Mayonnaise an overview | ScienceDirect Topics
Mayonnaise is an o/w emulsion with a high oil content (70–80 %) and a low pH (~ 4). The oxidative stability of mayonnaise prepared with fish oil (70 %) and without antioxidants is very poor, with a shelflife of only one day at room temperature (Jafar et al., 1994). Several studies on the efficacy of different antioxidants in mayonnaise have ...