Bottom Homogenizer For Mayonnaise Making

Mayonnaise is an oil-in-water emulsion. The ingredients used in mayonnaise are given in the following phases- Oil Phase only containing oil An egg phase only containing egg substances(Whole egg, egg yolk or mixer) A vinegar phase which can contain vinegar, spices and flavors A water phase A typical method for manufacture of mayonnaise would be as follows: In the first stage of production, the egg, which may be used in either liquid or powder form is dispersed into the water. This acts as the emulsifying agent.

For mayonnaise packaging solution also afford aseptic sterilizer with deaeration system, in multiple tube and tube in tube design for filling the processed pulp in to bag in drum thru, aseptic fillers. The modular structure of the production line for fine food results in the best flexibility. the continuous line offers the possibility of manufacturing a wide range of products as the processing parameters of the system can easily be altered or adapted during processing. Then filler available with single head/twin heads/ four heads filling machine suitable for fill the cans of mayonnaise and at last a packing machine is attached to pack the mayonnaise cans hygienically.

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