It is the main ingredient in mayonnaise and therefore it has a large influence on the quality of the final product. The amount of oil dispersed in the mayonnaise contributes to the viscoelastic behaviour and stability of the product. The oil also impacts the organoleptic properties by providing creaminess and flavour to the mayonnaise. It is therefore important to use an oil with a neutral taste, like rapeseed oil, sunflower oil, or grapeseed oil.

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