TT No. 583: Palm-based Mayonnaise

Mayonnaise is a whippable emulsion containing vegetable oil as the dispersed phase and an aqueous continuous phase, and is made of egg yolk, vinegar, salt, sugar and spices. It is served with sausages, burger patties, chips and salads as food flavouring and to stimulate the appetite for a starter meal. The oil content in mayonnaise is more than 60% [Malaysian Food Act and Regulation, 1983 (2010)] and this contributes to lubricity and the creamy texture of the product.

Researcher: Wan Rosnani Awg Isa