Mayonnaise manufacturing process by RX-100L vacuum homogenization mixer machine
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- čas přidán 27. 08. 2024
- It's a short video of mayonnaise manufacturing process done in RX-100 vacuum homogenization mixer machine in Ginhong factory. The production line includes RX-100 mixer and 3hp water chiller. Visit our website ginhong.com/ma... to learn more about mayonnaise processing.
Mayonnaise is an oil-in-water emulsion which can contain up to 80% oil. Gums and thickeners such as starches are used in low fat products to replace the viscosity and bulking effect of the oil, to enhance mouthfeel, and to ensure a stable emulsion.
Large scale production is normally carried out using plant specifically designed for mayonnaise manufacture. This process is often semi-automated. For R&D, pilot scale and small scale production typical of the “ready to use” market - sandwich producers, caterers and other low-volume applications - mayonnaise needs to be produced in a manner allowing much more flexibility, especially when changing formula.
The Process of Mayonnaise Making
A typical mayonnaise manufacturing process would be:
• In the first stage of mayonnaise production, the egg, which may be used in either liquid or powder form is dispersed into the water. This acts as the emulsifying agent.
• Remaining continuous phase ingredients are then added and mixed until dispersed and hydrated.
• The oil is added as rapidly as the continuous phase will take it up. This results in a dramatic rise in product viscosity as the emulsion is formed.
The Problems of Traditional Mayonnaise Making Machine
The mayonnaise making process is subject to a number of difficulties:
• Continuous phase ingredients are only a small proportion of the total formulation, but they perform vital functions. The mayonnaise mixer must be capable of dispersing and hydrating these properly in a relatively low liquid volume. If the egg and other emulsifying agents are not properly dispersed and hydrated, the emulsion can break during the oil addition stage.
• Hydration of stabilizers and thickeners is one of the most difficult mixing operations. In some cases the solution has to be agitated for a long period to complete hydration. Agglomerates can easily form; these cannot be broken down by agitation alone.
• Due to the high proportion of oil in the recipe the emulsion can break if the oil is not added to the continuous phase correctly. This is very difficult to control when the oil addition is carried out manually.
• Oil phase droplets must be reduced to the smallest size possible to maximize the surface area of oil within the continuous phase to ensure a stable emulsion. This is not readily achieved without specialized mayonnaise making equipment.
• Aeration must be minimized or eliminated to ensure maximum product shelf life.
The Solution of Mayonnaise Production
Ginhong has developed a mayonnaise making machinery for the ready to use market, R&D and pilot production. The unit is capable of carrying out the entire mayonnaise production process, including rapid preparation of premixes, hydration of thickening and stabilizing agents and preparation of the final oil-in-water emulsion. Operation is as follows:
Water is circulated from the manufacturing vessel by the specially designed inline mixer. The egg (either powder or liquid) is added to the vessel and in the case of powder, is rapidly wetted out and dispersed into the high velocity liquid stream.
The remaining aqueous phase ingredients are then added to the vessel or via the powder feed hopper depending on batch size and powder characteristics. Mixing continues until the ingredients are fully dispersed and hydrated.
The oil is added to the hopper. When the valve is opened it is drawn into the aqueous phase at a controlled rate. The aqueous and oil phase ingredients then pass directly into the work head of the high shear mixer where they are subjected to intense high shear. This finely disperses the oil into the aqueous phase, immediately forming an emulsion. The vinegar (and lemon juice) is added together with the last of the oil.
Recirculation of the product continues to ensure a uniform consistency as the viscosity rises. After a short recirculation period the mayonnaise manufacturing process is completed and the finished product is discharged.
The Advantages of Ginhong Mayonnaise Manufacturing Equipment
• Ideal for small batches that are intended for immediate use.
• Aeration is minimized.
• The system practically eliminates operator error.
• Offers the batch-to-batch consistency and stability of mayonnaise manufactured in turnkey plant without the high capital expenditure.
• Yield of raw materials is maximized, as thickening agents are fully hydrated and other ingredients are correctly dispersed.
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WhatsApp: +86-189 5126 2589
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Website: ginhong.com
how much this machine cost, and how i can buy it?, please!
Hi Quang Minh, just received your email too. Let me contact you by email. Luke
How can I contact you?
My requirement is mayonnaise making kettle 500 ltr
Hi Shivam, my email is lukewhb@gmail.com and my WhatsApp is 0086 18951262589. Thank you. Luke
What is the price for small scale production machine
Hi Rodrigo, thanks for your message. The smallest size of this RX design is 20L. My email address is lukewhb@gmail.com and my Whatsapp is 0086 18951262589. Luke
How much it cost to produce 1kg mayo
Hi Pritam, thanks for your message. I'm sorry. We make mayonnaise mixer machines. We don't know the 1kg mayonnaise cost. I'm sorry. Luke
450 Mumbai Rate, Due to Increase in Oil, previously it uses be 350
@@shaikhalam Thanks for your answer, Alam. Yes, all the materials go up in price nowadays. Luke
I need the ingredients 😊😊😊
I'm sorry. We don't sell the ingredients. The customer brought them.
Price and specifications please and also tell me that can you provide 500 litre model and 500 litre storage tank
Hi Raja, thanks for your inquiry about this 100 liters mayonnaise mixer machine. What's your email address? I'd like to send you a detailed quotation by email. Thank you. Luke
rhtraders.qkh@gmail.com
@@GinhongMixer mahaider222@gmail.com
@@MuhammadAli-uj1qw Thank you Muhammad. I'll send you a detailed quotation of this RX-100 mayonnaise making machine soon. Luke
Hi Luke, please send me the price of this machine to khan@wishkenya.co.ke
Hi I’m really interested can you send me price quote and shipping to USA please
Hi Junior, I'm really sorry for the delayed reply. I just read this message. What's your email address? Please let me send you a detailed quotation then. Thank you. Luke
Hi Junior, also which sea port is close to you?
@@GinhongMixer please send me the specifications of this machine . Minimum capacity required is 300 kg per batch. Also send me ur price quote for CNF karachi pakistan.
@@daudkhan2996 Hi Daud, thanks for your inquiry. Which product are you going to make? Please contact me by email lukewhb@gmail.com. My WhatsApp is 0086 18951262589. Thank you. Luke
hi sir I am from Algeria and I want to bay your model of machin... how match it is? and how can I contact you? thank you
Hi Sadek,
Many thanks for your inquiry about this 100 liters vacuum homogenizer mixer for making mayonnaise and ketchup. I'll send you a detailed quote by email today. The product link is here: www.ginhong.com/products/rx-simplified-vacuum-homogenizer-mixer/.
Luke
sadekbensaid@gmail.com this's my e-mail thanks
i would like to qoute your machine. i need it would like to know if it is suitable for egg free mayonnaise and if possible with the qoute can u send me the mixtures you used for the mayo produced in video. my email philipdube28@gmail.com thank you
Hi Philip, many thanks for your inquiry. Yes, this vacuum emulsifier mixer is suitable for making eggless mayonnaise. I'll send you a detailed quotation by email soon. Thank you. Luke
@Javiera Silva Hi Javiera, have you received my quotation by email? We actually have a customer in Chile who makes eggless mayonnaise. Luke