Processing of Mayonnaise

Full description of manufacturing processing of mayonnaise is given in the file.

The document includes:
-Introduction of Mayonnaise
-History
-Ingredients
-Role of Ingredients
-Manufacturing Process
-Flowline of Mayonnaise
-Packaging processes
-Advantages
-Disadvantages

1. TECHNOLOGY OF OILS & FATS PRESENTED BY: Maira Jabeen L1F18BSFT0021 PROCESSING OF MAYONNAISE

2. MAYONNAISE Two Immiscible substances Emulsion Top Mother Sauce Used as a Salad Dressing Used as a Dip Sauce Emulsifying agent is crucial

3. HISTORY 19 th Centaury 20 th Centaury Introduced by American Nation. Commercialization & Manufacturing was started at large scale.

4. PRODUCTION PROCESS

5. Vegetable Oil Whole Eggs Emulsifying Agent Sugar & Salt Pre-treated Water INGREDIENTS Acidifying Agent

6. VEGETABLE OIL It generally varies between 65 – 85 % in the composition of mayonnaise. It is used to form the base of emulsion with water from the yolk of egg.

7. WHOLE EGGS It is used to form a successful emulsion. Lecithin present in eggs are responsible for attaining the binding properties . It also contributes towards the density & Consistency.

8. ACIDIFYING AGENT It is used to lower the pH of end product. To provide with good microbial barrier. It can be either vinegar or lemon juice.

9. SALT It is used for the following purposes: Flavor Development Stability of the Product Charge N eutralization P rocess

10. SUGAR It is used for the following purposes: Flavor Development Cut down the acidic taste

11. OPTIONAL INGREDIENTS It is used for taste enhancement of end product. FOR EXAMPLE Garlic Powder Thyme Blend of Spices Onion Powder etc.

12. PROCESSES INVOLVED Raw Material Mixing Tank Ingredient Incorporation Homogenization Process 01 02 04 05 06 07 Filling Tank Aseptic Packaging 08 Printing Details 03 Dispatch of Product

13. BATCH PROCESS This process is taking place in the form of beginning and end. End product is removed after appropriate intervals. O utput production is below 1000kg/hour. This process is taking place in continuous form. Removal of end product is taking place side by side. Output production is above 1000kg/hour. CONTINUOUS PROCESS

14. RECEIVING OF RAW MATERIAL It acts as CCP1. Freshness and appropriate quality of the raw materials are inspected.

15. INGREDIENTS IN MIXING TANK It acts as CCP2. Proper maintenance of temperature is crucial in this step. Temperature range 6-14 degrees.

16. PRE-EMULSION TANK Whole eggs are added first. Water premixed with sugar is added. Mixing is Initiated. Oil is added slowly.

17. ADDITION OF REMAININGINGREDIENTS Remaining ingredients are added at different mixing speed. Difference in mixing speed is important to have correct consistency of the product.

18. HOMOGENIZATION This process is important to attain the following attributes of end product. Velvety Texture Smooth Appearance Eliminate the chances of separation

19. FILLING PROCESS Aseptic Packaging approach provides extended shelf life. Filling of mayonnaise in pouches is more preferred than glass packaging.

20. WHY POUCHES? More Shelf Friendly Easy to store and display Reduces Wastes Flexible Packaging Approach More Compact Packaging Ease of Handling

21. READY TO DISPATCH After the packaging and proper detail printing the product is ready to reach consumers.

22. DIAGRAMMATIC EXPRESSION

23. LIPID OXIDATION IN MAYONNAISE Degradation of fat soluble vitamins Becomes nutritionally unstable Gives unpleasant flavor & odors Degradation of essential fatty acids Can cause severe health hazards Becomes unfit for consumption

24. ADVANTAGES Used for its taste profile. Rich in Vitamin A Good for Gluten intolerant people. Good source of fat soluble vitamins High in Antioxidant activities.

25. DISADVANTAGES Increased Cholesterol Level Heart Related Diseases Blockage in Circulation of Blood It can lead towards Obesity Major Chances of High Blood Pressure

26. THANKYOU!