Mayonnaise Plant

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What is Mayonnaise ?

Mayonnaise is a stable oil-in-water emulsion typically composed of oil, egg yolks, and an acid, such as vinegar or lemon juice. This creamy condiment is characterized by its white to pale yellow color and is used widely in culinary applications. Its formulation results in a thick, smooth texture due to the emulsification of oil and egg yolks.

Mayonnaise is used as a creamy condiment for snacks like French fries and chips, a flavorful spread for sandwiches and burgers, and a base ingredient for creating other sauces and dressings.

process

Process

Step 1

Emulsification

Eggs, either in powdered or liquid form, are dispersed into water, serving as the emulsifying agent.

Step 2

Ingredient Mixing

Essential ingredients such as oil, vinegar, spices, and flavors are mixed vigorously with the emulsified eggs until a homogeneous mixture is achieved.

Step 3

Oil Addition

Oil is gradually incorporated into the mixture, which is rapidly absorbed, leading to a noticeable increase in viscosity as the emulsion forms.

Step 4

Final Agitation

Advanced agitation techniques ensure thorough dispersal and emulsification, achieving the desired consistency and stability of the product.