Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces-Mayonnaise preparation

Egg yolk can be fractionated into two fractions, plasma and granule, at high centrifugation force. This work was designed to study the influence of using low centrifugal forces (2000 to 6,000 xg) for a short time (5 min) on the fractionation efficiency. The chemical composition and emulsifying properties (oil droplet size and stability against creaming) of fractionated plasmas were also investigated. The results showed that the separation efficiency of granules was significantly increased with increasing centrifugal force. No significant difference was found in emulsifying properties of plasmas fractionated at all centrifugal forces compared to whole egg yolk. Plasma fractionated at 5,000 and 6,000 xg was further applied for mayonnaise preparation. Mayonnaises prepared from plasmas showed no significant difference in the rheological and colorimetric properties compared to whole egg yolk. Plasma prepared from low centrifugal force, compatible to industrial setting, maintains its original emulsifying properties and is applicable for mayonnaise preparation. Novelty impact statement Although many years of research on fractionation of egg yolk fractions, industrial application of egg yolk fractions is rare. Literature information on this field was relied on high centrifugal forces of fractionation. The conditions we applied using low centrifugation forces are thus significant to help the industry realize the potential of value-addition to egg yolk component such as phosvitin in the granule while using the plasma fraction for its emulsifying property. The obtained results suggested that plasma prepared using low centrifugal forces showed comparable rheological properties and was applicable for preparing mayonnaise, which indicates its potential in future industry application.