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Mayonnaise Production

Mayonnaise Production

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Mayonnaise Production

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Mayonnaise is a water-oil emulsion with eggs. 

Ingredients
1- Oil. At a low temperature ( 7-8ºC) if possible
2- Water. With previously dissolved sugar
3- Vinegar. With previously dissolved salt and lemon juice
4- Eggs. At about 4ºC
5- Spices

The ingredients mentioned before are for the production of an ordinary type of mayonnaise. 

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.

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Mayonnaise Production

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Solution

Mayonnaise production can be executed in batches or In-line with a necessary production rate.

In-batch process

The production in batch is adequate for low output production up to 1000 kg/h
- First, the egg is supplied into the mixing tank.
- Subsequently, water with sugar is supplied.
- Immediately, the agitator of the mixing tank is switched on and the oil is slowly added into the tank where the pre-emulsion is to be prepared.
- Then vinegar with previously dissolved salt and lemon juice is added.
- Once the pre-emulsion is completed, the pump and the mixer is switched on to recirculate the product till the mayonnaise is obtained.
- When the mayonnaise is prepared, it is transferred into the buffer tank and it is ready for packaging.

Continuous process

 

In-line production process is suitable for productions higher than 1000 kg/h
- There are the same tanks of ingredients.
- Metering pumps simultaneously add various ingredients to a premix tank in the required proportions.
- The mixture is pumped through an in-line mixer and the mayonnaise is obtained with only one pass, then it is pumped into a buffer tank and is ready for packaging.

Documents

Operating principle

Mayonnaise production can be executed in batches or In-line with a necessary production rate.

In-batch process

The production in batch is adequate for low output production up to 1000 kg/h
- First, the egg is supplied into the mixing tank.
- Subsequently, water with sugar is supplied.
- Immediately, the agitator of the mixing tank is switched on and the oil is slowly added into the tank where the pre-emulsion is to be prepared.
- Then vinegar with previously dissolved salt and lemon juice is added.
- Once the pre-emulsion is completed, the pump and the mixer is switched on to recirculate the product till the mayonnaise is obtained.
- When the mayonnaise is prepared, it is transferred into the buffer tank and it is ready for packaging.

Continuous process

 

In-line production process is suitable for productions higher than 1000 kg/h
- There are the same tanks of ingredients.
- Metering pumps simultaneously add various ingredients to a premix tank in the required proportions.
- The mixture is pumped through an in-line mixer and the mayonnaise is obtained with only one pass, then it is pumped into a buffer tank and is ready for packaging.

Materials and Options

Title FTMY.1.ES-0505.pdf
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Title FTMY.1.EN-0505.pdf
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Title FTsolMY.1_FR.pdf
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Title FT MY.1_DE_0506.pdf
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Title FTMY1_RU.pdf
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