Low Fat Mayonnaise Production Made Easy

PerMix Perfects Low Fat Mayonnaise Production

Mayonnaise, informally called mayo is a cold sauce originating in French cuisine is an oil-in-water (O/W) emulsion with a dispersed oil phase and a continuous water phase containing egg, vinegar, salt, sugar, mustard and water. The oil-water interface is stabilized by egg yolk, which acts as an emulsifier.

Science Behind Mayonnaise formation:

Emulsification: It is the process to force two immiscible liquids to combine in a suspension. Substances like oil and water, which cannot dissolve in each other to form a uniform homogenous solution but the problem are these two unlike substances won’t form an emulsion on their own—so for that, it needs the help of an emulsifier.

So, now the question arises what is an emulsifier?

Emulsifiers are molecules with a fat-soluble part and a water-soluble part. The fat-loving part sticks to the oil, and the water-soluble part sticks to the water, creating an effective barrier around the droplets thus it is a component that coats the droplets, keeping them separate from each other because when left the droplets will clump together, causing the emulsion to separate. Egg Yolk containing lecithin is an
example of an emulsifier.

Ingredients Used for Processing:

Mayonnaise is a thick creamy emulsion of egg yolk, oil, vinegar, lemon juice and seasoning. It works as a base for various sauces like thousand island, tartar sauce etc. Mayonnaise is often used as spreads on sandwiches and burgers, as the creamy base in cold salads, as a dip for French fries and much more. However, mayonnaise from all over the world can have varying ingredients depending on the country of origin. Differences can be seen in 4 choices like the type of oil or emulsifier. The oil type can be changed because of economic reasons while different spices can be used to reflect the culture. The emulsifier used can vary between whole egg (common in USA), liquid egg yolk (common in Europe) and spray dried egg yolk.

Low Fat Mayonnaise is:

• Oil 20-30 %
• Egg 3-4 %
• Water 60-70 %
• Starch 4%
• Vinegar 4 %
• Salt 1 %
• Sugar 1 %
• Lemon juice 0,5 %
• Spices (essential oils) 0,5 %

Production of low fat mayonnaise can also be prepared in batches or In-line, but the mixture of water and starch is to be prepared in advance. This is typically completed in a kettle that is staged close to the PVC Universal Vacuum Mixer.
– An In-line blender disperses starch in a kettle of water and is heated.
– A lobe rotor pump transfers the starch through a tubular heat exchanger where it cools to about 10ºC. In this process the starch hydrates and the mixture gets an important viscosity.
– The starch mixture is supplied to the PerMix PVC Universal Vacuum Mixers Processor and the
preparation of mayonnaise starts at this stage. Yo u can see an example of this is the picture above.

On the market other types of sauces based on the mayonnaise can also be found:

• Cocktail sauce. Tomato and any type of liquor like cognac is added.
• Mayonnaise with olive oil, with approximately about 1% of olive oil added.
• Mayonnaise with garlic or other seasonings. These powdered ingredients are added into the water or oil phase before its preparation.