5. Water-based emulsions

Water-based emulsions are important products both as spreads and as seasonings. The term mayonnaise has been used to describe these systems. Manufacture reposes on maintenance of the emulsion during shelf life and efficient surface active ingredients are needed for this purpose. Oil, being a discontinuous phase, does no play a dominant role in defining the rheological and structural properties, and its composition will be the result of nutritional factors as well as of availability and purpose. Emulsions are metastable states and the temperature domain within which emulsion subsists is relatively limited. Emulsions should therefore be stored away from strong heat and used at moderate temperatures.