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- W2497413289 abstract "Abstract There are health issues associated with traditional mayonnaise including the risk of Salmonella from the use of unpasteurized eggs and the contribution of cholesterol from eggs. The production of low fat mayonnaise involves the use of components such as modified starch, pectin, microcrystalline cellulose, carrageenan gum, and some thickeners that are utilized to stabilize the emulsion, increasing the viscosity of light mayonnaises, and increasing the water content. There is scant information regarding the use of alternative protein sources such as legumes instead of carbohydrate and lecithin as stabilizing and emulsifying filaments for emulsification of food products such as mayonnaise. The use of plant protein sources as emulsifiers can confer nutritional advantages as they do not contribute fat and cholesterol and can also provide health-promoting proteins and associated phytochemicals. This chapter covers the various types of mayonnaise and their chemical, physicochemical, nutritional properties, and the nutritional advantages of the inclusion of emulsion protein filaments from legumes in food products." @default.
- W2497413289 created "2016-08-23" @default.
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- W2497413289 date "2016-01-01" @default.
- W2497413289 modified "2023-10-15" @default.
- W2497413289 title "Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise" @default.
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- W2497413289 doi "https://doi.org/10.1016/b978-0-12-804306-6.00016-7" @default.
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