1000 liters mayonnaise manufacturing process system for catering
It's a 1000 liters cold process catering mayonnaise manufacturing line for a food company in New Zealand. The system includes a 1000L non-jacketed mixer vessel, an 15kw inline homogenizer, a 7.5kw lobe pump, a 80L oil tank and a meter pump.
Since every food production process is unique, our food making machine can be custom designed and built to suit specific needs. For more info about mayonnaise manufacturing process, please visit our website here:
Mayonnaise is an oil-in-water emulsion which can contain up to 80% oil. Gums and thickeners such as starches are used in low fat products to replace the viscosity and bulking effect of the oil, to enhance mouth feel, and to ensure that a stable emulsion is formed.
The Process of Mayonnaise Making
A typical mayonnaise manufacturing process would be as follows:
• In the first stage of mayonnaise production, the egg, which may be used in either liquid or powder form is dispersed into the water. This acts as the emulsifying agent.
• 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.
The Problems of Traditional Mayonnaise Making Machine
The mayonnaise making process is subject to a number of difficulties, many of which can be exacerbated by operator error:
• Continuous phase ingredients are only a small proportion of the total formulation, but they perform vital functions. The mayonnaise mixer must be capable of dispersing and hydrating these properly in a relatively low liquid volume. If the egg and other emulsifying agents are not properly dispersed and hydrated, the emulsion can break during the oil addition stage.
• Hydration of stabilizers and thickeners is one of the most difficult mixing operations. In some cases the solution has to be agitated for a long period to complete hydration. Agglomerates can easily form; these cannot be broken down by agitation alone.
• Due to the high proportion of oil in the recipe the emulsion can break if the oil is not added to the continuous phase correctly. This is very difficult to control when the oil addition is carried out manually.
• Oil phase droplets must be reduced to the smallest size possible to maximize the surface area of oil within the continuous phase to ensure a stable emulsion. This is not readily achieved without specialized mayonnaise making equipment.
• Aeration must be minimized or eliminated to ensure maximum product shelf life.
The Solution of Mayonnaise Production
Water is circulated from the manufacturing vessel through the system by the specially designed inline mixer. The egg (either powder or liquid) is added to the vessel and in the case of powder, is rapidly wetted out and dispersed into the high velocity liquid stream.
The remaining aqueous phase ingredients are then added to the vessel or via the powder feed hopper depending on batch size and powder characteristics. Mixing continues until the ingredients are fully dispersed and hydrated.
The oil is added to the hopper. When the valve is opened it is drawn into the aqueous phase at a controlled rate. The aqueous and oil phase ingredients then pass directly into the work head of the high shear mixer where they are subjected to intense high shear. This finely disperses the oil into the aqueous phase, immediately forming an emulsion. The vinegar (and lemon juice) is added together with the last of the oil.
Recirculation of the product continues to ensure a uniform consistency as the viscosity rises. After a short recirculation period the mayonnaise manufacturing process is completed and the finished product is discharged.
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