Mayonnaises are usually oil in water emulsions (O/W) with a high ratio of internal phase (oil). These products
have relatively short shelf lives and show typical colloidal instabilities (creaming, coalescence, …). Therefore, it is
important to test their stability in the less time possible in order to increase the delivery period from the
development to the production and, by doing so, follow the expectations of the consumers in the most efficient
way.
