Molecules (Mar 2000)

New Peanut Product: “Mayonnaise”. Some Chemical Aspects

  • M. G. Johnston,
  • V. M. Navarro,
  • V. Nepote,
  • N. R. Grosso,
  • N. I. Brutti,
  • C. A. Guzmán

DOI
https://doi.org/10.3390/50300485
Journal volume & issue
Vol. 5, no. 3
pp. 485 – 486

Abstract

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The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.

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