How It's Made: Mayonnaise
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- čas přidán 16. 03. 2022
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Anyone else find it mesmerising when the labels were being applied to the jars. It was rapidly working its way through jar after jar yet the complete Dukes logo was always visible and perfectly centred.
Yeah that's a very precise machine
Gotta get the product placement.
Such a trippy thing to see. Love stuff like that.
NO, if you've seen one video on product packaging you've seen them all.
It’s at the 4 minute mark for those who missed it.
I always wanted to know how this great instrument was made
Underrated comment
Comment IQ level over 9000
Wa literally about to ask if it was an instrument
I love this 🤣
There it is
4:01 amazing how machines remain consistent making the logo look like it's not moving😮
Skills of the camera operator. They can tweak the camera's shutter speed to make anything appear to be a blur, frozen, or run backwards. Its fun.
I'd be fired first day 😂 standing there staring at the jars 😮
I would have never guessed an entire train car would carry soybean oil. So cool
Yea they need a lot to feminize a d entire population of men and it worked
4:04 I've never seen anything more satisfying in my life
Same here, it's quite mesmerizing
Timing on point.
I hope you mean "anything on a youtube video"
I’m sorry
Mayonnaise is the best musical instrument out there
Horseradish is better, though.
Nah kicking is where its at
legend 😂🤣
Is mayonaise an instrument ? 🤚
Nah. I don't like ppl that tryhard for likes.
0:39 they didn't retake despite the fact their finger got covered in mayo, that's great I approve.
The previous two takes had similar issues. They were running low on bread... 😆
I always love watching factory walkthrough like this, always give me a good amount of information
@showbizonastick kiddo huh?
Natural Flavors is a very broad term under FDA regulations. As long as something is derived from a natural product it can be listed ambiguously on the label under "natural flavoring". The natural flavors in duke's mayonnaise are very likely to be soy derived lecithin and yeast derived amino acids and salts. The lecithin helps emulsify the mayonnaise (you couldn't make mayo in a large vat like that without added emulsifiers) and the yeast extract provides a savory taste. To replicate these ingredients in the home one can add Dijon mustard and msg to their mayonnaise before emulsification. Soy lecithin is also available online, but can be challenging to work with.
@@pattygq So many products contain MSG, and tons of natural foods contain glutamate (which is what msg becomes after you eat it). You eat glutamate all the time and you probably don't even know it.
Msg is pretty tasty
Wow! You know so much!
Vanilla is a fun taste... If not from the plant from something els...
it was corn syrup
My boy loaded that sandwich heavy on the mayo, damn
nah just the right amount
For real! Had leftover on his thumb!
Right? Way too much 🤢
That was enough for 10 sammies...
That was so gross it gave me the chills.
I find it cool how ingredients come in raw containers. I always thought it was just gallons of stuff in pallets
4:00 Can’t we agree it just looks so satisfying how the logo stands at one spot
About to comment that
It’s not that satisfying come on now guys.
@@tacoswelding8411 What do you mean? What’s then satisfying if not this?
@@tacoswelding8411 sup?
@@leolipasti 🥱
As someone who cleans theses types of products & machines daily, I still find the whole process extremely satisfying. Kraft Heinz operates very similarly in our Sauce & Dressing factory. When I first started I was amazed at how vinegar & pasteurized ingredients really go a long way in preservation. We have QA checks at every point in production and my factory constantly hits the metric of getting it right the first time, 98.7% of the time thanks to the process.
Wow, that is nice!
With what do you clean these machines with?is it necessary for it to be spotfree before everytime new ingredients are added?
@@atharvakpatil Industrial soap/detergent (Ecolab's Pink #2), then sanitized with an acid sanitizer (Vortexx "code red" acid sanitizer). All food contact surfaces must be spotless indeed, and must pass a micro-swab & visual inspection to be verified clean. If there was an allergen (Egg, mustard, Milk, Etc.) the entire area around the kettle and/or machine must be spotless and a QA person must verify it again. The sanitizer is good if not used for 4 hours, then its required to be reapplied. Tanks&Lines are cleaned with a hot caustic wash via CleanInPlace systems, then rinsed with cold fresh water, sanitized and verified via microswab & visual inspections. Every single time 🙌
Kraft mayo is the best, and I have taste tested all of the domestic brands and even a few imports. Thanks for your help in making my sandwiches awesome.
