Western-style food usually comes with mayonnaise and salad, which is typically semisolid. It is a high-fat, acidic emulsion made of vegetable oil, egg, salt, sugar, spices, vinegar, and a thickener that helps emulsions stay together. Mayonnaise is a thick, fatty sauce that is made by slowly adding oil to egg yolk and then seasonings. The mayonnaise manufacturing companies use adipose emulsification for their products. Oil and water don’t mix on their own. But mixing it with a machine can make it spread out evenly and make the emulsion. The oil and water will separate when set aside for a while. With mayonnaise making machines, when an emulsifier adds to an emulsion, it is easy to make stable emulsions.
When making mayonnaise, the yolk acts as the emulsifier. The egg yolk has a lot of lecithins, which have both water-loving and water-hating groups in its molecular structure. It can mix oil and water in a special way. When stirring the egg yolk while adding oil, the oil will form tiny droplets that you can’t see. The hydrophobic group faces the emulsifier on the surface of oil droplets. This makes a thin film around the oil droplets. At the same time, the hydrophilic group in the emulsifier comes into contact with the hydrone, which stops the water and oil from separating.
The primary technical processes of manufacturing mayonnaise:
- Choosing the raw materials.
- Take the egg out of its shell.
- Getting the water ready. Weigh all of the raw materials and dissolve some of the other materials. Start the agitator and mix the emulsion until it’s all mixed together.
- Adding oil to the mix. Under vacuum, use the high shear mixer to create circulated homogenize.
Traditionally, the technical way to make mayonnaise was to mix egg yolk, water, condiment, and vinegar, stir while adding oil, and finally make it homogeneous using mayonnaise making machines. During this process, emulsifying is not very well because there are no other emulsions besides direct agitation.
Tanks, agitators, high shear mixers, or inline pumps are the main equipment in making mayonnaise. The emulsifier enhances the performance of the emulsifying process. Mayonnaise looks and tastes better when oil mixes more quickly and efficiently.
Using the technical process of egg yolk as a guide, mayonnaise manufacturing companies need a system that works well with emulsifying egg yolk. This helped better adjust and improve the whole process. In the emulsifying function, for example, to get a stable oil-in-water emulsification system, the homogenizing ability enhances to make the droplets smaller. The water phase also connects to the emulsifier at the beginning.