The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide<\/title>\n<\/head>\n<body>\n\n<div class=\"bd-post\">\n <style>\n @import url('https:\/\/fonts.googleapis.com\/css2?family=Roboto:wght@400;500;600;700&display=swap');\n\n .bd-post {\n --prose-width: 740px;\n --gap-attach: 16px;\n --gap-normal: 32px;\n --gap-section: 48px;\n --pad-compact: 16px;\n --pad-standard: 24px;\n --body-bg: #FFFFFF;\n --inverse-bg: #0F1C32;\n --accent: #3C6EC8;\n --accent-text: #2A4F9E;\n --accent-on-inverse: #7B9FE0;\n --card-fill: #F4F7FC;\n --card-border: #D0D9E8;\n --text-primary: #161922;\n --text-secondary: #5A5A5A;\n --text-body: #5A5A5A;\n --text-inverse: #FFFFFF;\n --text-inverse-2: #CCCCCC;\n --card-text: #161922;\n --card-text-2: #5A5A5A;\n --btn-white: #FFFFFF;\n --btn-ink: #0F1C32;\n --warning-accent: #C56E14;\n --heading-blog-h2: #231815;\n --pill-bg: #FDF0E0;\n --tip-hover-bg: #EEF2FA;\n font-family: \"Roboto\", -apple-system, BlinkMacSystemFont, \"Segoe UI\", \"Helvetica Neue\", sans-serif;\n color: var(--text-body);\n background: var(--body-bg);\n font-weight: 400;\n line-height: 1.6;\n padding: 40px;\n max-width: 100%;\n box-sizing: border-box;\n }\n .bd-post a { overflow-wrap: anywhere; 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}\n .bd-post .bp-cta-end-btn { transition: transform .2s ease-out, box-shadow .2s ease-out, background .2s ease-out, color .2s ease-out; }\n .bd-post .bp-cta-end-btn:hover { transform: translateY(-1px); box-shadow: 0 0 0 3px rgba(60,110,200,0.25); }\n .bd-post .bd-post-article a { transition: color .2s ease-out, text-decoration-color .2s ease-out; }\n }\n\n @media (max-width: 768px) {\n .bd-post { padding: 16px; }\n .bd-post h1 { font-size: 32px; }\n .bd-post h2 { font-size: 28px; margin-top: 32px; }\n .bd-post h3 { font-size: 20px; margin-top: 24px; }\n .bd-post h4 { font-size: 18px; }\n .bd-post .bp-2-card { grid-template-columns: 1fr 1fr; }\n .bd-post .bp-4-flow .bp-4-row { flex-direction: column; align-items: center; gap: 0; }\n .bd-post .bp-4-flow .bp-4-item { flex-direction: row; gap: 10px; width: 100%; max-width: 260px; justify-content: flex-start; }\n .bd-post .bp-4-flow .bp-4-label { text-align: left; max-width: none; }\n .bd-post .bp-4-flow .bp-4-connector { height: 20px; width: 32px; padding: 0; }\n .bd-post .bp-4-flow .bp-4-connector svg { transform: rotate(90deg); }\n }\n .article-generated-image {\n margin: 2rem auto !important;\n text-align: center !important;\n }\n .article-generated-image img {\n display: block !important;\n width: 512px !important;\n max-width: 100% !important;\n height: auto !important;\n margin: 0 auto !important;\n border-radius: 16px !important;\n box-shadow: 0 12px 32px rgba(0, 0, 0, 0.16) !important;\n }\n .article-generated-image figcaption {\n margin-top: 0.75rem !important;\n text-align: center !important;\n }\n<\/style>\n <article class=\"bd-post-article\">\n <h1>The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide<\/h1>\n\n <p>Mayonnaise is one of those products that hides its complexity behind a familiar label. At the grocery store, it is a jar of creamy, pale-yellow condiment. In a factory, it is a precision-engineered oil-in-water emulsion: a system where 65 to 80 percent vegetable oil is suspended as microscopic droplets inside a water phase that makes up only a fraction of the total volume. Keeping that system stable for months on a shelf, through temperature swings and transport, takes more than simply mixing ingredients. It requires a controlled sequence of chemical, thermal, and mechanical operations, each with tolerances that leave little room for error.<\/p>\n\n <p>This guide walks through the complete industrial manufacturing process for mayonnaise: the science that makes it possible, the ingredients that go into it, and each production stage from raw material preparation to the finished pallet.<\/p>\n\n <hr>\n\n <h2>The Science Behind Mayonnaise: Why Oil and Water Stay Together<\/h2>\n\n <p>Oil and water do not mix. That is the first thing anyone learns about emulsions. Yet mayonnaise is roughly three-quarters oil, and it stays creamy for months without separating. Understanding why this works at a molecular level is the foundation for understanding the entire factory process.