The world’s chefs have been practising on mayonnaise, and it shows. Wherever it travels in the world, it is adapted for different consumer preferences for taste, texture and appearance – and some of those adaptations are regulated by local laws or industrial standards.
As a result, there are many different varieties of mayonnaise, but the challenge to producers is constant: being able to accurately predict and control the quality of the mayonnaise to be manufactured.
In this white paper, we share our view of the mayonnaise production process, how we measure quality, and how you can adapt and optimize your processes using state-of-the-art equipment. This will in turn lead to optimization of your production costs, trouble-free production scale-ups, and faster development of new products for mayonnaise and other emulsified sauces.