Mayonnaise Manufacturing Equipment
Mayonnaise is created by blending oil with eggs, and then flavoring with vinegar, mustard, herbs, and spices. The eggs are a natural emulsifier that creates a uniform mixture. Ingredients are pumped into mayonnaise manufacturing equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to packaging and bottling once reaching a satisfactory consistency.
Which mayonnaise equipment do you need?
Batch processing system for emulsions and suspensions
Vacuum based homogenizer
Pilot ultrasonic extractor
Combined wraparound and shrink-wrap packer
End of line system for bottling plants
Empty bottle shape, colour and size sorting system
Dispersing machine for emulsions and suspensions
Economic dispersing machine for emulsions and suspensions
Dispersing machine for very fine emulsions and suspensions
Ultra-fine dispersing machine for emulsions and suspensions
Cone mill machine
Corundum disk mill
GMP homogenizing system
Small-scale laboratory dispersing machine
Shrink sleeve applicator - 800 per minute
Advanced auto-steam shrink system
Premium steam tunnel for sleeve application
Shrink tunnel for applying sleeves to different containers
High-speed unscrambler for small bottles
Temperature-treatment mixer for bakery & gastronomy
Universal Mixer and Cooker for Sauces
Industrial vacuum cooker
Pipeline metal detector for sauces
Automatic filling machine for sauce
Inline fill-level control for beverages
Bottle filling and capping monobloc
Autoclave sterilizer for food cans and jars
Pilot plant homogeniser
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Improving your production process with mayonnaise processing equipment
The production process of mayonnaise is fairly straightforward. You prepare a stainless steel mixing tank with water and vinegar, to which ingredients may be pumped from other tanks. This emulsification mixer blends the ingredients into a uniform consistency. Once adequately combined, your mayo is ready to be pumped to your bottling equipment. Your filled bottles are capped, sent to your labelling machine, and ready for distribution.
Fundamentals of food safety
The production of mayonnaise employs the use of raw eggs, so food safety becomes a major point of concern due in particular to the risk of salmonella poisoning. All eggs used in the production of mayonnaise must be pasteurized. This process uses heat of approximately 60 °C to kill any bacteria present without cooking the egg. The mayonnaise making machine and equipment used in this step are pasteurization machines that significantly accelerate this process at an industrial scale.
Pasteurized eggs that are refrigerated should remain so, or condensation may stimulate bacterial growth into the egg. Eggs at room temperature, however, do not require refrigeration after pasteurization. In addition, maintaining pH below 4.1 will further help to prevent salmonella growth. Failure to ensure proper food safety of your egg ingredients can compromise the safety of your mayonnaise.
Eggs, the exceptional emulsifiers
The importance of eggs in the production of mayonnaise lies in their properties of emulsification. Traditionally mayonnaise contains only the yolk portion of the egg, but low-fat varieties will typically use the whites instead. The yolk emulsifies so well due to a protein called lecithin, but egg whites also have emulsifying properties from their albumin content, so either or both will suffice for this purpose.
The egg proteins envelope minute portions of vinegar, allowing it to disperse evenly within an oil base. The water-loving heads of lecithin are drawn to the vinegar, while the fat-loving tails extend into the oil. Any insoluble ingredients may be combined in this way to achieve uniform consistency. Interestingly, turmeric and saffron are prohibited from use in mayonnaise production for their ability to mimic the color of egg yolk.
No eggs, no problem! Making vegan mayonnaise
Producing vegan mayonnaise comes with the challenge of achieving a similar emulsion to traditional mayo without the eggs. To do this, any emulsifier will work, but soy-derived lecithin is a common substitute. Vegan mayonnaise may also be produced in partial emulsions that separate slowly. If your mayo has separated, a quick mixing will reconstitute the ingredients into a uniform mixture for consumption. Without the eggs, this may not be considered true mayonnaise, as is the case in the United States. Even so, it is often indistinguishable in taste and texture.
Mayonnaise: the modifier of many mixtures
A variety of products incorporate mayonnaise for its rich flavor and creamy texture. Considering that mayo is mainly just a mixture of oil and eggs, it can be substituted for them in any recipe. Cakes and cookies are one such example. Mayonnaise can provide a protective coating to lock in moisture when cooking, or be used to create a more complex emulsion such as creamy salad dressings like creamy italian, or sauces such as mustard.
Fry sauce is a combination of mayonnaise and ketchup, spicy mayonnaise is a common ingredient in Asian cooking, and Aioli is essentially mayonnaise with garlic and other dried spices. Non-food uses also abound as a lubricant, cleaning agent, burn treatment, hair treatment, cosmetics and others. Though simple to make, mayonnaise is an exceptionally versatile ingredient.