Mayonnaise Manufacturing Process

mayonnaise making machine

In the mayonnaise manufacturing process, mayonnaise is an oil-in-water emulsion that typically contains at least 65% vegetable oil and never less than 74% oil.

A typical amount of egg yolk for use as an emulsifier in mayonnaise preparation ranges from 4 to 8 percent. Among the flavor-enhancing ingredients, which may range from 5 to 15% water, are sugar, salt, vinegar, spices, or another consumable acid like lime or lemon juice.

Mayonnaise Manufacturing Ingredients/Components

  • Oil, Vegetable Oil (65 to 80%): Key ingredient. Contributes taste and texture. The mild taste of soybean oil makes it a popular choice.
  • Egg Yolk (4 to 8%): Because of the lecithin concentration, it naturally serves as an emulsifier. It is useful for keeping the oil-in-water emulsion from breaking apart.
  • Water (5% – 15%): Thickens or thins out mixtures and dissolves certain substances.
  • Vinegar or Lemon Juice (Adjustable): Enhances sourness and protects against acidity by lowering pH for long-term storage. For different tastes, you may use different kinds of vinegar, such as cider vinegar or white vinegar.
  • Spices and Condiments (Adjustable): Comes with sugar, mustard, and salt. Mustard not only serves as an emulsifier but also improves taste. Depending on the locale or the dish, you could add different spices and herbs.
  • Added Ingredients (Adjustable): These contain thickeners, preservatives, emulsifiers, and stabilizers to improve texture and extend shelf life. It may include modified food starches in low-fat versions as a thickener.

How does mayonnaise come to be? Well, let’s follow the process from start to finish. Making sure that each jar satisfies the high expectations of flavor and excellence is a painstaking procedure.

Mayonnaise Manufacturing Process

1. Ingredients Prep

The first step is to whip up the essentials: oil from vegetables, egg yolks, and something acidic like lemon juice or vinegar. The oil used in bulk operations is often a neutral variety, such as soybean oil, and the egg yolks can be either liquid or powdered.

Vacuum Emulsifying Mixer

2. Mix and Emulsify

Making mayonnaise requires the emulsification step. This applies gradually adding the oil to the combination of egg yolks and water. The use of high-shear mixers guarantees a uniform and silky mixture. To keep the emulsion intact, you must carefully control the oil flow throughout the operation.

3. Seasoning and Flavoring

When the base emulsion has set, you may add the spices like sugar, mustard, and salt. The mustard does double duty as an emulsion stabilizer and taste enhancer.

4. Pasteurize

Pasteurize mayonnaise to make it safe to eat and to keep it fresh for longer. To do this, you need to get the combination to a certain temperature, which will destroy any germs present but will not cook the eggs.

5. Consistency Goal

An important measure of mayonnaise grade is its viscosity. To achieve a certain consistency, one may add water and thickeners, such as modified food starch in low-fat varieties. Getting the texture perfect requires this stage.

6. Quality Control

Mayonnaise is subject to stringent quality control testing with every batch. We maintain quality and consistency by checking elements including taste, viscosity, and pH to tight standards.

7. Bottling and Packaging

The mayonnaise goes to the bottling or packaging line once passing each of the quality tests. The last step before shipping is to fill containers (such as bottles, jars, or sachets), seal them, and add labels.

mayonnaise filling machine
Mayonnaise Filling Machine

8. Storing to Distributing

Once finished, the goods are kept in a regulated environment until the moment they are sent to stores or even customers’ doorsteps.

Cutting-edge Machinery for Mayonnaise Making

Equipment is equally as important as ingredients for making mayonnaise. Emulsifiers and high-shear mixers are the hidden heroes that make sure every batch is the same in terms of quality and consistency.

Mayonnaise Making Machines

Mayonnaise manufacturing process is a meticulous procedure that calls for constant attention to detail. Modern manufacturers use a variety of sophisticated machines to do this. The effectiveness and reliability of the manufacturing process depend on each and every piece of equipment.

mixer machine

High-Shear Mixer

Making mayonnaise relies heavily on the high-shear mixer. A steady and consistent emulsion is the result of its excellent blending of the oil and egg yolk combination. Its rapid operation generates the shear force essential to coat the emulsion with oil droplets uniformly.

