What’s the secret to getting consistent quality in your mayonnaise production? How can you get that elusive balance between ingredients, shear force and mixing time just right every time? Here’s the answer:
To begin with, you need access to our prediction tool, which is a software programme based on the knowledge generated by a three-year research project into the production of cold emulsions. Secondly, you need one of our high shear mixers for cold emulsion products. It is designed to bring you unprecedented flexibility, consistent quality and maximum ingredient yield - all at the lowest possible cost. Together, the tool and the mixer ensure you get your mayonnaise just right.
Just send us a sample of the product you want to replicate and we’ll analyze it, measuring quality parameters such as texture and droplet size. Based on our analysis, (and your input regarding ingredients) we will then use the prediction tool to determine the best mixing method and correct process parameters necessary to recreate your sample.
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Across hundreds of trials, our food technologists analysed the emulsification process on a molecular level, while our process engineers studied flow patterns and mixing performance using Computational Fluid Dynamics. The results of this research project have been published in more than a dozen peer-reviewed articles:
For more details, take a look at our white papers ‘Navigating the mayonnaise maze' and “Optimize your mixing process and food quality by using CFD”