<\/p>\n\n <p>At the center of the story is egg yolk, or more precisely, the lecithin it contains. Lecithin is an amphiphilic molecule: one end is hydrophilic (water-attracting) and the other is lipophilic (oil-attracting). When egg yolk is dispersed in water and oil is gradually introduced under intense mechanical shear, lecithin molecules migrate to the surface of every newly-formed oil droplet. Their hydrophilic heads face outward into the water phase; their lipophilic tails anchor inside the oil. Each droplet gets wrapped in a molecular coating that prevents it from merging with neighboring droplets. The emulsion stabilizes.<\/p>\n\n <p>The difference between homemade and industrial mayonnaise comes down to how finely the oil is divided:<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Dimensi<\/th><th>Homemade Mayonnaise<\/th><th>Industrial Mayonnaise<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>Emulsification method<\/td><td>Hand whisk or electric mixer<\/td><td>High-shear rotor-stator system<\/td><\/tr>\n <tr><td>Oil droplet size<\/td><td>10\u201350 \u03bcm, uneven<\/td><td>1\u201310 \u03bcm, tightly controlled<\/td><\/tr>\n <tr><td>Stability<\/td><td>Days, separates on standing<\/td><td>Months, no phase separation<\/td><\/tr>\n <tr><td>Processing atmosphere<\/td><td>Open air<\/td><td>Vacuum (reduces oxidation)<\/td><\/tr>\n <tr><td>Shelf life<\/td><td>Refrigerated, ~1 week<\/td><td>Ambient, 6\u201312 months unopened<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>The key physical parameter is oil droplet size. When the average droplet diameter drops from 50 \u03bcm to 5 \u03bcm, the total surface area of oil exposed to the water phase increases by roughly a factor of 100, and with it, the emulsion’s viscosity rises dramatically. At oil volume fractions above 0.74 \u2014 the theoretical close-packing limit for uniform spheres \u2014 droplets must deform against each other to fit. The result is a densely packed, semisolid structure that holds its shape on a spoon. That texture is the hallmark of good mayonnaise.<\/p>\n\n \n <div class=\"bp-1-tip bd-reveal\">\n <svg class=\"bp-1-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"\/><path d=\"M12 16v-4\"\/><path d=\"M12 8h.01\"\/><\/svg>\n <div class=\"bp-1-content\">\n <div class=\"bp-1-label\">Key Insight<\/div>\n <div class=\"bp-1-text\">Smaller oil droplets mean a thicker, more stable product. This single principle explains nearly every equipment and process decision on a factory floor \u2014 the entire industrial process is designed to create the smallest possible droplets and keep them that way.<\/div>\n <\/div>\n <\/div>\n\n <p>This principle, that smaller droplets mean a thicker and more stable product, explains nearly every equipment and process decision made on a factory floor. The goal of the industrial process is, above all, to create the smallest possible oil droplets and keep them that way.<\/p>\n\n <hr>\n\n <h2>Industrial-Grade Ingredients: What Goes Into Factory Mayonnaise<\/h2>\n\n <p>Scaling mayonnaise from a kitchen recipe to factory production means more than multiplying quantities. The ingredients themselves change in form, specification, and functional role.<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Bahan<\/th><th>Typical Percentage<\/th><th>Industrial Form Used<\/th><th>Fungsi Utama<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>Vegetable oil<\/td><td>65\u201380%<\/td><td>Refined soybean, rapeseed, or sunflower oil; bulk tanker delivery<\/td><td>Emulsion body; texture and mouthfeel<\/td><\/tr>\n <tr><td>Egg yolk<\/td><td>4\u20138%<\/td><td>Pasteurized liquid yolk (chilled tanker) or spray-dried yolk powder<\/td><td>Natural emulsifier (lecithin); color; flavor<\/td><\/tr>\n <tr><td>Air<\/td><td>5\u201315%<\/td><td>Potable, filtered process water<\/td><td>Continuous phase; dissolves salts, sugars, acids<\/td><\/tr>\n <tr><td>Cuka<\/td><td>3\u20135%<\/td><td>Distilled spirit vinegar (10% acetic acid) or cider\/white vinegar<\/td><td>Acidulant; pH depression for preservation; flavor<\/td><\/tr>\n <tr><td>Mustard<\/td><td>0.5\u20131.5%<\/td><td>Mustard flour\/powder<\/td><td>Secondary emulsifier (mucilage); flavor<\/td><\/tr>\n <tr><td>Salt & sugar<\/td><td>1\u20132% each<\/td><td>Food-grade refined<\/td><td>Flavor; salt also contributes to ionic strength for protein functionality<\/td><\/tr>\n <tr><td>Stabilizers & preservatives<\/td><td>Variabel<\/td><td>Modified starch, xanthan gum, calcium disodium EDTA, potassium sorbate<\/td><td>Texture (low-fat variants); shelf-life extension<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>Two ingredient decisions shape everything downstream. The first is the form of egg: liquid pasteurized yolk arrives refrigerated and pumps directly into the pre-mix vessel. It is simple, fast, and the standard in high-volume plants. Spray-dried yolk powder has a longer shelf life and lower transport cost, but it must be rehydrated before use. Incomplete rehydration is one of the most common hidden causes of industrial emulsion failure: dry yolk particles that never fully dissolve cannot contribute lecithin to the oil-water interface, weakening the entire structure.