Working Principle of a Mayonnaise Machine
1. Ingredient Preparation
Measure and prepare the key ingredients: oil, vinegar/lemon juice,
mustard, salt,
and other seasonings.
Ensure ingredients are at the correct temperature to aid emulsification.
2. Mixing & Emulsification
The machine uses a high-speed homogenizer or high-shear mixer to blend
the
ingredients.
First and vinegar (or water phase ingredients) are mixed.
Oil is then gradually added in a controlled manner while mixing at high
speed.
The shear forces break the oil into tiny droplets, ensuring a stable
emulsion.
3. Emulsification Process
The high-speed rotating blades or vacuum emulsifier ensure the oil and
water
phases mix uniformly.
Stabilizers or emulsifiers help maintain the structure of the
mayonnaise.
The process continues until the mixture reaches a thick, creamy
consistency.
4. Cooling & Packaging
Some machines have cooling systems to maintain the ideal consistency.
The final mayonnaise is transferred to storage containers or packaged
for sale.
