Lecture 2 mayonnaise production technology plan

Lecture 2
MAYONNAISE PRODUCTION TECHNOLOGY


Plan: Application, recipe and assortment of mayonnaise. Raw materials and consumables. Technological parameters of the process. General scheme for the production of mayonnaise, batch and continuous methods of production of mayonnaise.

Key words and phrases: recipe of mayonnaise, assortment of mayonnaise, technological parameters of the process, mayonnaise production, batch and continuous methods of mayonnaise production.


Sources:
https://www.youtube.com/watch?v=Ij-kyFgj9Ag&ab_channel=SilversonMachines How to Make Mayonnaise
https://www.youtube.com/watch?v=bl2Pr7fAzUw&ab_channel=ikaworldwide IKA magic PLANT processing plant: Production of mayonnaise 67%
https://www.youtube.com/watch?v=1Dd0E4TuV5U&ab_channel=ProXES How to Produce Mayonnaise | FrymaKoruma MaxxD | Food High Shear Emulsifier
https://www.youtube.com/watch?v=hzQpph_lA10&ab_channel=AZO-Group Mayonnaise, Dressing, Sauce …. all you desire!
https://www.youtube.com/watch?v=cDWwulklcnI&ab_channel=NisaHomey Homemade Mayonnaise In 1 Minute
https://www.pmg.engineering/mayonnaise-production/ Mayonnaise Production

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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.
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.