METHOD OF PRODUCING MAYONNAISE

• Main Authors: Innings, Fredrik, Arlov, Dragana, Brintje, Ulrika, Mortensen, Hans Henrik
• Format: Patent
• Language: English; French; German
• Published: 14.11.2018
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING; PERFORMING OPERATIONS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

A method for producing mayonnaise in a mixer unit, the method comprising: introducing (202) water and egg ingredient into the mixer unit; mixing (204), at a premix speed (ÉPM), the water and the egg ingredient into a premix; introducing (206) vegetable oil to such an amount that a final fat content of the produced mayonnaise is 20-65 wt%; mixing (208), at a pre-emulsion speed (ÉPE), the premix and the vegetable oil into a pre-emulsion; introducing (210) a stabilizer ingredient; mixing (214) the pre-emulsion and the stabilizer ingredient into a stabilizer thickened emulsion to thereby obtain mayonnaise; and introducing (212), at any stage, an acidic ingredient (14) to be mixed into the mayonnaise.