How is mayonnaise made

How is mayonnaise made
Mayonnaise is an oil in water (O/W) emulsion, and emulsification is the key technology in the production of mayonnaise. Under the action of emulsifiers, the mayonnaise is stirred by a high-speed mixer and homogenized by a colloid mill, making it a stable emulsion.
Due to the fact that oil and water are immiscible liquids, emulsification is necessary to stabilize the product. Emulsification not only relies on strong stirring to micronize the dispersed phase and evenly disperse it in the continuous phase, but also requires the presence of emulsifiers.
Egg yolk acts as an emulsifier, and its emulsifying ability may be formed by the combination of lecithin and protein in the egg yolk to form egg phospholipid protein. It can not only reduce the surface tension between the oil and water phases, which is conducive to the micronization of the dispersed phase, but also prevent the merging of particles due to the distribution of emulsifiers on the surface of the particles.

The production process of mayonnaise
The main ingredients of mayonnaise are at least 70% of the total weight of vegetable oil and egg yolk, and the type of oil is optional. The ingredients are mustard Mustard and lemon juice. Actually, white vinegar is also very good. Of course, salt and pepper cannot be lacking. Here, white pepper powder is used to ensure consistent color. Industrial mayonnaise adds more spices and stabilizers such as natural gum and modified starch to maintain its shape. In terms of nutritional value, industrial products, due to the addition of many ingredients, although their fragrance is not as good as homemade ones, their calorie value is lower.
Mix water with brewed vinegar, stir and add sclerotinic acid to make a solution. Add 1/3 of the above solution to the egg yolk, salt, and spices to make a paste. Add salad oil and 2/3 of the above solution while stirring with a mixer to produce a highly stable emulsion. This mayonnaise has no decrease in viscosity during storage.