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Peer-reviewedCC BY 4.0International Journal of Molecular and Physical Gastronomy

Why does the viscosity of mayonnaise increase when it is whipped energetically: a case for studying models linking volume fraction and viscosity of suspensions and emulsions

  • Hervé This, Vo Kientza
  • Paul Menut
  • Cassandre Leverrier
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Abstract

This supporting document is given in courses of food science and technology, when colloids are discussed. It is an introduction to the various models of viscosity that are often used for suspensions and emulsions such as mayonnaise sauce, focusing on the paradox of the increase in viscosity of the sauce when it is energetically whisked, but no oil is added, so that the volume fraction of emulsions does not change. Exercises are proposed, and references are provided to state-of-the-art articles regarding the various topics covered.

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Cite

BibTeXRIS
BibTeX
@article{hervethis2026does,
  title = {{Why does the viscosity of mayonnaise increase when it is whipped energetically: a case for studying models linking volume fraction and viscosity of suspensions and emulsions}},
  author = {Hervé This, Vo Kientza and Paul Menut and Cassandre Leverrier},
  journal = {International Journal of Molecular and Physical Gastronomy},
  year = {2026},
  month = oct,
  url = {https://hal.inrae.fr/hal-05845052v1},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Why does the viscosity of mayonnaise increase when it is whipped energetically: a case for studying models linking volume fraction and viscosity of suspensions and emulsions
AU  - Hervé This, Vo Kientza
AU  - Paul Menut
AU  - Cassandre Leverrier
PY  - 2026
DA  - 2026/10/28
JO  - International Journal of Molecular and Physical Gastronomy
UR  - https://hal.inrae.fr/hal-05845052v1
AB  - This supporting document is given in courses of food science and technology, when colloids are discussed. It is an introduction to the various models of viscosity that are often used for suspensions and emulsions such as mayonnaise sauce, focusing on the paradox of the increase in viscosity of the sauce when it is energetically whisked, but no oil is added, so that the volume fraction of emulsions does not change. Exercises are proposed, and references are provided to state-of-the-art articles regarding the various topics covered.
SN  - 2431-0859
SN  - 2431-0859
ER  -