<\/p>\n\n <p>The second decision is oil quality. Industrial mayonnaise uses refined vegetable oil, not the cold-pressed oil found in boutique kitchens. Refining removes free fatty acids, phospholipids, and oxidation products that would otherwise compete with lecithin at the droplet surface and destabilize the emulsion. Soybean oil dominates global production because of its neutral flavor and consistent supply, though rapeseed (canola) and sunflower oils are common regional alternatives (<a href=\"https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-169\/subpart-B\/section-169.140\">FDA 21 CFR 169.140<\/a>).<\/p>\n\n <hr>\n\n <h2>Preparing the Water Phase: The Critical First Step Most People Overlook<\/h2>\n\n <p>If you ask someone how mayonnaise is made, they will probably describe adding oil to eggs while whisking. That is the emulsification step, but it is not the first step in a factory. Before a single drop of oil enters the system, every non-oil ingredient must be combined into a homogeneous mixture called the water phase. Skipping or rushing this stage is the most reliable way to produce a batch that breaks during emulsification.<\/p>\n\n <p>The water phase preparation follows a strict sequence:<\/p>\n\n <p><strong>1. Meter in the process water.<\/strong> The pre-mix vessel receives a precisely measured volume of filtered water. This water will become the continuous phase in which everything else dissolves or disperses. Temperature at this stage is held at 20\u201325 \u00b0C (68\u201377 \u00b0F). That is warm enough to accelerate ingredient dissolution, but cool enough to avoid premature protein denaturation in the egg yolk that arrives next.<\/p>\n\n <p><strong>2. Add the egg component.<\/strong> If using liquid pasteurized yolk, it is pumped from refrigerated storage directly into the vessel. If using yolk powder, it is pre-blended with a portion of the water and allowed to hydrate fully, typically 10\u201315 minutes under gentle agitation, before joining the main batch. The agitation must be sufficient to disperse the yolk uniformly but not so violent that it whips air into the mixture. Entrained air at this stage becomes trapped in the final emulsion as micro-bubbles; each one is a nucleation site for oxidation.<\/p>\n\n <p><strong>3. Incorporate the water-soluble ingredients.<\/strong> Vinegar, mustard powder, salt, and sugar are added in sequence. The order matters less than the completeness of dissolution. Undissolved salt crystals create localized ionic strength gradients that can alter protein functionality at the droplet surface. Undissolved mustard particles contribute nothing to emulsion stability and appear as specks in the finished product.<\/p>\n\n <p><strong>4. Disperse thickeners and stabilizers (if applicable).<\/strong> For low-fat formulations, those with less than 50% oil, the water phase must carry the textural burden that oil normally provides. Modified starch requires heating to 60\u201370 \u00b0C for gelatinization; xanthan gum disperses in cold water but needs sustained shear to fully hydrate. These steps run in the pre-mix vessel before oil addition begins. Full-fat mayonnaise skips this: its texture comes from the packed oil droplets themselves.<\/p>\n\n <p>At the end of water phase preparation, the vessel contains a thin, homogenous liquid. It looks nothing like mayonnaise yet. But every component needed to receive the oil is now in place. The emulsifier, the acidulant, the flavor system. The stage is set.<\/p>\n\n <hr>\n\n <h2>Emulsification: Where Mayonnaise Is Born<\/h2>\n\n<p>If the water phase is the stage, emulsification is the performance. This is where 80% oil transforms from a separate, immiscible layer into the structural component of a semisolid food. The equipment that makes this possible is the high-shear rotor-stator mixer, and the conditions under which it operates determine virtually every quality attribute of the final product.<\/p>\n\n <figure class=\"article-generated-image\">\n <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/08\/article-image-01-6.webp\" alt=\"High-shear rotor-stator mixer emulsifying mayonnaise in a stainless-steel vessel.