How do we know if the mayonnaise we use is of the best quality? It would be nearly impossible if you are not familiar with what is a mayonnaise. Mayonnaise is cold oil-in-water emulsification that is commonly used as a condiment or sauce. Some mayonnaise manufactures are flavored with mustard, vinegar, spices, and herbs to have a unique taste. What would our salads taste like without mayonnaise?
Mayonnaise is the oldest emulsified oil known to humans. The characteristics of a mayonnaise vary from white to pale yellow and light cream to a thick gel. These characteristics will be consistently achieved with a perfect mayonnaise mixer machine.
There are four theories food historians consider in tracing the origin of mayonnaise manufacture. It is back in 1756 when French Duke Richelieu took captive of Port Mayon on an island of Minorca. During the feast of victory, the chef made olive oil a substitute for a sauce. It was a surprise that the Duke is pleased with its taste, he exclaimed “mahonnaise” to express his honor and joy for the victory.
Another theory was from two French food experts. Carame and Prosper Montagne thought the term mayonnaise is coined from “manier,” which means to stir; and “moyeu,” which means egg yolk. Moreover, some believe that the creamy sauce is a specialty from a town in France that was initially called bayonnaise, which later turned to mayonnaise.
Regardless of the countless of history of mayonnaise, its popularity started when Richard Hellmann built a delicatessen in New York. Their best sellers were their salad and homemade mayonnaise. Their customers became delighted with their mayonnaise and began to ask if they can only purchase the mayonnaise sauce. They tried to produce in bulk and sold it by containers.
In time, the Hellmans innovated their packaging, and they packed the mayonnaise in a glass jar. In 1913, they had their first company. Meanwhile, Best Foods Inc. is a company in California who also produce mayonnaise. Two decades after, Best Foods Inc, acquired the Hellman’s brand.
There are two standard types for mayonnaise, the 80% oil formula, and the low-fat formula. The only difference between the two is the number of ingredients, and the low-fat formula needs other thickeners.
Furthermore, you need to remember, turmeric and saffron are an exception to the natural seasonings that you can add in the mayonnaise. There are no health concerns with this exception, and it is merely because saffron and turmeric can give the mayonnaise a yellow hue.
There are only four logical steps on how to produce a high-quality mayonnaise using a mixer machine.
The water recirculates throughout the machine, from the vessel to the mixer. Add the eggs to the vessel, and the machine will rapidly wet it out and disperse into the high-velocity liquid stream.
Add liquid ingredients to the vessel, and the recirculation will then continue until all of the ingredients are entirely dispersed and hydrated.
Open the oil feed valve to draw the oil from the hopper to the liquid ingredients at a controlled rate. The ingredients will pass directly into the mixer for an intense high shear. With this process, the oil emulsifies. Add vinegar or lemon juice with the last of the oil.
The product continues to recirculate until it can ensure a uniform consistency. Shortly after, the recirculation period of the mixing process is finished, the end-product will be for discharge.
When you start the production of mayonnaise, you have to make sure that you are using the right mayonnaise mixer machine. Some systems can only handle small proportions in product manufacturing. It might lead to high capital investments and a slower production rate. We do not want to experience that problem, do we?
There are factors you need to consider on how to get the suitable mayonnaise mixer machine. Thus, it is time for you to look for the right solution for high-quality mayonnaise manufacture.
Ginhong is a reputable supplier of equipment for mayonnaise manufacture. Their Vacuum Emulsifier Homogenizer is highly capable of demonstrating the entire mixing process, which includes rapid mixing in preparation for the premixes, hydration to thicken and stabilize the agents and prepare for the final oil-in-water emulsion.
What is best with using their Vacuum Emulsifier Homogenizer for mayonnaise manufacture is: firstly, it eliminates human errors in the mixing process. Second, it secures a consistent and stabilized quality of mayonnaise without making a higher cost. Moreover, the system that they offer can handle high-viscosity products and can quickly adapt to a variety of products and recipes.
Mayonnaise is an essential condiment for cooking and making salads. Consistency in the taste and characteristics of the mayonnaise is a vital key factor in the sector of mayonnaise manufacture. Thus, it would be better to have the necessary knowledge first on where mayonnaise originated and how its mixing process should be entirely made to have an idea which industrial mixer machine is needed. Furthermore, you can only entrust your production to reputable mayonnaise mixer machine suppliers to prevent future problems.