Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

High pressure homogenisation (HPH) is an emerging technology with potential application for pasteurisation/sterilisation of liquid products. The results obtained in this study demonstrate this technology could also be suitable for the development of stable reduced-fat emulsions with a range of textures and including functional ingredients such as inulin. HPH also allows a significant reduction in the added inulin which could decrease the costs of production.