\" width=\"1024\" height=\"768\">\n <figcaption>Controlled high shear breaks oil into the fine droplets that make mayonnaise smooth and stable.<\/figcaption>\n <\/figure>\n\n <h3>High-Shear Rotor-Stator Mixing: The Industry Workhorse<\/h3>\n\n <p>A rotor-stator mixer works on a simple principle executed at extreme intensity. The rotor, a bladed shaft spinning at 1,500 to 3,600 RPM, sits inside a stationary stator with precisely machined slots or holes. As the rotor turns, it draws material from the center and accelerates it outward by centrifugal force. The mixture passes through the narrow gap between rotor and stator, typically 0.3\u20130.5 mm, where it experiences shear rates of 20,000 to 50,000 inverse seconds. At these forces, oil droplets entering the gap stretch into elongated threads that break into droplets 1 to 10 \u03bcm in diameter. That is roughly a thousand times smaller than what a kitchen whisk can produce.<\/p>\n\n <p>The process is not a single pass. In batch production, the mixture recirculates continuously: drawn from the bottom of the vessel, through the rotor-stator workhead, and back into the vessel. A typical batch requires three to five complete turnovers through the workhead before the droplet size distribution stabilizes. The oil feeds in gradually during this recirculation, not dumped in all at once. The feed rate is critical. Too fast, and the water phase locally overloads with oil; the emulsion inverts or breaks, and the batch must be discarded. Too slow, and production cycle time becomes uneconomical. Most lines control oil feed at 5 to 10 percent of the total oil volume per minute, monitored by a mass flow meter on the oil supply line (<a href=\"https:\/\/www.tetrapak.com\/en-gb\/insights\/cases-articles\/need-to-know-mayonnaise-production\">Tetra Pak High Shear Mixer Technical Documentation<\/a>).<\/p>\n\n \n <div class=\"bp-2-card bd-reveal\">\n <div class=\"bp-2-heading\">Critical Emulsification Parameters<\/div>\n <div class=\"bp-2-grid\">\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polygon points=\"13 2 3 14 12 14 11 22 21 10 12 10 13 2\"\/><\/svg>\n <div class=\"bp-2-label\">Shear Rate<\/div>\n <div class=\"bp-2-value\">20,000\u201350,000 s\u207b\u00b9<\/div>\n <\/div>\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M15 3h6v6\"\/><path d=\"M10 14 21 3\"\/><path d=\"M18 13v6a2 2 0 0 1-2 2H5a2 2 0 0 1-2-2V8a2 2 0 0 1 2-2h6\"\/><\/svg>\n <div class=\"bp-2-label\">Rotor-Stator Gap<\/div>\n <div class=\"bp-2-value\">0.3\u20130.5 mm<\/div>\n <\/div>\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M21 12a9 9 0 0 0-9-9 9.75 9.75 0 0 0-6.74 2.74L3 8\"\/><path d=\"M3 3v5h5\"\/><path d=\"M3 12a9 9 0 0 0 9 9 9.75 9.75 0 0 0 6.74-2.74L21 16\"\/><path d=\"M16 16h5v5\"\/><\/svg>\n <div class=\"bp-2-label\">Turnovers per Batch<\/div>\n <div class=\"bp-2-value\">3\u20135 cycles<\/div>\n <\/div>\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 20V10\"\/><path d=\"M18 20V4\"\/><path d=\"M6 20v-4\"\/><\/svg>\n <div class=\"bp-2-label\">Oil Feed Rate<\/div>\n <div class=\"bp-2-value\">5\u201310% vol\/min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n <p>Selection between batch and inline continuous configurations depends on scale. Batch systems, 50 to 2,000 liters per batch, offer flexibility for producers running multiple SKUs with frequent changeovers. Inline continuous systems, 500 to 6,000 liters per hour, deliver the lowest cost per kilogram at high volume, but they demand stable, high-throughput demand to justify the capital investment.<\/p>\n\n <h3>Why Vacuum Matters in Industrial Emulsification<\/h3>\n\n <p>Walk through a mayonnaise factory and one of the first things you will notice is that the emulsification vessels are sealed and connected to vacuum pumps. This is not optional equipment for a premium line. It is standard practice across the industry, and for three interrelated reasons.<\/p>\n\n <p>First, vacuum eliminates aeration. Air becomes entrained in mayonnaise during mixing whether you want it to or not. Every microscopic air bubble is a pocket of oxygen that will react with unsaturated fatty acids in the oil over time, producing rancid off-flavors. Under vacuum, typically -0.6 to -0.9 bar gauge, corresponding to an absolute pressure of 100 to 400 millibar, the partial pressure of oxygen in the headspace drops to near zero. Dissolved oxygen in the product can be driven below 0.5 mg\/L, compared to 3 mg\/L or more in atmospheric mixing.