Full description of manufacturing processing of mayonnaise is given in the file. The document includes: -Introduction of Mayonnaise -History -Ingredients -Role of Ingredients -Manufacturing Process -Flowline of Mayonnaise -Packaging processes -Advantages -Disadvantages

1. TECHNOLOGY
OF
OILS
&
FATS
PRESENTED BY:
Maira Jabeen
L1F18BSFT0021
PROCESSING OF
MAYONNAISE

2. MAYONNAISE
Two Immiscible
substances
Emulsion
Top Mother
Sauce
Used as a Salad
Dressing
Used as a Dip
Sauce
Emulsifying agent
is crucial

3. HISTORY
19th
Centaury
20th
Centaury
Introduced by American Nation.
Commercialization & Manufacturing
was started at large scale.

4. PRODUCTION
PROCESS

5. Vegetable
Oil
Whole
Eggs
Emulsifying
Agent
Sugar &
Salt
Pre-treated
Water
INGREDIENTS
Acidifying
Agent

6. VEGETABLE
OIL
 It generally varies between 65 – 85 %
in the composition of mayonnaise.
 It is used to form the base of emulsion
with water from the yolk of egg.

7. WHOLE
EGGS
 It is used to form a successful
emulsion.
 Lecithin present in eggs are
responsible for attaining the binding
properties.
 It also contributes towards the density
& Consistency.

8. ACIDIFYING
AGENT
 It is used to lower the pH of end
product.
 To provide with good microbial
barrier.
 It can be either vinegar or lemon
juice.

9. SALT
 It is used for the following purposes:
 Flavor Development
 Stability of the Product
 Charge Neutralization Process

10. SUGAR
 It is used for the following purposes:
 Flavor Development
 Cut down the acidic taste

11. OPTIONAL
INGREDIENTS
 It is used for taste enhancement
of end product.
 FOR EXAMPLE
 Garlic Powder
 Thyme
 Blend of Spices
 Onion Powder etc.

12. PROCESSES INVOLVED
Raw
Material
Mixing
Tank
Ingredient
Incorporation
Homogenization
Process
01 02 04 05 06 07
Filling
Tank
Aseptic
Packaging
08
Printing
Details
03
Dispatch
of Product

13. BATCH
PROCESS
• This process is taking place in
the form of beginning and end.
• End product is removed after
appropriate intervals.
• Output production is below
1000kg/hour.
• This process is taking place in
continuous form.
• Removal of end product is
taking place side by side.
• Output production is above
1000kg/hour.
CONTINUOUS
PROCESS

14. RECEIVING OF
RAW MATERIAL
 It acts as CCP1.
 Freshness and appropriate quality
of the raw materials are inspected.

15. INGREDIENTS IN
MIXING TANK
 It acts as CCP2.
 Proper maintenance of temperature
is crucial in this step.
 Temperature range 6-14 degrees.

16. PRE-EMULSION
TANK
Whole eggs are added first.
Water premixed with sugar is added.
Mixing is Initiated.
Oil is added slowly.

17. ADDITION OF REMAINING
INGREDIENTS
 Remaining ingredients are added at
different mixing speed.
 Difference in mixing speed is important to
have correct consistency of the product.

18. HOMOGENIZATION
 This process is important to attain the
following attributes of end product.
 Velvety Texture
 Smooth Appearance
 Eliminate the chances of separation

19. FILLING
PROCESS
 Aseptic Packaging approach provides
extended shelf life.
 Filling of mayonnaise in pouches is more
preferred than glass packaging.

20. WHY POUCHES?
More Shelf
Friendly
Easy to store
and display
Reduces
Wastes
Flexible Packaging
Approach
More Compact
Packaging
Ease of
Handling

21. READY TO
DISPATCH
 After the packaging and proper detail
printing the product is ready to reach
consumers.

22. DIAGRAMMATIC EXPRESSION

23. LIPID OXIDATION IN
MAYONNAISE
Degradation of fat
soluble vitamins
Becomes nutritionally
unstable
Gives unpleasant flavor
& odors
Degradation of essential
fatty acids
Can cause severe health
hazards
Becomes unfit for
consumption

24. ADVANTAGES
Used for its
taste profile.
Rich in
Vitamin A
Good for
Gluten
intolerant
people.
Good source
of fat
soluble
vitamins
High in
Antioxidant
activities.

25. DISADVANTAGES
Increased
Cholesterol
Level
Heart
Related
Diseases
Blockage in
Circulation
of Blood
It can lead
towards
Obesity
Major
Chances of
High Blood
Pressure

26. THANKYOU!