Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Improvement of Functional Properties of Mayonnaise with Egg-shell Calcium and Chitosan

난각칼슘 및 키토산 첨가에 의한 마요네즈의 기능성 개선

Kim, Jae-Wook;Hur, Jong-Wha
김재욱;허종화

  • Published : 20020600
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Abstract

To know the availability of egg-shell calcium for calcium complement and chitosan for emulsion stabilizer in commercial mayonnaise preparation, 4 types of mayonnaise samples; (1) mayonnaise with similar formula to commercial mayonnaise for control, (2) mayonnaise with the addition of 0.05% of chitosan, (3) mayonnaise with the addition of 0.05% of calcium, (4) mayonnaise with the addition of 0.05% of chitosan and 0.05% of calcium-were prepared. The changes in quality characteristics for viscosity, oil particle size, freezing stability, heat stability and salad functionality of mayonnaise were compared. The result suggested that functional mayonnaise can be prepared by adding the egg-shell calcium for calcium complement and chitosan for emulsion stabilizer in commercial mayonnaise preparation. Particularly, mayonnaise of reduced quality claim with improved emulsion stability can be successfully prepared.

마요네즈의 원료 중에 칼슘 강화제로서 난각칼슘, 그리고 유화안정제로서 기능성 소재인 키토산의 적용가능성을 알아보고자 하였다. 시판 마요네즈와 유사한 배합의 대조구 마요네즈, 그리고 마요네즈의 원료배함 중 키토산을 0.05%첨가한 마요네즈, 키토산 0.05%와 난각칼슘 0.05%를 병용한 마요네즈 등의 4종의 마요네즈를 제조하여 품질특성을 평가하였다. 이들 마요네즈에 대한 점도, 입경, 진동분리에 대한 안정성, 내한성 및 내열성 등의 유화안정성, 샐러드 제조적성을 비교한 결과, 마요네즈의 원료로서 칼슘강화제로서 난각칼숨, 유화안정제로서 키토산을 첨가함으로서 건강지향의 기능성 마요네즈를 제공하는 제공하는 동시에 유화안정성이 향상되어 보관, 유통시 발생하는 반품량을 최소로 줄여 자원의 손실을 감소시킬 수 있는 마요네즈의 제조가 가능한 것으로 기대되었다.

Keywords

References

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