Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A₂

Abstract

Abstract Egg yolk fermented with pancreatic phospholipase A 2 has been shown to be a more potent emulsifier for mayonnaise than untreated egg yolk. The mayonnaise withstood heating at 100°C for 30 min without the emulsion breaking. The treatment also effected a considerable thickening of the product. Animal feeding trials with lysolecithin and fermented egg yolk suggested that the enzymic hydrolysis does not pose any toxicological hazards.