H. Douglas Goff

Introduction Conventional whipping cream, derived from the high-fat fraction of separated milk, is frequently substituted by manufacturers with recombined cream for reasons of health and practicality. Recombined creams consist of fats, emulsifiers, stabilisers, sugars, sugar substitutes and flavouring agents in varying combinations, without any fixed composition (Moens et al., 2016).

Introduction Mayonnaise is a widely used semi-solid o/w emulsion composed of oil, vinegar, salt, egg yolk, and flavouring agents (Mirzanajafi-Zanjani et al., 2019). Egg yolk is used as an emulsifier for traditional mayonnaise because its ingredients can form an interfacial film around the oil droplets to avoid flocculation (Depree & Savage, 2001). Although the yolk has excellent emulsifying ability, the pitfall is the possibility of Salmonella sp.

Supporting Information Filename Description jsfa13374-sup-0001-TableS1.docxWord 2007 document , 13.5 KB Table S1. Specifications of yellow mustard bran #402 (G.S. Dunn, Hamilton, Canada).