OP B9. DIFFERENTIAL SCANNING CALORIMETRY (DSC)OF WHEY MAYONNAISE

S. Ostojić, M. Kićanović, M. Pavlović, S. Zlatanović andB. R. Simonović

Institute of General and Physical Chemistry
Studentski trg 12/V  P.O. Box 551  11000 Belgrade, Serbia

Whey mayonnaise designed and manufactured in our Institute, has been thermally analyzed. Whey mayonnaise components: proteins, edible oil (oxidative stability) and overall mayonnaise stability has been thermally characterized using DSC technique. The aim was to preserve whey proteins undenaturated and potentially bioactive, during whey processing, to control oxidative stability of oil in mayonnaise, compared to oxidative stability of bulk oil, and to follow mayonnaise emulsion stability in the function of time. Obtained products should satisfy consumer demands for food with health promoting effects, so-called functional food.