<\/p>\n\n <p>Second, vacuum suppresses aerobic microorganisms during processing. While pasteurization handles the final kill step, reducing the microbial load at every upstream stage is a core principle of food safety-by-design.<\/p>\n\n <p>Third, vacuum improves texture. Without air bubbles interrupting the continuous emulsion matrix, oil droplets pack more densely and the resulting product has a smoother, glossier mouthfeel. The droplet size distribution also narrows because bubbles create localized turbulence that produces uneven shear. The result is a more uniform viscosity throughout the batch.<\/p>\n\n <h3>Cold Process vs. Hot Process: Choosing the Right Route<\/h3>\n\n <p>Not all mayonnaise factories use the same production method. The choice between cold process and hot process is one of the most consequential early decisions in plant design, and it is driven by the product portfolio, not by process preference.<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Dimensi<\/th><th>Cold Process<\/th><th>Hot Process<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>Processing temperature<\/td><td>15\u201325 \u00b0C throughout<\/td><td>60\u201375 \u00b0C during mixing; cooled after emulsification<\/td><\/tr>\n <tr><td>Starch\/thickener<\/td><td>Not needed (or cold-water-soluble gums only)<\/td><td>Gelatinized modified starch required for texture<\/td><\/tr>\n <tr><td>Egg form<\/td><td>Liquid pasteurized yolk (dominant)<\/td><td>Yolk powder (rehydrates faster in hot water)<\/td><\/tr>\n <tr><td>Equipment complexity<\/td><td>Lebih rendah<\/td><td>Higher (heating jacket, post-emulsification cooling)<\/td><\/tr>\n <tr><td>Typical product<\/td><td>Full-fat mayonnaise (>65% oil)<\/td><td>Low-fat mayonnaise (<50% oil)<\/td><\/tr>\n <tr><td>Mouthfeel<\/td><td>Rich, oil-driven body<\/td><td>Firmer, starch-set texture<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>Cold process is the route for premium full-fat mayonnaise. The ingredients stay at ambient temperature throughout, and the emulsion relies entirely on egg yolk lecithin and mustard mucilage for stability. No synthetic emulsifiers, no starch fillers. The flavor is cleaner, the mouthfeel is directly tied to oil quality, and the ingredient list is shorter. The trade-off: cold-process mayonnaise requires a separate pasteurization step after emulsification, which adds equipment and energy cost.<\/p>\n\n <p>Hot process serves the low-fat and value segments. Heating the water phase to 60\u201375 \u00b0C gelatinizes modified starch, which takes over much of the textural role that oil plays in the full-fat version. Because the heating step inherently pasteurizes the mixture, hot-process lines can combine emulsification and pasteurization into a single operation. The approach is simpler in principle, but requires a scraped-surface heat exchanger to rapidly cool the product back below 30 \u00b0C after emulsification. Without rapid cooling, the gelatinized starch retrogrades. The starch molecules re-associate into crystalline regions, and the product develops a gritty, stiff texture within days.<\/p>\n\n <p>The route selection rule of thumb: if your product label reads “made with real egg yolks and 100% soybean oil,” you are almost certainly looking at cold process. If it says “low fat” or lists modified food starch in the first five ingredients, the line that made it runs hot.<\/p>\n\n <hr>\n\n <h2>Pasteurization and Quality Control: The Safety Net<\/h2>\n\n <p>Mayonnaise has an unusually robust built-in safety system. Its pH sits between 3.8 and 4.2, acidic enough to inhibit the growth of most pathogenic bacteria, including <em>Clostridium botulinum<\/em>. Combined with a water activity below 0.93 in full-fat formulations, this creates an environment where very few microorganisms can multiply. But “very few” is not “zero.” Pasteurization closes the remaining gap, and quality control verifies that every batch meets specification before it ships.<\/p>\n\n <h3>Pasteurization Parameters and Equipment<\/h3>\n\n <p>Industrial mayonnaise pasteurization targets three classes of hazard: pathogenic bacteria (Salmonella, <em>Listeria monocytogenes<\/em>, introduced primarily through raw egg), spoilage organisms (yeasts, molds, lactic acid bacteria), and endogenous enzymes in egg yolk (lipases and phospholipases that, if left active, slowly break down the emulsion during storage).