Emulsifying properties of egg yolk

• Egg yolk is composed of large amounts of surface active components, such as different protein species and phospholipids. These surface active components can form an interfacial film between anoil phase and a water phase and thereby stabilize an emulsion. Egg yolk is therefore used in many foodemulsions, such as mayonnaise and dressings. Some authors have proposed that the low-density lipoprotein, LDL, is the major contributor to the emulsifyingproperties of egg yolk[1].The LDL have been indicated to coalesce with the emulsion droplets thereby releasing the inner lipid content into the droplet and creating a protecting interfacial film of protein and phospholipids around the droplet[2]. The superior contribution of LDL is, however, not generally agreed upon and also the high-density lipoprotein, HDL, have been indicated to play a large role [3]. Moreover, it has been shown that pH and ionic strength has a strong impact on the emulsifying properties. Factors such as droplet size [4], adsorbing species [1, 3-5]and emulsionstability[1, 3] may be significantly affected by environmental conditions and besides, different fractions ofthe egg yolk may have the most advantageous properties depending on the conditions [1]. In this chapter, recent research on the emulsifying properties of egg yolk is reviewed. Emphasis ison the adsorption of different species in the yolk and how this affects emulsion characteristics. © 2012 by Nova Science Publishers, Inc. All rights reserved.

Subject headings

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

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