How To Correctly Manufacture Mayonnaise

1. Selected raw materials for mayonnaise production

The making of mayonnaise is, at its core, a combination of art and science. The successful production of mayonnaise starts with the careful selection of raw materials. The following are some key ingredient selection suggestions given by IMMAY, which have a decisive impact on the final quality of mayonnaise.

1. Selection of egg yolk: Egg yolk is one of the most important raw materials in mayonnaise. It not only provides the emulsifier lecithin, but also contributes rich taste and color. Choosing fresh, high-quality egg yolks is crucial. Fresh egg yolks have a higher lecithin content and have stronger emulsifying capabilities, helping to produce a more stable and creamy mayonnaise.

2. Selection of oil: Oil is one of the main components of mayonnaise. Oil usually accounts for 65%-80% of mayonnaise and is the main component of mayonnaise. It has a significant impact on the flavor, texture and stability of mayonnaise. High-quality vegetable oils, such as olive, sunflower or soybean oil, not only provide a great taste but are also rich in healthful unsaturated fatty acids. When choosing your oil, avoid oils with strong flavors, such as peanut or sesame oil, as they may mask the flavor of the mayonnaise itself.

3. Addition of acidic ingredients: Vinegar or lemon juice is an indispensable acidic ingredient in mayonnaise. Not only do they balance the greasiness of mayonnaise, they also activate the lecithin in egg yolks and enhance the emulsification effect. When choosing, consider acidic ingredients with moderate acidity and a refreshing taste to ensure a balanced flavor in your mayonnaise.

4. Balance of seasonings: Salt and sugar are the basic seasonings of mayonnaise, and they have an important impact on the final taste of mayonnaise. The salt enhances the overall flavor of the mayonnaise, while the sugar balances the sourness and adds a rounded texture. When adding seasonings, the amount should be adjusted appropriately according to consumer tastes and the purpose of mayonnaise.

5. Consideration of additives: Although traditional mayonnaise production relies on natural raw materials, in commercial production, some stabilizers and thickeners, such as xanthan gum or carrageenan, are also added according to the product process to improve the stability of the product. properties and extended shelf life. However, the use of these additives should strictly comply with local food safety standards to ensure the health and safety of the product.

2. Master the science of emulsification

The making of mayonnaise is essentially an emulsification process involving the mixing of two immiscible liquids, water and oil. The key to emulsification is the emulsifier, and the emulsifier used in mayonnaise is the lecithin in egg yolks. Lecithin molecules have a unique structure, with one end hydrophilic and the other lipophilic, allowing it to form a stable membrane at the oil-water interface to prevent oil droplets from aggregating and separating. 

During the emulsification process, the oil droplets are dispersed into tiny droplets that are evenly distributed in the water phase. This dispersion is achieved by physical means, usually requiring stirring or homogenization. The purpose of stirring is to break up the oil droplets and bring them into full contact with water molecules, while homogenization is to further reduce the size of the oil droplets and improve the dispersion through mechanical action.

On the other hand, in order to improve the emulsification efficiency, you can use IMMAY's high shear vacuum homogenizing emulsifier mixer machine. Our industrial mayonnaise manufacturing  machine can work in a vacuum environment to reduce air mixing, and generate strong shearing force through the high speed rotating rotor to break the oil droplets into smaller droplets and evenly disperse them in the water phase. middle. This homogenization process not only improves emulsification efficiency, but also enhances the uniformity and stability of the emulsion.

3. Precisely control the water-oil ratio

The water-to-oil ratio is an important factor affecting the texture and stability of mayonnaise. When making mayonnaise, the water-oil ratio needs to be adjusted according to the desired taste and consistency. Generally speaking, mayonnaise has the most moderate texture when the water-to-oil ratio reaches 1:5 to 1:6. If the proportion of oil is too high, the mayonnaise will become greasy and thick; if the proportion of water is too high, a stable emulsion will not form.

When adjusting the water-to-oil ratio, you need to take into account other ingredients in the mayonnaise, such as vinegar or lemon juice. These acidic ingredients not only provide a sour taste, but also help the emulsifiers work better and increase the stability of the mayonnaise. In addition, salt and sugar are also common seasonings in mayonnaise, which balance the taste and enhance the overall flavor of mayonnaise.

4. Add oil slowly and evenly

During the production of mayonnaise, the way the oil is added is crucial to the success of the emulsification. Oil should be added to egg yolks and other liquids slowly and evenly. This ensures that the oil droplets have enough time to be coated by the emulsifier and form a stable emulsion.

If too much oil is added at one time, the emulsifier may not be able to fully contact the oil droplets in time, resulting in emulsification failure. Therefore, during the refueling process, you need to gradually add oil while stirring until the desired ratio is reached. In addition, the speed and direction of stirring will also affect the emulsification effect. It is usually recommended to stir in the same direction to maintain the even dispersion of oil droplets.

5. Precise control of heating temperature

During the production of mayonnaise, proper heating of liquid egg yolk can improve its physical and chemical properties. According to a study in the journal "Foods" titled "Thermal processing of liquid egg yolk regulates the physical and chemical properties of mayonnaise", when the heating temperature is in the range of 61°C-70°C and the heating time is in the range of 1-10 minutes, the properties of mayonnaise Emulsion stability will be significantly improved. Especially when the heating temperature is between 62°C and 68°C, mayonnaise has the best stability, while exceeding 69°C may lead to a decrease in stability. (Source: https://www.x-mol.net/paper/detail/1525631671348506624)