1. Emulsion Stability

Issue: The emulsifier needs to generate sufficient shear force to break down oil droplets and disperse them evenly in the aqueous phase. Insufficient shear force may lead to incomplete emulsification, potentially resulting in product stratification or poor stability. Immay’s solution: Immay ensures sufficient shear force by continuously upgrading and optimizing the homogenizing head of the emulsifier. Operators can adjust emulsification speed and time according to actual conditions to achieve optimal emulsification effects. Using high-quality emulsifiers, such as lecithin, to enhance emulsion stability.

2. Temperature Control

Issue: Temperature control is crucial during emulsification. Excessive temperatures will damage the protein structure in egg yolks, affecting emulsification effectiveness and the final product's texture. Additionally, temperature fluctuations can lead to product spoilage. Immay’s solution: Immay's industrial mayonnaise mixer features cooling or heating systems that can adjust the temperature inside the mixing tank according to mayonnaise formula process request.

3. Equipment Cleanliness and Hygiene

Issue: The cleanliness and hygiene of emulsifiers directly affect product safety. Residual old batch products or inadequate cleaning may lead to cross-contamination, compromising the hygiene quality of the product. I mmay’s solution: Immay’s mayonnaise mixers are equipped with CIP cleaning ball valve to ensure that the emulsifier is thoroughly cleaned before and after use, the cream emulsifier adopts a dumping design, which is convenient for our operators to clean.

4. Production Efficiency:

Issue: The operational efficiency of emulsifiers affect overall production efficiency. Immay’s solution: Immay tailor-made vacuum emulsifying mixer according to mayonnaise processing request, mixing, heating and vacuum defoamation function can be processed at the same time, which greatly increase production efficiency and final cream fineness performance.

5. Equipment Wear and Maintenance

Issue: Prolonged high-load operation can result in wear and tear on emulsifiers, affecting their performance, machine maintenance and component replacement affect subsequent production and maintenance costs. Immay’s solution: Immay’s cream homogenizer mixer adopt brand parts and high-quality stainless steel material, which is stable working and durable lifespan, what’s more, the machine is with free maintenance.

6. Formula Adjustment

Issue: Different mayonnaise formulations may require different emulsification conditions. Adjusting and optimizing the emulsifier to meet the requirements of different formulations is crucial for ensuring consistent product quality. Immay’s solution: Immay design emulsifying homogenizer head according to emulsifying characteristics of the cream raw materials in different industries, which can ensure that the cream produced can achieve the best emulsifying effect.

Home » Industries » Foods » Industrial Vacuum Mixer For Mayonnaise Making

Industrial Vacuum Mixer For Mayonnaise Making

Choose IMMAY and bring deliciousness within reach! We are committed to providing you with the finest mayonnaise manufacturing machines, ensuring that every drop of mayonnaise exudes the taste of home. At IMMAY, we believe in the power of food, and our mixing equipment can help you effortlessly create healthy and delicious mayonnaise. Join us in bringing more culinary delights to the world!

Vacuum Emulsifying Mixer

External Circulation Vacuum Emulsifier Cream Mixer Manufacturer

Hydraulic Lifting Vacuum Homogenizer

Hydraulic Lifting Vacuum Cream Mixer Machine

Hydraulic Lifting Vacuum Homogenizer

Industrial Mayonnaise Manufacturing Machine Manufacturer

The origin of mayonnaise

Mayonnaise is a popular condiment around the world. It originated in France and is mainly composed of egg yolks, vegetable oil, vinegar or lemon juice, and other seasonings (such as salt, sugar, spices, etc.). It's an emulsion-type condiment, forming a stable creamy mixture by blending fats with water-based components like the moisture in egg yolks. The lecithin in egg yolks and other emulsifiers play a crucial role in this process, allowing oil and water to mix evenly, resulting in the familiar thick, creamy texture.
Mayonnaise is versatile and can be used as a salad dressing, spread on sandwiches and burgers, or as a seasoning in cooking to add flavor and richness to dishes. Mayonnaise is extremely popular around the world due to its rich taste and versatility. In different regions, people's flavor requirements for mayonnaise may vary to accommodate local taste preferences.

List of important ingredients in mayonnaise

Raw Material	Content range (per 100 grams of mayonnaise)	Function
Vegetable oil	Vegetable oil	Provides the main fat component that forms the basis of mayonnaise
Vinegar	5-10g	Provides sourness and aids in the emulsification process
Yolk	10-15g	Emulsifier to increase taste and richness
Protein	0-5g(as per formula)	Add stability and texture
Salt	1-2g	Flavor to enhance the flavor of mayonnaise
Sugar	1-5g	Add flavor, such as mustard, chili powder, etc.
Vanilla	As per formula	Enhance flavor or improve stability
Flavor	As per formula	Enhance flavor or improve stability
Sour ingredients	As per formula	Adjust the acidity of mayonnaise

What Is The Production Process Of Mayonnaise?

The industrial process of mayonnaise production is a precise and orderly one, with main goal of ensuring high standards in quality, stability, and consistency of the product. This process involves several key steps, and ensuring that each batch of mayonnaise meets customer expectations is our paramount concern.

Ingredient Selection and Preparation

Egg Yolks: Fresh eggs from healthy poultry are selected to ensure the freshness and quality of the yolks.
Vegetable Oil: Appropriate vegetable oil, such as sunflower oil or soybean oil, is selected based on product requirements. The oil should be colorless or light-colored, with a normal odor and good stability.
Other Ingredients: These include salt, vinegar, sugar, emulsifiers, and spices, which have a significant impact on the flavor and stability of mayonnaise.

