Mayonnaise making equipment

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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 making equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to bottling once reaching a satisfactory consistency.

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Small-scale laboratory dispersing machine

Developing and validating new processes requires reliable and highly versatile e...

High-clean FFS machine for butter in mini portions

With the production of dairy products such as butter in mini portions ...

Standard FFS machine for spreads and sauces in mini portions

In the food industry, from a microbiological point of view,...

Pilot ultrasonic extractor

In the herbal medicine industry, an ultrasonic extractor is a valid alternative to conventional e...

Automatic filling machine for sauce

Traditional sauce filling units can struggle to maintain a high quality of output in ca...

Vacuum based homogenizer

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vi...

Universal mixer and cooker for sauces

Sauce cookers and mixers have traditionally been designed to suit one process. This c...

Colloid mill

For creating extremely fine emulsions and high quality dispersions a high pressure homogenizer is often chosen. ...

High-pressure homogenizer

When processes call for homogenized emulsions with extremely fine particle sizes the traditional t...

Sachet Machine

If you want to pack into eye-catching 4-side sealed sachets between 40×50 mm and 250×200 mm in size, ...

Centrifugal mixer for batters and creams

Batters, creams and other delicate sauces and emulsions take time to mix, reducing...

Temperature-treatment mixer for bakery & gastronomy

The production of creams, sauces, ragouts, ready-to-bake, and sim...

GMP homogenizing system

Manufacturers need production mixing equipment that is capable, flexible, and easy to maintain. Accur...

Corundum disk mill

Wet milling and grinding of viscous liquids or pastes containing solid particles such as peanut butter,mus...

Dispersing machine for emulsions and suspensions

Equipment operating under the rotor/stator principal is often employed wh...

Dispersing machine for very fine emulsions and suspensions

For continuous high performance mixing of solid and liquid ra...

Cone mill

When your raw materials include agglomorated suspensions of grainy or crystalline solids and your process needs a st...

Inline batch mixer for solids and liquids

Several issues often arise when your process requires batch-wise mixing of powde...

Continuous homogenizing system

Certain mixing tasks present unique challenges and manufacturers need equipment that is speci...

High accuracy homogenizing system

When extremely high accuracy is required in your recipe or formulation traditional mixing...

Horizontal kneader

For high viscosity products, better results and reduced process times can be achieved with kneading type r...

Vertical kneader

Production of highly viscous products with high solid content often benefits from kneading processes rather t...

Continuous kneader

Effective mixing of highly viscous products with extremely high solids content can be difficult and the re...

Batch dispersing machine

Equipment operating under the rotor/stator principal is often employed when more traditional methods...

Batch dispersing machine for abrasive products

For mixing and dispersing tasks that cannot be completed by conventional st...

Batch dispersing machine for bottom entry into vessels

When your process requires high performance mixing or dispersion b...

Cost-effective homogenizing and emulsifying system

Manufacturers need production mixing equipment that is capable, flexib...

Dust-free continuous homogenizing system

Producers in a wide variety of industries benefit from equipment that can continuo...

Dilution system for two or more liquids in one pass

Onsite dilution of liquid process ingredients has historically been a...

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!

Improving your production process with mayonnaise making equipment

The production process of mayonnaise is fairly straightforward. You prepare a 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 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 spices. Non-food uses also abound as a lubricant, cleaning agent, burn treatment, hair treatment, and others. Though simple to make, mayonnaise is an exceptionally versatile ingredient.