Particle Analysis of Mayonnaise

As health conscious consumers begin to scrutinize the ingredients on the Nutrition Facts Labels, there is growing pressure on manufacturers to create a mayonnaise product with lower cholesterol, lower calories, and healthier oil content but still maintains a consistent taste and the same mouth-feel as regular mayonnaise. This application note reviews the important role that particle size plays in the formation of mayonnaise and mayo products and how changes affect the taste and consistency of these alternatives.