By: Johan Weijers of Selo in the Netherlands
The well known product Provencal was a product made accordingto 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 productwas, because of the short shelf life, in a relative small area around the point of manufacturing and there were and still are many points of manufacturing, often in combined Oil & Mayonnaisefactories.
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 emulsifiedproducts (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, determined by the ingredients like sugar, salt and other spices do not havechanges 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 notpossible, under temperatures not higher then 12 to 15 oC.
- right quality of oil to be bought, delivered and stored
- application of anti – oxidants and / or chelatingagents in the formulation
- packaging closed to oxygen
- When producing full fat: Keeping the oiltemperature as low as possible.
As for stability of thetaste a shelf life of 6 months when kept < 18 C is possible
The emulsion is stable when having a proper and small oil size distribution.