Mayonnaise Mixing For Small Scale Production

Large scale mayannaise production is normally carried out using a specifically designed plant. This process is often semi-automated and usually under vacuum. For R&D, pilot scale and small scale production typical of the “ready-to-use” market - sandwich producers, caterers and other low-volume applications - mayonnaise needs to be produced in a manner which allows much more flexibility, especially when changing formulation.

During production the mixing equipment 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. The solution may have to be agitated for a long period to complete hydration. Agglomerates can easily form; these cannot be broken down by agitation alone.

Silverson has developed a unit for manufacture of mayonnaise for the ready-to-use market, R&D and pilot scale production. The unit is capable of carrying out the entire process, including rapid preparation of premixes, hydration of thickening and stabilizing agents and preparation of the final oil-in-water emulsion.