tag:blogger.com,1999:blog-3124426997314960696.post1480672789302456314..comments2024-03-25T00:33:33.371-07:00Comments on James' Blog: What Happens When Mayonaise FreezesJames Douglasshttp://www.blogger.com/profile/15380226220764974087noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3124426997314960696.post-13316559724317350472016-11-16T03:45:26.718-08:002016-11-16T03:45:26.718-08:00FOOD TECHNOLOGISTS CARE. Its very simple to say th...FOOD TECHNOLOGISTS CARE. Its very simple to say that no one cares its not their field. :)Anonymoushttps://www.blogger.com/profile/06791686533023553609noreply@blogger.comtag:blogger.com,1999:blog-3124426997314960696.post-43494462018196476512012-10-18T08:24:24.834-07:002012-10-18T08:24:24.834-07:00Tina- Who cares? Who cares? SCIENTISTS care, that&...Tina- Who cares? Who cares? SCIENTISTS care, that's who. :) Also, you obviously cared enough to leave a comment. So maybe you're more of a scientist than you realize. James Douglasshttps://www.blogger.com/profile/15380226220764974087noreply@blogger.comtag:blogger.com,1999:blog-3124426997314960696.post-1599626551267494672012-10-17T11:07:11.088-07:002012-10-17T11:07:11.088-07:00Thats a stupid question. It just is, who cares?? Thats a stupid question. It just is, who cares?? Tina Friesenhttps://www.blogger.com/profile/08688031478763352293noreply@blogger.comtag:blogger.com,1999:blog-3124426997314960696.post-64138077307703953252009-06-23T11:05:50.666-07:002009-06-23T11:05:50.666-07:00i'm pretty sure it's cool to freeze some v...i'm pretty sure it's cool to freeze some vegetable. i freeze bell pepper halves all the time when i don't use the whole thing.<br /><br />thanks for the info about the mayo, i was tyring to figure out if mine was still good, hahaha.azraelhttps://www.blogger.com/profile/09255114834565198551noreply@blogger.comtag:blogger.com,1999:blog-3124426997314960696.post-44768033345064359092009-03-24T10:38:00.000-07:002009-03-24T10:38:00.000-07:00Mayonnaise is an emulsion, so I would assume that ...Mayonnaise is an emulsion, so I would assume that you are disrupting the emulsion when you freeze it, most likely by changing the physical properties of the lipids in the mixture; for instance the saturated fats probably solidify. If you are using reduced-fat mayo, however, all bets are off.Scott; Karinhttps://www.blogger.com/profile/11195281714646251953noreply@blogger.com