Mayonnaise manufacture

The oil used for mayonnaise manufacture must remain liquid even during storage at refrigerator temperatures. If some portion of the oil solidifies, the fat crystals disrupt the surface film and the emulsion breaks. The oil is usually winterized, i.e., it is held at a low temperature for 1 or 2 days and the solid fraction is removed. Polyglycerol esters may also be added to the oil to inhibit fat crystal formation to prevent this problem. 

An obvious benefit of such a system is that it can be used for flow processing and can be installed on-line . In this way large volumes can be processed as is the case in the manufacture of such items as fruit juices, tomato ketchup and mayonnaise. 

In 2000-2001, Argentina produced 1.60 MMT of sunflower oil and exported 1.18 MMT (of that oil), with 0.42 MMT disappearance, 75% of which was destined for direct consumption, whereas the rest was used in the manufacture of margarine and mayonnaise. An analysis of internal demand by oil type in Argentina shows sunflower oil with 70% of the trade, followed by soybean (26%), and low volumes of corn and olive oils. Use of sunflower oil is widespread in this region. 

As mayonnaise contains seven times more oil than water and the emulsion is an oil-in-water type, preparation of a stable mayonnaise emulsion is difficult. Thus, major manufacturers of these products have developed proprietary techniques to achieve this goal. Interactive effects of various factors on the stability of mayonnaise emulsions are not well understood. Therefore, production of stable mayonnaise has remained an art to some degree. Although egg solids are the backbone of a stable emulsion, processing conditions whose interactions are only partially understood play an important role. 

Tamarind flour is used as food thickeners, stabilizers, and gelling agents. Polysaccharides from tamarind seeds can be used to replace pectin in the manufacture of jellies and jams, can be used in fruit preserving with or without acids, and can be used as a stabilizer in ice cream, mayonnaise, and cheese. 

Encapsulated ingredients are used in many food applications. They can be incorporated in beverages, dairy products, baked products, and manufactured meats, including infant and other specialized formulations. Examples of food products in which encapsulated ingredients can be incorporated are UHT milk, cheese, ice cream, margarines, muesli bars, yoghurt, infant foods, dietetic food supplements, spreads, health drinks, mayonnaise, baked products, and breakfast cereals. 

Before considering the utilization of canola oil in the formulation of margarine base oils, shortenings and specialty fats, it should be pointed out that this oil has proved to be an excellent salad and cooking oil both for general household use and also in the commercial manufacture of mayonnaise, sandwich spreads, and liquid and spoonable" salad dressings. 

The designation "winterizing" is a carryover from the days when cottonseed oil was left outside in the winter to allow the higher melting portion to solidify for subsequent removal by filtration. The liquid portion was used in the manufacture of salad dressing and mayonnaise. These products, which are oil-in-water emulsions, are usually stored in the refrigerator. If fat crystals... 

Egg products, in liquid, frozen or dried forms, are made from whole eggs, white or yolk. They are utilized further as semi-end products in the manufacturing of baked goods, noodles, confectionery, pastry products, mayonnaise and other salad dressings, soup powders, margarine, meat products, ice creams and egg liqueurs. Figure 11.5 gives an overview of the main... 

The subject of this chapter represents one of the most diverse areas in soft matter science. Colloidal materials are systems in which small droplets or particles of one material are dispersed in a continuous phase of another material. This definition is deliberately broad as colloidal systems span an extremely wide range of materials, from solid particles suspended in aqueous solution, to droplets of moisture in the air, and foams, and can even be extended to include granular materials like sand. Colloidal science is a subject that is particularly relevant in our everyday lives because it plays an important role in the manufacture of numerous everyday substances. Many of the foods we eat can be described as colloids. Creamy foods, like mayonnaise, sauces, or ice cream, contain tiny droplets of fat dispersed in an aqueous medium food can be foams (liked whipped cream), and it can be a solid sponge (like bread or cake). Personal care products like face creams and toothpastes are colloidal systems, as are household paints and inks. Even the dilute polymer solutions discussed in Chapter 4 can be considered colloids. 

GO GENERIC. In many cases, the food inside the ho-hum packaging of generics and store brands is the same, produced by the same manufacturer, differing only in label and price. My family likes only a certain brand of mayonnaise, so I splurge or use coupons. With... 

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