Elaboracion De Mayonesa

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

 
 
Introduction
 
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
The emulsion
The spoilage
 
 
The taste
 
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.
 
Actions:
-          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.
-           
Result:
As for stability of thetaste 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.
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