<\/p>\n\n<p>The pasteurization window for mayonnaise is narrow. The product must reach a temperature high enough to achieve a 5-log reduction in target pathogens, typically 68 to 75 \u00b0C, but must not exceed 80 \u00b0C. Above 80 \u00b0C, egg yolk proteins denature irreversibly. The lecithin-protein complexes that stabilize the oil-water interface unravel, and the emulsion collapses into a separated, grainy slurry that cannot be rescued. This temperature ceiling is the single most unforgiving constraint in mayonnaise manufacturing.<\/p>\n\n <figure class=\"article-generated-image\">\n <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/08\/article-image-02-5.webp\" alt=\"Scraped-surface heat exchanger for controlled mayonnaise pasteurization.\" width=\"1024\" height=\"768\">\n <figcaption>Purpose-built heat transfer equipment keeps viscous mayonnaise within its narrow safe processing window.<\/figcaption>\n <\/figure>\n\n \n <div class=\"bp-3-warning bd-reveal\">\n <svg class=\"bp-3-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"28\" height=\"28\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"m21.73 18-8-14a2 2 0 0 0-3.48 0l-8 14A2 2 0 0 0 4 21h16a2 2 0 0 0 1.73-3Z\"\/><path d=\"M12 9v4\"\/><path d=\"M12 17h.01\"\/><\/svg>\n <div class=\"bp-3-body\">\n <div class=\"bp-3-title\">The 80\u00b0C Ceiling<\/div>\n <div class=\"bp-3-text\">Egg yolk proteins denature irreversibly above 80\u00b0C. The lecithin-protein complexes that stabilize the oil-water interface unravel, and the emulsion collapses into a separated, grainy slurry that cannot be rescued. This is the single most unforgiving constraint in mayonnaise manufacturing \u2014 there is no recovery from an over-temperature batch.<\/div>\n <span class=\"bp-3-pill\">68\u201375\u00b0C = safe | >80\u00b0C = irreversible failure<\/span>\n <\/div>\n <\/div>\n\n <p>Holding time at the target temperature ranges from 2 to 5 minutes, depending on the product’s viscosity and the heat exchanger design. High-viscosity products require longer holding times because heat transfer is slower. The laminar flow profile in a viscous fluid means the center of the product stream heats more slowly than the wall-adjacent layer. This is why you cannot simply run mayonnaise through a standard milk pasteurizer and expect uniform lethality.<\/p>\n\n <p>Three equipment configurations dominate industry practice:<\/p>\n\n <ul>\n <li><strong>Tubular heat exchangers<\/strong> with static mixers in the holding tube, suitable for medium-viscosity products on continuous lines<\/li>\n <li><strong>Scraped-surface heat exchangers<\/strong> (SSHE), where rotating blades continuously scrape the heat transfer surface, preventing fouling and ensuring uniform heating in high-viscosity products<\/li>\n <li><strong>Jacketed batch vessels<\/strong> for small to medium-scale production, where the entire batch is heated with gentle agitation. Slower, but simpler and more flexible for multi-product plants.<\/li>\n <\/ul>\n\n <p>After the holding period, the product must be cooled to below 25 \u00b0C within 15 to 20 minutes. The post-pasteurization cooling phase is not just about product stability. It is a food safety requirement. The temperature range between 50 \u00b0C and 20 \u00b0C is the danger zone where any surviving thermoduric spores can germinate. Rapid transit through this zone minimizes risk.<\/p>\n\n <h3>Quality Control: What Gets Tested and Why<\/h3>\n\n <p>Every batch of industrial mayonnaise leaves the production line with a report card. The tests fall into three categories: physical, microbiological, and sensory.<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Tes<\/th><th>Method<\/th><th>Typical Specification<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>pH<\/td><td>Calibrated pH meter<\/td><td>3.8\u20134.2<\/td><\/tr>\n <tr><td>Viskositas<\/td><td>Brookfield viscometer, spindle #6 or #7, 20 RPM, 25 \u00b0C<\/td><td>20,000\u201350,000 cP (full-fat)<\/td><\/tr>\n <tr><td>Oil droplet size<\/td><td>Laser diffraction (e.g., Malvern Mastersizer)<\/td><td>D[4,3] 2\u201310 \u03bcm<\/td><\/tr>\n <tr><td>Total plate count<\/td><td>AOAC 966.23<\/td><td><1,000 CFU\/g<\/td><\/tr>\n <tr><td>Coliforms \/ <em>E. coli<\/em><\/td><td>AOAC 991.14<\/td><td>Absent in 1 g<\/td><\/tr>\n <tr><td>Salmonella<\/td><td>ISO 6579-1<\/td><td>Absent in 25 g<\/td><\/tr>\n <tr><td><em>Listeria monocytogenes<\/em><\/td><td>ISO 11290-1<\/td><td>Absent in 25 g<\/td><\/tr>\n <tr><td>Yeasts & molds<\/td><td>AOAC 997.02<\/td><td><100 CFU\/g<\/td><\/tr>\n <tr><td>Sensory<\/td><td>Trained panel (3\u20135 members)<\/td><td>No off-flavors, uniform color, smooth texture<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>One measurement deserves special attention: oil droplet size distribution. The volume-weighted mean diameter D[4,3] is more sensitive than the surface-weighted D[3,2] to the presence of large droplets, and large droplets are the early warning sign of an emulsion beginning to destabilize. A batch that passes viscosity and pH checks but shows a D[4,3] trending upward from the historical baseline is likely to develop a visible oil layer during shelf life.