@@atharvakpatil Thank you, I actually wanted to know that!
Can't wait for the "how it's actually made" version of this one 😂
1:26 in huggbee's voice:
carl here opens the seal to show us what a tanker of soyabean oil looks like. but also undoes all the precautions the supplier had taken to keep it safe from contamination.
I was just about to comment and ask if they were challenging him lol this one is too easy for his brand of comedy
Yes! It's going to be epic!
I just had the same thought
That mayonnaise finger in the beginning is a gold mine for him.
Also, used to get partial rolls of uncut foil from the pouches in our deliveries, gave away lots of it to my survivalist friend for blankets, fishing lures, and many other uses.
It’s quite easy to make mayo at home with a good stick blender. But I love watching factories in action!
Best narrator in history!
That’s not huggbees?
I've always liked old school Walter Cronkite and Bill Kurtis is hard to beat too.
I like how they showed the easy squeeze mayo container in the viscosity shot but that was the one container they did not show getting made like the other 2
I live in Greenville, SC which is where Duke's is made. So awesome, a lot of our schools take fieldtrips to tour the factory, I remember going in the 90's lol. We also have Duke's sandwich shops, where you can get sandwiches made with fresh mayo as well as things like their egg salad, chicken salad, pimento cheese, blt's, even hot dogs or soups. If you love duke's you'd enjoy eating there.
I only use Dukes Mayo. I used to use Kraft, but I find Dukes tangy taste satisfying.
Spartanburg here, dukes for life.
Might have to go up there and try that, not too far from Newberry
@@thattigercat They're only open 9am - 3pm Mon - Sat, if you decide to go!
Anderson, myself!
I love Duke’s mayonnaise. There is just nothing like that flavor, that you just can’t get from another brand.
Duke’s!! 🥰😋🤤🤤
Hellmans, Heinz, Polish Mayo brands, etc
@@IslamicTalksPodcast I’ve tried them and it’s not the same
@@IslamicTalksPodcastnone of them taste the same.
That’s disgusting
Wow that’s crazy how it works. I’m glad they still do “How it’s made”
thugesh
Same 😭😂😂
😂
00:30 Fucking hell that's waaaay too much mayo
@No name guy ayooo
What a magnificent instrument of our time. How it is meticulously tuned and cared for through each process. These are skilled craftsman I tell you watch and learn
I really enjoy watching how things are made
me to lina
me 3 lina.
me 4 lina
me 5 lina.
Okey since post # two does not appear numerical,we'll need to restart. Let's go!
Thank you for putting a smile in my face 😊I had forgotten we could all be lighthearted at times...
4:00 one of the most satisfying ones ever
Finally a brand I’m familiar with on this show. They usually use some obscure indie brand lol. This is the best brand of mayo. I don’t even like mayo but this one is good in tuna or chicken salad and making ranch.
Dukes rules!!!
Never heard of this brand before
Me : “I’m going to bed EARLY tonight”
Me at 4am
I'm impressed by the consistency of the lids being screwed in. At 3:30, it's not entirely intuitive. It looks like the top of the bottle grabs the edge of the lid and nudges it forward, and is aligned horizontally/made flat by a metal surface above while also going through those rollers to tighten it. My main wonder is how the lid is dropped flat or guided to be flat consistently prior to spinning it, because it starts on an angle. It happens so fast that it's hard to see exactly. I imagine my guess isn't too far off. I love this stuff. It's amazing the amount of engineering that went into each machine and every part.
The guides above the lids are spring loaded to constantly apply downward pressure. In addition the first set of spindles that tighten the jar are actually spinning clockwise, undoing the lids to prevent crossthreading. (Source: I service these pains in the ass)
@@nicholascalabretta5948 i worked on that kind of bottling line as well, twist off caps are fucking annoying comparing to regular smaller screw caps, sometimes it jams messing up everything and i should rush to manualy remove them...
