Viscosity of mayonnaise

USE

Mayonnaise is used as a dressing, usually mixed with other foods to make salads and sandwiches, for example.

METHOD 1

TEST EQUIPMENT

• Spring torque range: VR

• Spindle: TD

• Accessory: helipath support

• Speed, rpm: 10

TEST METHOD

The test is carried out at room temperature.

The original test was established in the 1960s by the Mayonnaise and Salad Dressing Institute in the United States and specified the Brookfield RVT dial reading viscometer. However, automated data acquisition can be done with the Brookfield RVDV-II + Pro viscometer and Rheocalc software, for example. Typical data from automated testing, comparing two different products, the Regular “A” and the low-fat “L”, is shown below:

Regular mayonnaise 'A' data is in red, while low fat 'L' data is in blue. The materials appear to be similar, with the regular “A” being a bit more viscous or “thicker” to the touch than the low fat “L”.

METHOD 2 TEST EQUIPMENT

• Spring torque range: HB

• Spindle: V-73, submerged to the primary mark

• Accessory: (none)

• Speed, rpm: 1

TEST METHOD

The test is carried out at room temperature. Paddle rheometry is relatively new in QC applications. This test can be considered a bit more sophisticated than the standard Helipath procedure described in the other application sheet. Automated data acquisition can be performed with any DVIII / DV3 / DVNext series rheometer or DVII + / DV2T viscometer, for example with Rheocalc (T) software. Typical data from a comparison of two different products, Regular "A" and Low-fat "L" are shown below.

The difference between the two materials is significant. Regular Mayonnaise “A”, whose response is given by the red curve, has a much higher peak viscosity value than Low-fat “L”, whose response is given by the blue curve. This higher peak corresponds to a higher elastic limit. The initial slope of the Viscosity versus Time curve is greater for Regular “A” mayonnaise than for light “L” mayonnaise. The final viscosity value of Regular "A" is higher than that of Low-fat "L". This data reflects the regular 'A's' for the significantly firmer texture.

METHOD 3

Traditionally, testing with a viscometer and attachment for certain mayonnaises can produce variations in viscosity values in centipoise (cP) due to the spindle as it moves through the fluid. The RST-SST with a quick 30 second elasticity test describes the fluid using the value of the yield strength and the modulus (slope of the line leading to the yield strength).

TEST METHOD

Controlled by shear rate (CSR)

The test is carried out at room temperature.

PROGRAM

•A step,

• Starting RPM = 0.5

• Final RPM = 0.5

• Time = 30 seconds

• Plot = shear stress on Y1, time on X, step of Y2, calculation of the modulus

The graph shows two different mayonnaises: a traditional type with a yield value of 360 Pa and a soft, low fat formulation with a yield value of 30 Pa. The geometry of the axis of the pallet easily adapts to a mayonnaise of varying consistency and produces a reproducible curve that allows for a quick pass / fail test.