Equations were derived for estimating the oil concentration in mayonnaise containing 11–75% (w/w) oil in mayonnaise‐based salads by measurements of absorption using a near infrared scanning spectrometer (Neotec 6350 Research Composition Analyzer). The precision of the predictions averaged from two or three equations was better than ±1.0% at an oil concentration of 40% (w/w). The use of the method is demonstrated by its application to a study of the migration of oil and water in coleslaw during the first 6h after production.
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Davies et al. (1986) studied this question.
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