@@nicholascalabretta5948 Cool. Gotcha. That makes sense. It's sort of one of those illusions where it looks like they could be spinning either way depending on how you think of it. I was curious how it didn't crossthread. Thanks. They do look like a pain in the ass. So maybe I gave it too much credit for consistency? LOL
Having worked in a vegetable oil reclamation facility for 5 years, dealing with mainly mayonnaise as the prime ingredient, this is cool, STILL CAN'T EAT IT, but very neat!!!!
God! I see what u did there 😂
Until this point, I didn’t know how mayo was made. Thx HIT your such a great show
I worked hauling bulk milk from dairy farms to yogurt and milk plants in Ohio for 7 years. The tanker trailer looks identical and some of the testing reminded me of how milk is tested. I mainly wanted to know how they got the yellow out during processing. I did not know they used soybean oil, I'd pay extra for an olive oil brand.
Edit: Looks like there is Olive oil mayonnaise and Duke's makes that as well. Unfortunately the bulk of oil used in olive oil mayonnaise is still soybean oil because of costs.
Back when I was a boy they used cottonseed oil which was more commonly available in my area of the south than soybean oil. It was delicious also.
Dude put half the jar of mayonnaise on his sandwich
This is the best show on the science channel
They add liquid natural flavors. Something tells me a thick brown syrup doesn't have a lot of natural things in it.
Duke's is always the best. If you live outside of the states, you gotta order some of this stuff, and give it a try!
This happened to pop up while I'm eating a sandwich with Dukes mayonnaise! Which is the very best mayonnaise, I might add! 😋
Nah mate, Hellmans! 😆
@Aboo’s Animals & Adventures different strokes for different folks. I was born and raised on Duke's here in the southern states of the USA
Agreed! Duke’s is my favorite. I was a Helman’s fan for a long time but someone made me try duke’s. Now I get mad when traveling because it’s not available in most places and nothing else is as good.
@@freedomfan4272 Yep, absolutely right. I've never heard of Dukes mayonnaise but I think I've seen Dukes mustard. Hellmans, Kraft and Miracle Whip are the only ones I've seen locally.
Have you guys tried Kewpie mayonnaise?
Interesting to see how this musical instrument is made.
Anyone from South Carolina (and surrounding area) knows about Dukes! Dukes is made in SC! And honestly ones of the best Mayos I've ever had
Pumps: Waukesha U1-130
Labeler: Krones Starmatic
Pouches Filler: Winpak Lane
All 80's equipment, running at 25% of the speed of a modern production plant.
Put an egg in a mason jar and grab a hand blender. Add a pinch of salt and a little white vinegar, and slowly drizzle the oil in as you run the blender on the egg already in there at the same time you drizzle it so one hand blender one hand pour oil. Boom homemade mayo. You can use olive or vegetable ir whatever oil you want
i use a magic bullet and just add 1/2 tbsp of oil, blend for a bit, repeat until its right.
Highly recommend you don't use vegetable or canola oil. Use a healthy oil like extra virgin olive or avocado.
Or, I have a better idea.
Quit eating this vile substance.
Not eating RAW eggs! 🤢
@@dianegreen1937 ...you realize the eggs in the mayo you get out of the jar was raw as well? No where is it cooked, only raised to 140 degrees to pasteurize it, but not cook it.
I don’t know why so many people don’t like mayonnaise. I think it tastes great!!!!
And it is a great base for making other sauces.
Mayo is amazing it’s my favorite condiment I always thought it was gross until I actually tried it for the first time
The fact that you’re basically putting a spoonful of oil on your sandwich.. and that it has raw eggs in it..
I usually eat raw eggs no problem.. but not swimming in oil.. and tbh i find it too tasteless for how unhealthy it is.. i mean you lose either way.
@@ukpkmkk_2 you're eating shitty mayo if it's tasteless. No shop bought mayo even comes close to homemade.
“So now there are three tanks at the ready”
shows computer screen with diagram listing four tanks
I wish the put this back on tv I loooove these show
i always find it interesting to see how musical instruments are made
I never thought I'd find a mistake in one of these! But... yeah... no way that's 4oz of mayo going into that sandwich packet @4:44!
