Lecture 2 mayonnaise production technology plan

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.
Role of different Ingredient on the quality and processing of Mayonnaise 

1. 
   Oil- It is the main ingredient in mayonnaise and therefore it has a large influence on the quality of the final product. The amount of oil dispersed in the mayonnaise contributes to the viscoelastic behaviour and stability of the product. The oil also impacts the organoleptic properties by providing creaminess and flavour to the mayonnaise. It is therefore important to use an oil with a neutral taste, like rapeseed oil, sunflower oil, or grapeseed oil.
   

2. 
   Egg- In industries pasteurized liquid egg yolk or powdered egg yolk is generally used. Egg yolk is more commonly used as compared to egg white because of its greater emulsifier properties, while egg white also shows some emulsifying ability, but egg yolk is four times more effective. LDL is often referred to as the primary reason for the excellent emulsifying properties.
   

3. 
   Vinegar- Vinegar used in mayonnaise contributes to the flavour of the mayonnaise and it also decreases the pH, helping in the microbiological safety and preservation.
   

4. 
   Salt and sugar- Salt contributes to the flavour and to the stability of the mayonnaise Salt help to neutralize the charges of the proteins (from eggs) so they can adsorb more efficiently to the droplet interface. Sugar also contributes to the flavour of the mayonnaise and is added mainly to counteract the flavour of vinegar.
   

5. 
   Mustard– Mustard contributes to the flavour and colour of mayonnaise. Most of the flavour in mustard comes from the isothiocyanates.