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Gravity-driven syneresis in model low-fat mayonnaise

Qimeng Wu1, Melle T J J M Punter, Thomas E Kodger

  • 1Physical Chemistry and Soft Matter, Wageningen University and Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands. qimeng.wu@wur.nl.

Soft Matter
|November 8, 2019
PubMed
Summary

Syneresis, or fluid expulsion, in low-fat mayonnaise is driven by gravity. This process, modeled as porous flow, occurs because soluble starch escapes with the expelled fluid, despite its osmotic pressure.

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