I noticed the mistake too. 4 oz = 1/2 cup. He probably meant .25 or 1/4 of 1 ounce!
I always love the random generic brands they use to display the process.
Duke's is one of my favorites!!
Nothing beats a homemade mayo.
Kewpie is the closest thing (flavor) to a homemade mayo that you can buy.
I once had an awesome South African mayo as well, was the best one I've ever had, even better than Kewpie. The brand name was Nola
00:40 Never trust anyone that has a mayo finger then slides it towards themselves in a creepy fashion
It's crazy to think they buy the eggs by the truckload and oil by the rail carload. After the label is applied, the large overflow area shows they have had some backups there.
Man, nothing like Duke's mayo. We used to buy Hellman's and even Heinz on occasion when I was a child and it was okay but kept me from really enjoying tuna/tuna salad and wouldn't be my first choice at the dinner table. We gave Duke's a try for the first time maybe a couple into 4 years ago now and never went back to any other brand. We make sure we stock up when we see it because it goes quickly 'round here. That tang is unlike any other and really ups your dishes. Another fave way to have it is to add a little to the tops of the bread when making a sharp cheddar grilled cheese. Best ever and cooks the flavor in perfectly. Was really cool to see how it's manufactured!
Saying mayo makes sandwiches 'zestier' is the most generous description of mayo's (lack of) flavor I've ever heard.
I need to know more about the mayonnaise viscosity measurement machine. Also, I was dying because of an old The Onion article about High Viscosity Mayonnaise. They actually measure the viscosity as part of the QA process. Lol
I searched up that article. My sides! Damn, where has that Onion gone?
Dukes is the best. So glad it’s on Amazon finally.
I live off of Blue Plate since the 80's and have eaten it without it being refrigerated and never got sick.
Never use commercial mayonnaise; it's so easy to make and I can decide what ingredients to use.
Okay, I'm not a big mayo person, but I gotta admit... this video was very interesting and gave me a newfound respect for mayo. 💯
Mayonnaise makes the world go round.
@@I_WANT_MY_SLAW Damn right! Mayo goes with everything!
"Mayo Maketh Man''
I know, right
Thank u 4 working so hard
I work at a mustard factory and It's astonishing how fast that filler and capper are. 5x faster than our machines haha
How I make mayonnaise: put egg yolk in food processor and whirl it until frothy. Add salt and dijon mustard plus vinegar or lemon juice. Whirl again until yolk thickens, then slowly pour oil in a stream while blending. Refrigerate and enjoy.
Everyone in here talking about making mayo like it's worth it lmao. It's one of the few things where it makes absolutely no sense to make it because store bought is just as good. Stop wasting time on nonsense.
@@bobbygetsbanned6049 It's nice if you like to customize it, as with a particular oil that you're planning into your diet or want the flavor of. The commercial stuff almost always uses soybean oil, which is almost flavorless but not completely. One risk home preparation has is that without pasteurized egg, "foodborne illness" is a small but nonzero risk. It is possible to get pasteurized egg for home use but not in all groceries, and home attempts at pasteurization can either cook the egg or not work.
I've only done it two or three times. It worked ok. I couldn't count the jars of mayo I have bought. Really, in my experience, any reasonable full fat mayo can be counted on, from Duke's and Hellmann's to private brand store. If one wants to go reduced fat, then some shopping around and tasting is in order (Kraft was ok to me, but some other brands didn't appeal).
@@bobbygetsbanned6049 😅 you can make it under a minute and tastes 10 x better than any store bought.
@@123456789oldenholden No it doesn't, you just brainwashed yourself into thinking it's good because you wasted time making it.
Best mayonnaise is what you make at home. It's super easy and doesn't take much time. The main technique is to add the oil slowly to the other ingredients while mixing constantly to ensure the emulsion doesn't break. Other ingredients for mayo: small amt of mustard, egg yolks/whites/both, vinegar and/or lemon juice, small amt of salt, whatever herbs/spices/other flavorings you want.
A little bit of lemon zest is good too
Do you know what happens when you add some egg whites to it? I’ve only ever made it with the yolks before
Immersion blender makes the proces so much faster and easier.
