How to improve the stability of mayonnaise emulsion?

There are the following points:

(1) Adding 1% - 2% white mustard powder can maintain the stability of the product;

(2) The emulsifying effect of fresh eggs is good, because the decomposition degree of lecithin in fresh egg yolk is low;

(3) The appropriate emulsification operation temperature is 15 ~ 20 ° C;

(4) Adding a small amount of glue (gelatin, pectin, agar, etc.) can increase the stability of the product;

(5) Ensure the appropriate amount of salt and vinegar. If the dosage of salt and vinegar is high, the stability of the product will be reduced;

(6) Emulsified products can be heated and sterilized at 45 ° C ~ 55C for 8 ~ 24 hours, or lactic acid bacteria can be added and placed at room temperature for 20 days to inhibit the proliferation of harmful bacteria. The bottled products should be protected from high temperature and vibration during storage to extend the shelf life;

(7) Some mayonnaise will separate after long-term storage at low temperature. This is because the oil forms solid crystals at low temperature, which is caused by the destruction of the emulsifying property of the product. Therefore, the mayonnaise used for mayonnaise should take out solid fat and wax, so that it will not solidify at low temperature.