The manufacturing of Mayonnaise with longer shelf life
By: Johan Weijers of Selo in the Netherlands

The well known product Provencal was a product made according to GOST description. It was rather thin of consistency, with a risk of breaking of the emulsion and should be stored chilled to have a relative short shelf life.
The distribution of the product was, because of the short shelf life, in a relative small area around the point of manufacturing andthere were and still are many points of manufacturing, often in combined Oil & Mayonnaise factories.
To get a wider distribution and more potential consumers it is essential to manufacture a product with a longer shelf life.
This presentation is about the manufacturing of emulsified products (mayonnaise, low oil mayonnaise and salad dressings) with a longer shelf life, especially to prevent spoilage.

Factors determining the shelf life
The shelf life ofmayonnaise is dependent on 3 factors, that are:
The taste
The emulsion
The spoilage
The taste
The taste, determined by the ingredients like sugar, salt and other spices do not have changes during long stock period.
The taste which really influenced the shelflive , is the sensivity of rancidity of the oil.
Oil should be kept under oxygen free conditions and when this is not possible, under temperatures not higher then 12 to 15 oC.
-          right quality ofoil to be bought, delivered and stored
-          application of anti – oxidants and / or chelating agents in the formulation
-          packaging closed to oxygen
-          When producing full fat: Keeping the oiltemperature as low as possible.
As for stability of the taste a shelf life of 6 months when kept < 18 C is possible
The emulsion

The emulsion is stable when having a proper and small oil size distribution. [continua]

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