X-ray microtomography to study the microstructure of mayonnaise

► X-ray microtomography (μCT) for the analysis of fat microstructure and quantification of fat in four types of Mayonnaise. ► Dynamic-mechanical properties of the mayonnaise samples were also studied. ► Quantitative three-dimensional parameters describing the fat structure were calculated. ► Results show that a correlation exists among some microstructural and rheological parameters of the mayonnaise samples. ► μCT provided an accurate percentage volume and spatial distribution of the fat content present in the samples.