<\/p>\n\n <p>Accelerated stability testing rounds out the QC program. Samples from each batch are held at 40 \u00b0C for 7 to 14 days. If the sample shows no oil separation, pH drift, or texture change, the batch is cleared for ambient shelf-life labeling of 6 to 12 months. A pH increase during accelerated storage, even a shift of 0.1 to 0.2 units, is treated as a red flag. It may signal microbial metabolism before colony counts rise above detection limits (<a href=\"https:\/\/www.fao.org\/fao-who-codexalimentarius\/\">Codex Alimentarius STAN 168-1989<\/a>).<\/p>\n\n <hr>\n\n <h2>From Production Line to Pallet: Equipment, Integration, and Scaling Your Operation<\/h2>\n\n <p>Understanding each step of mayonnaise manufacturing is one level of knowledge. Connecting those steps into a production line that runs reliably, day after day, at a cost that makes business sense is a different challenge. The equipment decisions made at this stage determine throughput, product consistency, and the total cost of ownership over the line’s 10- to 15-year service life.<\/p>\n\n <h3>Core Equipment Categories and Selection Criteria<\/h3>\n\n <p>A mayonnaise production line is a chain of unit operations. Each link in the chain has equipment options with different trade-offs:<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Equipment Type<\/th><th>Fungsi<\/th><th>Capacity Range<\/th><th>Key Selection Consideration<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>High-shear emulsifier<\/td><td>Oil-in-water emulsification<\/td><td>Batch: 50\u20132,000 L; Inline: 500\u20136,000 L\/h<\/td><td>Batch for flexibility; inline for lowest unit cost at high volume<\/td><\/tr>\n <tr><td>Pasteurization system<\/td><td>Thermal microbial kill step<\/td><td>Matched to emulsifier output<\/td><td>Tubular for medium viscosity; scraped-surface for high viscosity; jacketed batch for low volume<\/td><\/tr>\n <tr><td>Buffer\/holding tank<\/td><td>Decouple batch emulsification from continuous filling<\/td><td>1.5\u20132\u00d7 single batch volume<\/td><td>Prevents filler starvation during batch turnaround<\/td><\/tr>\n <tr><td>Filling machine<\/td><td>Dispense product into containers<\/td><td>30\u2013120 containers\/min (rotary piston)<\/td><td>Piston filler required for viscosity >20,000 cP; gravity fillers will not work<\/td><\/tr>\n <tr><td>Capping\/sealing machine<\/td><td>Apply and torque closures<\/td><td>Matched to filler speed<\/td><td>Vacuum capping for glass jars; lug capping for twist-off lids<\/td><\/tr>\n <tr><td>Labeling\/coding<\/td><td>Apply labels + batch\/date code<\/td><td>Matched to line speed<\/td><td>Pressure-sensitive for cylindrical containers; inkjet or laser for coding<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>A common mistake is to spec each machine independently and then try to connect them. The right approach is to design the line backward. Start with the required filling speed in containers per minute at the target package size. Calculate the hourly product volume that speed demands. Then size the emulsifier, pasteurizer, and buffer tank to supply that volume with 15 to 20 percent headroom. The filler sets the pace; everything upstream feeds it.<\/p>\n\n <h3>Production Line Layout: Connecting the Dots<\/h3>\n\n<p>A typical industrial mayonnaise line flows through nine stations:<\/p>\n\n <figure class=\"article-generated-image\">\n <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/08\/article-image-03-5.webp\" alt=\"Unbranded mayonnaise jars moving through an industrial filling and capping line.\" width=\"1024\" height=\"768\">\n <figcaption>Filling, capping, and case packing turn a stable emulsion into a shipment-ready product.