Why you need a delicate extra virgin olive oil for mayonnaise?

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The droplet size distribution and microstructural properties of the mayonnaises resulted significantly affected by the type of oil used.

Samples produced with EVOO showed lower dispersion level, a more coarse and irregular structure and the lowest consistency and firmness when compared to sunflower or peanut oils.

The elastic and viscous modulus G′ and G″, evaluated by rheological measurements, resulted inversely related to the content of polyphenolic compounds.

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