Egg Yolk Preparation

Fresh chicken eggs are cleaned, disinfected, and then separated into yolks. They undergo mixing and sterilization treatment (usually maintained at 60°C for 3-5 minutes) and then cooled for later use.

Processing of Other Ingredients

Salt, sugar, and other ingredients are dissolved in vinegar and sterilized (also maintained at 60°C for 3-5 minutes), filtered, and then cooled for later use.

Emulsification and Homogenization

Under high-speed mixing, vegetable oil is slowly added to the egg yolk mixture. Initially, oil is added drop by drop, and as the volume increases and emulsification occurs, the oil can be gradually increased. When the mayonnaise thickens, a small amount of vinegar can be added to adjust the texture, followed by continuous oil addition and mixing. Finally, the mayonnaise undergoes high-speed homogenization using a high-shear homogenizer to ensure a uniform and smooth texture.

Sterilization and Cooling

The mayonnaise undergoes pasteurization at 45°C for 8-24 hours, with the temperature controlled below 55°C to prevent coagulation.

Which Issue May Encounter During Mayonnaise Mixing And Immay’s Solution?

In the production process of mayonnaise, how to fully mix ingredients such as oil and egg yolk and form a stable emulsion is an important challenge. In this process, our operators will encounter a series of difficult problems:

1. Emulsion Stability

Issue: The emulsifier needs to generate sufficient shear force to break down oil droplets and disperse them evenly in the aqueous phase. Insufficient shear force may lead to incomplete emulsification, potentially resulting in product stratification or poor stability.
Immay’s solution: Immay ensures sufficient shear force by continuously upgrading and optimizing the homogenizing head of the emulsifier.
Operators can adjust emulsification speed and time according to actual conditions to achieve optimal emulsification effects.
Using high-quality emulsifiers, such as lecithin, to enhance emulsion stability.
2. Temperature Control

Issue: Temperature control is crucial during emulsification. Excessive temperatures will damage the protein structure in egg yolks, affecting emulsification effectiveness and the final product's texture. Additionally, temperature fluctuations can lead to product spoilage.
Immay’s solution: Immay's industrial mayonnaise mixer features cooling or heating systems that can adjust the temperature inside the mixing tank according to mayonnaise formula process request.
3. Equipment Cleanliness and Hygiene

Issue: The cleanliness and hygiene of emulsifiers directly affect product safety. Residual old batch products or inadequate cleaning may lead to cross-contamination, compromising the hygiene quality of the product.
Immay’s solution: Immay’s mayonnaise mixers are equipped with CIP cleaning ball valve to ensure that the emulsifier is thoroughly cleaned before and after use, the cream emulsifier adopts a dumping design, which is convenient for our operators to clean.
4. Production Efficiency:

Issue: The operational efficiency of emulsifiers affect overall production efficiency.
Immay’s solution: Immay tailor-made vacuum emulsifying mixer according to mayonnaise processing request, mixing, heating and vacuum defoamation function can be processed at the same time, which greatly increase production efficiency and final cream fineness performance.
5. Equipment Wear and Maintenance

Issue: Prolonged high-load operation can result in wear and tear on emulsifiers, affecting their performance, machine maintenance and component replacement affect subsequent production and maintenance costs.
Immay’s solution: Immay’s cream homogenizer mixer adopt brand parts and high-quality stainless steel material, which is stable working and durable lifespan, what’s more, the machine is with free maintenance.
6. Formula Adjustment

Issue: Different mayonnaise formulations may require different emulsification conditions. Adjusting and optimizing the emulsifier to meet the requirements of different formulations is crucial for ensuring consistent product quality.
Immay’s solution: Immay design emulsifying homogenizer head according to emulsifying characteristics of the cream raw materials in different industries, which can ensure that the cream produced can achieve the best emulsifying effect.

Why Partner with Immay?

Choosing Immay vacuum emulsifier homogenizer means gaining a reliable, efficient, and innovative partner to enhance your mayonnaise production quality.

Efficient Performance

Our emayonnaise mixer machine are designed to handle the needs of large-scale production, capable of processing large quantities of raw materials in a shorter period of time while maintaining product consistency and stability.

Ease of Operation

The user interface of Immay vacuum homogenizer cream mixer is intuitive and easy to use, even non-professionals can get started quickly. In addition, our equipment is equipped with automated control systems, reducing the possibility of human operating errors.

Health and Safety

Immay high shear mayonnaise stirrer are manufactured using materials that comply with international food safety standards. They are also designed with structures that are easy to clean and maintain, preventing contamination.

Customized Solutions

Understanding that each customer has unique production requirements, Immay offers customized services. From the size and material of the homogenizer to the control system, we can adjust according to your specific needs.

Quality Service

Immay not only provides high-quality equipment but also offers comprehensive customer service, including installation, commissioning, training, and after-sales support. Our technical support team is ready to assist customers with any issues at any time.

Technological Innovation

Immay mayonnaise mixing machine adopt the latest emulsification technology, ensuring optimal emulsification effects for your mayonnaise. Our engineering team continually researches and develops new emulsification methods to enhance efficiency and product quality.

Get in Touch

We are available 24/7 by fax, e-mail or by phone. You can also use our quick contact form to ask a question about our services. We would be pleased to answer your questions.

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