oil droplets.

However, Figure 4B shows that 0. Table 4 shows the predictive models based on equation model 3 for each used oil.

The mathematical polynomial model was well adjusted to the experimental data, as observed in table 4. This is an indicative of a good fit to the experimental data. Statistical analyses revealed that each polysaccharide generated emulsifications with different characteristics using the different oils. This behavior is primarily due to the inherent characteristics of two studied polysaccharides: i the non-polar chemical groups attached to different hydrophilic polysaccharide backbone, or ii the presence of a protein component covalently or physically bound to the polysaccharide DICKINSON, This study examined EY concentration and polysaccharide species in formation of emulsions.

We observed that the combination of low EY concentrations with low polysaccharide concentrations resulted in unstable emulsions with large droplet size. However, higher EY and polysaccharide concentrations yielded stable emulsions. It is clear that oil, specifically monounsaturated fatty acids, are extremely important in emulsion formation and facilitate the emulsification process.

The polynomial model used to predict the volume fraction of the cream oil phase of emulsions had a good fit to the experimental data and holds promise for further studies to assess the functional properties of this new emulsion. Abrir menu Brasil.

Abrir menu. Modeling; emulsifying activity; hydrophilic properties. Index terms: Modeling, emulsifying activity, hydrophilic properties. Determination of emulsifying properties To determine emulsifying activity and emulsion stability, conductivity data measurements over time were divided in two stages respectively.

Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique. Food Hydrocolloids , v. Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces. Colloids and Surfaces B: Biointerfaces , London, v. Adsorption of cellulose derivatives on flat gold surfaces and on spherical gold particles. Journal of Colloid and Interface Science , London, v.

Composition, solubility and emulsifying properties of granules and plasma of hen egg yolk. Journal of Food Science , Malden v. Stability of egg white-stabilized edible oil emulsions using conductivity technique. Because polar water molecules like to crowd together, they tend to push out any nonpolar oil molecules. And the oil molecules have an affinity for each other as well. Although stirring or shaking can temporarily mix oil and water, a substance known as an emulsifier is needed to stabilize this state of affairs.

In addition to proteins that can act as emulsifying agents, egg yolk contains an abundance of lecithin, a fatlike molecule known as a phospholipid. For more information about emulsions, click here. On the labels of many foods, you will find the ingredients lecithin and soy lecithin.

Lecithin extracted from soybeans is used as an emulsifier in many food products. Other molecules can also serve this function. Detergent cleans your greasy dishes because each detergent molecule has one end that attracts oil and one end that attracts water.