Homogenizer and Emulsifier

To get the right smoothness and consistency in mayonnaise, vacuum emulsifier homogenizers are essential. Utilizing this equipment enhances the emulsion by decreasing the size of oil droplets, resulting in a thicker and more uniform output. The three-stage rotor-stator tooling structure of the emulsifier is the most effective way to satisfy the needs of different mayonnaise recipes.

Pasteurization Mechanisms

For mayonnaise to stay fresh for longer and be safe to eat, pasteurization is a must. During this procedure, the product is heated to an exact temperature in order to kill any potentially dangerous microorganisms.

Modern pasteurization equipment can do this job quickly and effectively without lowering the mayonnaise.

Filling and Packaging Machines

Packaging the mayonnaise for shipment is the next step after preparation. The machinery used for filling and bottling is essential here. Automatic mayonnaise dispensers properly measure and pour the necessary quantity into various storage containers. The efficiency and cleanliness of the packing process is their top priority, as is preserving the mayo’s quality.

Quality Control Systems

The use of quality control tools guarantees that every mayonnaise batch is up to par. Some examples of such analytical tools include pH meters and viscosity testers. Their precise measures ensure that every batch of mayonnaise is the same exacting standard.

Solutions for Cooling and Storing

The proper storage of mayonnaise is essential prior to its distribution after manufacture. We keep the mayonnaise at the perfect temperature using cooling and storage devices so that it doesn’t lose its quality till it gets to the customer.

Mayonnaise Mixing

Making sure the mayonnaise has a consistent texture and emulsion in big volumes is only one of the many difficulties we face, working in the mayonnaise production sector.

To achieve the ideal texture and uniformity in mayonnaise manufacturing, a variety of industrial mixers come into play. They can be planetary mixers, high-shear mixers, vacuum emulsifier homogenizers, and multi-shaft mixers.

These mixers provide ways to make mayonnaise faster without sacrificing quality. The high-shear mixer is an essential piece of equipment that performs many functions in this process:

First-Round Mixing

After the base liquid—usually water—is added to the vessel, the mixer activates. The emulsifying egg yolks are then added and quickly distributed throughout the rotor-stator assembly.

Thorough Shear

Centrifugal force propels the ingredients outward along the workhead, where they are severely sheared in the small space between the stator and rotor. By combining the oil in tiny droplets with the other ingredients, this powerful action forms an emulsion that is stable.

Constant Mixing

There is a constant flow of new components entering the workhead from the mixer. A well-designed cycle will have the components go through the workhead several times to get a uniform and smooth mixture. Perfect mayonnaise has a constant, creamy texture, which you can achieve at this step.


Mayonnaise Manufacturing Process

It usually takes two steps to make mayonnaise. To begin, a pre-mix tank is used to coarsely scatter the oil and other necessary components, with a particle size ranging from 20 to 100 μm. Next, the pre-mix is sent from the tank to an emulsifier machine in a continuous stream. This process divides the oil into tiny droplets, with an average size ranging from 1 to 5 micrometers.

A very viscous oil-in-water emulsion is produced when oil is divided into tiny droplets, which then build a structure that is densely packed, or space-filling. Commercial mayonnaise benefits from a high viscosity since it makes the product more stable.

Many factors, including the oil volume percentage and the distribution of droplet sizes, influence the physical makeup that is created during the manufacturing of mayonnaise. The mayo’s texture and rheological qualities are set by the packing density of the oil droplets. Smaller droplets cause the mayonnaise structure to become more densely packed, which in turn increases the viscosity. A mayonnaise machine that can make small oil droplets is thus essential for the production of a firmer mayonnaise.

Mayonnaise manufacturing process, which starts with a few basic components, is a perfect illustration of the technical expertise involved in food preparation. Keep in mind the long and intricate procedure that went into making this creamy sauce the next moment you savor it.

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