In the mayonnaise manufacturing, mayonnaise or mayo, is made to be a thick, cold, and creamy sauce or dressing often used on sandwiches, hamburgers, salads, and French fries. It is also the base for sauces like rouille, salsa golf, tartar sauce, remoulade, fry sauce, etc. Mayonnaise is made by mixing oil, egg yolk, and an acid, like vinegar or lemon juice.
Many different kinds of mayonnaise add different flavors. It can be almost white or pale yellow, and it can feel like a thick gel or a light cream. People who don’t eat chicken eggs because they are allergic, want to limit the amount of cholesterol they eat or are vegans can buy imitation egg products.
We can make a mayonnaise with a whisk, a fork, an electric mixer, or a blender. To prepare, you slowly pour oil into an egg yolk while whisking hard to spread the oil around. The oil and water in the yolk make up the base of the emulsion, and the lecithin and protein in the yolk are what keep it stable.
The strength of the bonds between oil droplets results from both van der Waals forces and electrostatic repulsion. Mayonnaise has a high viscosity because of the power of the two forces between the molecules. The mustard improves the taste and helps keep the emulsion stable because it has a small amount of lecithin. Adding vinegar directly to the yolk can help mix in more oil and make more mayonnaise.
Mayonnaise Large-Scale Preparation
When using a mayonnaise manufacturing machine to make mayonnaise on a large scale, the eggs, whether they are in powder or liquid form, mixing them into the water first is important. Once the emulsion is ready, add and mix the rest of the ingredients hard until everything is wet and even.
Then, oil is added as quickly as it can be soaked up. Even though they only make up a small part of the whole, ingredients besides the oil are essential for the right mix. These must be fully hydrated and spread out in a small amount of liquid, which can be hard and even cause the emulsion to break when oil is added.
Getting the proper dispersion or emulsification often takes a long time. This is one of the hardest parts of the production process. As the mayonnaise making machine gets better, so is the processing times will get shorter. Now, about 1000 liters of food can be made in 10 minutes.
From the above formula, the ingredients have different viscosities, which would be a significant factor in designing and making a mayonnaise making machine by a mayonnaise machine manufacturer. To get good results, mixing the ingredients for mayonnaise correctly is important. So, making a homogeneous mix requires a certain type of mixer, speed, number of agitators and blades, and way of mixing. When making mayonnaise, follow the below steps before starting the production:
- First is combining the egg yolk and water, then by a third of the vinegar.
- Before adding the oil in the next step, mixing the ingredients in the vessel ensure they are even and wet.
- As adding the oil, the mixture will have constantly mixing until it becomes very thick.
- During the “cold process,” the temperature should not go above 5°C.
- Slowly, adding the vinegar and oil.
- In the “hot process,” use a temperatures of 70°C, and the filling is warm.