Until you get salmonella because of raw egg, and some really young or old person in your house dies from it. Or when you are serving thousends of plates at day and cant even 1% get sick.
"homemade" mayo is pretty good, but industrial ones can be as good and safer.
(Some countries, like japan, eggs are safe to eat raw. But the vast majority of countries that is not true. You can also use pasteurized eggs, but that defeats the purpose of doing it home)
@@darkbf123456 some countries eggs like japan are not safe to eat raw. It's because they are pastureized eggs, not because it's "Japan" culture. You can buy pastureized eggs easily.
2:12 "so now there are three holding tanks at the ready". Computer screen shows 4 tanks.
That might be the best labeling shot in the whole show
4:01 Amazing 😲
can we please talk about how that was an insane amount of mayo to put on a sandwich
He didn't even split it between both slices of bread 🤢 just dolloped all that mayo on one side
“Makes sandwiches zestier” had me dying ☠️☠️☠️
facts
Well shoot now I gotta find me a jar of Duke’s Mayonnaise.
i like how a video about making mayo can generate 1k likes within one day
Why do I have a dark sense of foreboding while starting up this video...?
A Wee Bit Later: Oh...THAT"S why...
0:44. How many chickens does it take to fill a truck full of eggs??
That BLT at the beginning looks pretty tasty!
damn them packing & labeling machines move fast AF 😳 👀
I love Duke’s mayonnaise 🤤💛
Duke’s Mayo is the ultimate Mayo! It has no competitor that even comes close
I think the pouches are more like 0.4 oz, not 4 oz.
At 3:10, is that a filling machine or a rinsing machine?
"Then they add liquid natural flavors" 1:49 Ummmmm... WTF is a "liquid natural flavor"?
it's insane how a truck full of raw egg exists
Liquid natural flavors is why i make my own
Bad people get put in the egg tanker
id love to be the guy who says his job is to hook up the sanitary tanker eggs the evacuation hose at a mayonnaise factory XD how do you respond to something like that.
The best instrument ever!
Hijikata Toshizō would be drooling right now.
Duke's is the BEST!!! #RVA
I am the big fan of the mayonnaise! I always put it in any kind of a sandwich! So yummy! 😋
Same. I love mayonnaise! 😋
PBJ ...M?
Don't eat fries without it
heart attack is looking good for you guys 💀
It's too unhealthy people...
That's amazing. I love the automation. The product is consistent and high quality.
I didn’t even consider that Mayo has seasoning
yall couldn't have done another take where the person didn't get mayo all over their fingers?
If you don't like seeing white creamy stuff smeared all over people, then you shouldn't be on the Internet.
Much more respect that it was Dukes. Best mayo on the planet
You got that right!
Not even close. Try avocado mayo. You'll never go back.
Making your own mayonaise at home is super easy too!
I love Duke’s. Good stuff.
I always wanted to see how this instrument was made
Imagine a production run of novelty "Mayonnaise" that is vanilla pudding instead, specifically for tricksy people to buy and eat by the spoonful in public to freak others out.
i'd find the busiest checkout line at 5:30 PM and eat it there...
Duke's mayonnaise is the best.
Could never figure out how Dukes tasted so much better than the rest. Them spices for sure
That “liquid natural flavor” is very suspicious 😂
It is soy lecithin and yeast extract. Both are harmless and included in almost every single emulsified product available to American consumers.
My brothers friend worked at Mcdonalds when AIDS first came into the population and was told after he found out he had AIDS that he was being fired from his job and that was to be his last day, so he went into the back room cranked out a load into the mayo jar.
James really was bastard of a human being.
Looks yucky in bulk, but if we were to use it at home, it would be like a quarter teaspoonful in a pint of mayo.
I opened to the comments hoping to see someone comment about how it is the best instrument, and I was thoroughly impressed. Good job bois
He says the packets are 4 ounce. They are actually .4 ounce ... I had to check, because 4 ounces sounded like an awful lot of mayo for one of those tiny packets... First mistake I have ever caught on How It's made .... Not a bad track record... :)
I need to learn how to make my own mayonnaise in food processor.