Mayonnaise Manufacturing Equipment
Find innovative production technology for making mayonnaise and connect directly with world-leading specialists.
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 technology do you need?
All-in-one system for making emulsions
To make smooth batches of mayonnaise or ketchup you need to use process equipment for…
Batch processing system for emulsions and suspensions
Emulsions enhance foods with a creamy mouthfeel and richer flavors. …
Homogenization and emulsifying system for fine foods
Texture and consistency are critical to foods with delicate compositi…
Pilot ultrasonic extractor
In the herbal medicine industry, an ultrasonic extractor is a valid alternative to conventional ex…
Vacuum based homogenizer
When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vi…
Monobloc filler and capper
If you have separate filling and capping stations you may experience lower throughput rates due to…
Smart Industrial Sauce Cartoning System
Large volume producers of sauces and ready meals continuously pack different product…
Pilot plant homogeniser
From food to pharma, homogenization is an essential step in the production process that provides unifo…
Autoclave sterilizer for food cans and jars
An autoclave is a must-have machine for canned food production lines. It perfor…
Bottle filling and capping monobloc
Spillage and overfilling are common problems in most production lines for bottled produc…
Inline fill-level control for beverages
For brand protection and to prevent legal disputes due to distribution of non-compli…
Automatic filling machine for sauce
Traditional sauce filling units can struggle to maintain a high quality of output in cas…
Pipeline metal detector for sauces
Ensuring liquid and viscous products such as sauces, soups, juices and meat are contamina…
Industrial vacuum cooker
Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate wel…
Universal Mixer and Cooker for Sauces
Sauce cookers and mixing machines have traditionally been designed to suit one process…
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and simi…
High-speed unscrambler for small bottles
Large-scale production of smaller volume bottled product needs a gentle, accurate y…
Shrink tunnel for applying sleeves to different containers
Maximum flexibility is required when setting pressure and dire…
Premium steam tunnel for sleeve application
Maximum flexibility in terms of pressure, temperature and ramp setting and adju…
Advanced auto-steam shrink system
Design and development of shrink sleeves could be made much easier if small batches of sam…
Shrink sleeve applicator - 800 per minute
High speed, in-line shrink sleeving systems require dual head capability with hig…
High-pressure homogenizer
When processes call for homogenized emulsions with extremely fine particle sizes the traditional to…
Small-scale laboratory dispersing machine
Developing and validating new processes requires reliable and highly versatile eq…
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Corundum disk mill
Wet milling and grinding of viscous liquids or pastes containing solid particles such as peanut butter,must…
Cone mill machine
When your raw materials include agglomorated suspensions of grainy or crystalline solids and your process ne…
Colloid mill
For creating extremely fine emulsions and high quality dispersions a high pressure homogenizer is often chosen. T…
Ultra-fine dispersing machine for emulsions and suspensions
Producing the finest micro-emulsions and suspensions requires…
Dispersing machine for very fine emulsions and suspensions
For continuous high performance mixing of solid and liquid raw…
Economic dispersing machine for emulsions and suspensions
For products of medium viscosity and relatively consistent part…
Dispersing machine for emulsions and suspensions
Equipment operating under the rotor/stator principal is often employed whe…
Empty bottle shape, colour and size sorting system
Accurate bottle sorting system that differentiates between the bottles …
End of line system for bottling plants
As your businesses grow and you’re looking to reduce costs, a highly flexible, end o…
Combined wraparound and shrink-wrap packer
With a combined system you can help free up valuable real-estate, optimize your …
Stickpack Machine
If you are looking to pack your product into stick packs from 17 x 40 mm to 100 x 200 mm in size, you may be…
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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.
