Efficient mayonnaise production

The solution for shorter processing times

Mayonnaise, a beloved condiment enjoyed worldwide, has long been a staple in our kitchens. However, behind the scenes, the process of creating this creamy delight can be challenging, especially if you want to ensure high-quality standards in the most efficient manner. In this article, we will point out the most important challenges in mayonnaise production and their overcome to achieve high-quality products while keeping the production time short.

PROCESSING TIMES

In the fast-paced world of food processing, time is a crucial factor to meet market demands, boost productivity and stay competitive. Regarding the mayonnaise production, a significant way to do so is to score a high oil dosing rate, which increases the production throughput per hour while maintaining high quality. That requires an appropriate machine. With an oil supply of up to 3 kg/s, the mixing machine ProxxD enables faster processing times and overall improved productivity, while the reduced batch times contribute to higher energy efficiency of the overall system.

PRODUCT QUALITY

Another vital aspect of mayonnaise production is consistency, as it directly impacts the taste and texture of the final product and can therefore enhance customer satisfaction. To guarantee a smooth and consistent mayonnaise and to prevent separation during packaging or storage, it is essential to achieve an optimum dispersion by keeping the size of the oil droplets as small as possible. Due to its high shear mixing systems and the precise control over mixing speeds, the ProxxD can easily meet these requirements and create an optimal environment for emulsification.

CAPACITY

Among suppliers for restaurant chains or other bulk purchasers, the need to cope with high production capacities is very well known. But when it comes to meeting the demands of a growing market, many manufacturers reach their limits. To handle larger volumes of mayonnaise production, the ProxxD machine, that is based on the already successful MaxxD model, features an improved homogenizer which increases the production capacity of up to 6,000 kg. 

FLEXIBILITY

Food trends like living vegan, clean eating or gluten-free diets are on the rise, creating both: new opportunities and challenges for the food industry. To adapt to these changing dietary patterns and stay ahead of the competition, recipes need to be modified to be ‘cleaner and greener’ without compromising on product quality, taste and shelf-life. Regarding the mayonnaise production, ProXES offers solutions such as hot and cold processing for full-fat or low-fat mayonnaise as well as machines that can process plant-based substitutes such as soy, rice, or nuts.

CONCLUSION

Overall, to face the challenges of mayonnaise production and attain production efficiency, innovative machines are indispensable. With faster processing times, optimal dispersion, higher capacity and adaptability to nutritional trends, manufacturers can produce high-quality products and remain competitive while consumers continue to enjoy their favourite mayonnaise in different styles and flavours.

Do you want to discuss your personal case and gain more insights on how to shorten the production time and enhance the emulsion stability of mayonnaise?