Mayonnaise is a cold sauce with a thick texture and a rich flavour – an oil-in-water emulsion containing vegetable oil, egg yolks and spiced water. The sauce is used as spreads on sandwiches and burgers, the creamy base in cold salads, dip for French fries and much more.
Consumer preferences for taste, texture and appearance vary considerably and are highly dependent on country and region, with traditions in some cases extending back for 250 years. As a result, the mayonnaise variants in production are numerous. Add the web of local codes for naming, labelling and formulation and throw in ever-changing consumer trends, and the challenges of mayonnaise producers become obvious.
Fast and reliable ingredients mixing
A complete mixing solution, the efficient mixing system reduces mixing time and produces homogeneous and lump-free products of superior quality, easily adaptable to a wide variety of ice cream recipes and enables quick and easy product changes.
Capacity: 5,000 – 40,000 l/hr
Applications: Perfect for all kinds of mayonnaise, cold emulsion sauces, dips and dressings.
Patented technology gives full control over product quality parameters allowing high and low shear mixing in the same process
Ensures a homogenous end-product regardless of viscosity
Ingredient introduction 4-5 faster than standard equipment via the main body of the mixing vessel rather than the mixing head.
Allows rapid ingredient introduction and product deaeration