mayonnaise is an oil-in-water emulsion. The ingredients used in mayonnaise are given in the following phases-oil phase only containing oil an egg phase only containing egg substances (whole egg, egg yolk or mixer) a vinegar phase which can contain vinegar, spices and flavors a water phase typical method for manufacture of mayonnaise would be as follows: in the first stage of production, the egg, which may be used in either liquid or powder form is dispersed into the water. This acts as the emulsifying agent.
-creamy sauce used as a condiment to serve with french fries, chips etc.- used as a spread on sandwiches, burgers, rolls etc.-provides base for other sauces, salad dressings mayonnaise is usually used as a condiment and it is a white to pale yellow product. It is a stable emulsion of oil, egg yolks and either lemonade or vinegar.
Commercially, mayonnaise is prepared with the use of large scale mixing equipment. The first step involves dispersal of eggs, either powdered or liquid into water. One emulsification occurs, the essential ingredients are mixed vigorously until a homogeneous texture is achieved. The oil added thereon gets absorbed by the mixture immediately. A dehydration process follows. The final agitation process is a state of the art operation which eventually achieves proper dispersal or emulsification.
Remaining continuous phase ingredients are then added and mixed until dispersed and hydrated. The oil is added as rapidly as the continuous phase will take it up. This results in a dramatic rise in product viscosity as the emulsion is formed.
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