Influence of Processing on the Rheology of Egg Yolk Products

The primary industrial application of egg yolk is the manufacture and stabilisation of o/w emulsions such as mayonnaise, salad dressing and sauces. Large lipoprotein complexes provide the maximum functional properties, such as emulsifying capacity, to egg yolk. Processing of egg yolk may impair this capacity by disrupting these complexes. These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.