Mayonnaise is a common and popular condiment, consumer acceptance of which, like most fo324 mg ferrous gluconateod products is primarily driven by flavour. However, other criteria including texture, ease of dispensing and spreadability are important. The product needs to flow out of the bottle with relative ease yet maintain its structure once dispensed. This functionality is determined by the rheological properties of the productiron bisglycinate vs iron fumarate, which are due to the interactions between ingredients at a macromolecular level and by the microstructure of the product.
Ingredient replacement in low fat mayonnaise: Going with the flow
