This document provides information about mayonnaise production. It discusses the history and ingredients of mayonnaise, including that it was invented in France in 1756 and contains oil, eggs, vinegar, and other ingredients. The document also outlines the process of making mayonnaise using an immersion blender, including premixing ingredients, making a coarse emulsion by adding oil to the water phase, and emulsifying to decrease droplet size. Finally, it discusses analyzing mayonnaise texture and droplet size, as well as the concept of phase inversion in mayonnaise emulsions.

1. 9.
MAYONNAISE
PRODUCTION
MAKHOSI MAHLANGU
MSc FOOD SCIENCE (ITALY)
makhosi@africanfoodrevolution.org

2. INTRODUCTION TO MAYONNAISE
Mayonnaise was invented in 1756 by the
French chef of the Duc de Rechelieu.
Mayonnaise is a pale yellow sauce with a
thick and creamy texture.
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3. INTRODUCTION TO MAYONNAISE-continued
Mayonnaise can be divided into low fat
mayonnaise (30-65% oil) and high fat
mayonnaise (75-80% oil).
Oil is dispersed in a water phase to form
an oil-in-water mayonnaise.
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5. INTRODUCTION TO MAYONNAISE-continued
Ingredients found in the water phase are:
eggs, vinegar, salt, sugar, mustard and
water.
The oil-water interfaces are stabilized by
egg yolk which contains emulysifying
agents.
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6. INTRODUCTION TO MAYONNAISE-continued
The oil need to be broken into smaller
droplets to form the emulsion and often
achieved through stirring.
Mayonnaise is consumed in many countries
across the globe specifically in fast food
outlets.
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7. What do
celebrity
chefs say
about making
mayonnaise?

8. Get good quality ingredients.
Use a bland oil.
Complement your spices well so that
they do not overpower other
components.
Pour the oil in slowly.
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9. Which are the common brands of
mayonnaise consumed in
zimbabwe?
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11. The variance in mayonnaise
globally…
Mayonnaise differs across countries with
countries using different emulsifiers, oils,
spices, vinegar and mustard.

12. Largest mayonnaise
producers in the world
The global mayonnaise market
reached a value of US$ 10.3
Billion in 2018. By 2024, the
market value is projected to
reach US$ 13.2 Billion.
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13. Top Mayonnaise producing companies
1. Dr. Oetker-Germany
2. Kraft heinz-USA
3. McCormick-USA
4. Kenko Mayonnaise-Japan
5. Oasis Food-USA
6. Stokes Sauces-UK
7. Mrs. Bectors-India

14. Ingredients used in mayonnaise
processing

15. oil
Is the main ingredient in
mayonnaise production.
It contributes to the
visco-elastic behaviour,
stability and high viscosity of
the product.
Provides organoleptic
properties by providing
creaminess and flavour to the
mayonnaise.
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16. oil-CONTINUED
Oils with neutral tastes make
great oil like rapeseed,
sunflower oil or grapeseed oil.
Appearance and smooth texture
is dependent on the oil
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17. eggs
Eggs are composed of 3 parts
which are the egg york (59%),
egg white (31%) and outer shell
(10%)
Egg yolk and egg white are used
as emulsifiers
Egg white or albumen is
composed of water (84-89%),
protein, glucose and some
minerals
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18. Eggs-continued
Egg yolk only contains 50%
water
The remaining 50% in egg yolk
consists of lipids (33%),
proteins (15%), carbohydrates
(1%) and minerals (1%)
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19. Emulsifying and stabilizing
properties of eggs

20. Egg yolk is four times as effective as an
emulsifying agent as compared to
albumen.
Emulsifying properties off eggs
depends on the amount of LDL,
livetins and some extent the granules
and phosvitin.

21. The surface load of egg yolk at the
oil-water interface is around 1-3
mg/m3 and is dependent on both
salinity and pH
Liquid egg yolk can be spray-dried to
improve the shelf-life but processing
egg yolk results in denaturation

22. Stability of an emulsion is determined
by its ability to withstand destabilizing
mechanisms such as creaming,
flocculation and coalescence
This influences the quality of
mayonnaise and gives a more firm
texture

23. vinegar
Contributes to the flavour and
decreases the pH.
Low pH ensures a
microbiologically safe product
with a longer shelf life.
There are different vinegars
which impart distinct flavours
no mayonnaise. Olive oil gives
the mayonnaise a rich fruity
taste.

24. Salt and sugar
Salt contributes to the flavour
and stability of the
mayonnaise.
Salt neutralizes the charges of
the protein, so they can absorb
more efficiently to the droplet
interface.
Sugar contributes to the
flavour and counteracts the
flavour of vinegar.

25. mustard
Contributes to the flavour and
colour of mayonnaise.
Flavour in mustard comes from
isothiocyanates.
Acid stabilizes these flavour
compounds.
Mustard can also be added as
mustard flour.

26. Mayonnaise production in detail
using an immersion blender
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27. Immersion blender
Making Smoothies, Mayonnaises
and Milkshakes. Whether you're
after a creamy milkshake for
dessert or a fruit-filled
smoothie for breakfast, the
immersion blender was made for
whipping up frothy beverages.
And it's plenty powerful to
tackle ice cubes and frozen
fruit.
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28. Ingredient Fraction (w/w %) Amount/kg
Water 5.80 1.91
Salt 0.300 0.099
Sugar 0.300 0.099
Mustard 2.50 0.826
Vinegar 2.10 0.693
Egg yolk/ liquid (8% salt) 8.50 2.81
Rapeseed oil 80.5 26.6
Total 100 33.0
Standard mayonnaise recipe with the ingredients at
a standard temperature of 8 degrees celsius

29. Ingredient Fraction (w/w %) Amount/kg
Water 7.10 2.34
Salt 1.04 0.344
Sugar 4.00 1.32
Mustard 0.300 0.099
Vinegar 3.00 0.990
Whole egg/ liquid (0% salt) 3.61 1.19
Egg yolk, Liquid (8% salt) 1.96 0.646
Rapeseed oil 79.0 26.1
Standard mayonnaise recipe using the whole egg
Total 100 33.0

30. Please note…
The highest oil content that can be
used in mayonnaise is 84%
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31. 3 STEPS USED
IN
MAYONNAISE
PRODUCTION

32. 1. Premixing
In this step water, salt, sugar,
mustard and egg yolk are mixed
together for 30 seconds.
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33. 2. Coarse emulsion
Oil is added to the water phase to
form an emulsion. Vinegar is added
and mixed evenly.
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34. 3. Emulsification and sampling
The last step is decreasing the size of
the droplets in order to form more
stable mayonnaise.
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35. MAYONNAISE
ANALYSIS

36. ANALYSIS OF PRODUCT
1. TEXTURE
2. DROPLET SIZE

37. PHASE
INVERSION
OF
MAYONNAISE
Occurs when the emulsion changes from
being an oil-in-water to a water-in-oil
emulsion, or the other way round.
Phase inversion can be either
transitional or catastrophic.
Transitional phase inversion is caused
by a change in the formulation like
temperature or salinity.
Transitional phase is reversible.
Catastrophic phase inversion is caused
by a change in the oil-water ratio.

38. CONCLUSION
● LSU should start making mayonnaise ASAP
● Local oils can be used to make mayonnaise
considering that the farm produces eggs
● Oils from indigenous edible
fruits could be evaluated