Ginhong is a professional mayonnaise manufacturing equipment supplier in China, our mixers widely used to make cream, ointment, lotion and emulsion in cosmetic, pharmaceutical, food and chemical industries. Follow the product links below to choose which Vacuum Emulsifier Homogenizer can meet your mayonnaise manufacture requirement.
People just love food and in almost any occasion, Mayonnaise is an important ingredient, like butter. It’s that thick, creamy sauce that goes with any snack or meal we whip up in the kitchen. Mayonnaise not only goes with a cold salad but also with special meals that would be nothing without it such as Shrimp Rolls, Tater Tots, Crab Cakes and many more.
We often read recipe articles like “How to Make Homemade Mayo”, or a “Do it yourself Mayonnaise” so popular now in the internet, but recipes and steps in making Mayonnaise goes way back in the early 19th century. The earliest common method was combining ingredients such as raw egg yolk, salt and oil in a bowl and stirring it while occasionally adding vinegar until the sauce thickens.
Now, recipes are one thing in making a successful Mayonnaise, but mixing is another thing to look upon. It is in the manner of perfect blending that an emulsion of all the ingredients would result in a smooth, homogenous and tasty Mayonnaise would be ready for use.
With great technology, comes great mixing. Ginhong manufactures Mayonnaise Mixers for small-scale and large scale production of Mayonnaise, making flawless, quality blends that preserves the feel of a homey kitchen recipe.
Mayonnaise is an oil-in-water emulsion usually containing a minimum of 65% vegetable oil up to more than 74%. Aside from oil and water, its mixture contains vinegar, spices, flavors such as sugar, salt and mustard and stabilizers in the following proportions:
We can see from the above formulation that the ingredients have varying viscosities that would place major considerations in the overall design and manufacture of a Mayonnaise mixer. Proper mixing of Mayonnaise ingredients is detrimental in making good end-products, thus a predetermined type of mixer, its speed, number of agitators and number of blades and the manner of how it would be mixed are paramount in making a homogenous mix.
Upon starting the production, the following procedures are commonly followed in Mayonnaise production:
Yield of Ingredients in Maximized
Thickening agents are fully hydrated and active ingredients fully dispersed.
Enhanced Mixer Capabilities
High viscosity mayonnaise can be processed easily with Ginhong’s Mayonnainse Mixer, without necessarily needing additional pumps or auxiliary equipment.Easily adapted to variations in product type and recipe.
Fast Inherent Reaction Rates
Intense and enhanced chemical reaction with high degree of concentrated input energy that produce superior dispersion than traditional mixing methods.Agglomerates can be easily dissolved.
Ginhong Mayonnaise Mixer is capable of attaining uniform and homogeneous emulsion, with good physical and chemical properties.
Less Air Entrainment
The overall mixing system forms a close loop, meaning it prevents unwanted air from entering into the system. With less to no air entering the system, cavitation or formation of bubbles in a liquid, which causes blade damage, is prevented.
Reduced Waste and Sanitary
The scraper gathers material wastes which can be collected without process interruption.
Consistent Product Quality and Stability
Offers batch-to-batch product consistency and stability with high manufacturing savings.