<\/figcaption>\n <\/figure>\n\n \n <div class=\"bp-4-flow bd-reveal\">\n <div class=\"bp-4-heading\">Mayonnaise Production Line \u2014 9 Stations<\/div>\n <div class=\"bp-4-row\">\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">1<\/div><div class=\"bp-4-label\">Raw Material Receiving<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">2<\/div><div class=\"bp-4-label\">Water Phase Pre-Mix<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">3<\/div><div class=\"bp-4-label\">Vacuum Emulsifier<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">4<\/div><div class=\"bp-4-label\">Buffer Tank<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">5<\/div><div class=\"bp-4-label\">Pasteurisasi<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">6<\/div><div class=\"bp-4-label\">Stasiun Pengisian<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">7<\/div><div class=\"bp-4-label\">Capping Station<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">8<\/div><div class=\"bp-4-label\">Labeling + Coding<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">9<\/div><div class=\"bp-4-label\">Case Packing<\/div><\/div>\n <\/div>\n <\/div>\n\n <p>The buffer tank between the emulsifier and pasteurizer serves a critical function that is not obvious to someone designing their first line. It decouples the batch rhythm of emulsification from the continuous flow of pasteurization and filling. Emulsification is inherently a batch or semi-batch process: you make one vessel at a time. Filling is inherently continuous: bottles keep coming down the conveyor. The buffer tank is the reservoir that lets both sides of the line run at their own pace without one waiting for the other.<\/p>\n\n <p>The piping between stations demands attention to detail, particularly for high-viscosity products. Pressure drop in a pipe scales with the fourth power of the pipe diameter and linearly with viscosity. Mayonnaise at 30,000 cP flowing through a 50 mm pipe loses roughly 16 times more pressure per meter than water in the same pipe. Line lengths should be minimized between the emulsifier outlet and the filler inlet. Where distance is unavoidable, jacketed piping with warm water circulation prevents the product from cooling and becoming unpumpable in the pipe.<\/p>\n\n <h3>Scaling from Pilot to Full Production<\/h3>\n\n <p>Mayonnaise production scales across three distinct tiers, and the jump between tiers involves more than buying bigger machines:<\/p>\n\n <p><strong>Pilot \/ R&D scale (50\u2013200 L per batch):<\/strong> A benchtop or small-floor-standing vacuum emulsifier with manual or semi-automatic filling. This is the formulation development and market-testing tier. Capital investment ranges from roughly $20,000 to $50,000. The line can be operated by one or two people. Output is measured in hundreds of jars per day, enough for test markets, food service trials, and small retail placements.<\/p>\n\n <p><strong>Mid-scale production (500\u20132,000 L per batch):<\/strong> A dedicated vacuum emulsifier, tubular pasteurizer, and semi-automatic 4- to 8-head piston filler. This is the tier for regional brands, co-packers, and established producers entering new product categories. Capital investment ranges from roughly $100,000 to $300,000, with 2 to 4 operators per shift. Output reaches thousands of units per day.<\/p>\n\n <p><strong>Full industrial scale (2,000\u20136,000 L\/h continuous):<\/strong> Inline continuous emulsification, scraped-surface pasteurization, and high-speed rotary filling at 60 to 120 containers per minute with automatic capping, labeling, and case packing. This tier supports national brands and export volumes. Capital investment ranges from $500,000 to $2 million or more, depending on automation level. The line may run 16 to 24 hours per day with 3 to 5 operators per shift.<\/p>\n\n <p>The hardest technical jump is from pilot to mid-scale. At 10\u00d7 volume increase, the emulsifier’s power-to-volume ratio cannot be linearly extrapolated. The Reynolds number in the mixing vessel must be recalculated and maintained in the turbulent regime to achieve the same droplet size distribution. If the pilot unit achieves D[4,3] of 5 \u03bcm at 3,000 RPM in a 100 L vessel, the 1,000 L vessel may need a different impeller geometry, not just a bigger motor, to hit the same specification.<\/p>\n\n <p>The hardest operational jump is from mid-scale to full industrial, and the pivot point is cleaning. A mid-scale line can be disassembled and manually cleaned between products. At full industrial scale, Clean-in-Place (CIP) is not a nice-to-have. It is an economic necessity. A line running 20 hours a day cannot afford 4 hours of manual cleaning. CIP systems recirculate caustic and acid solutions through all product-contact surfaces without disassembly. The line design must accommodate CIP from day one with proper drainability, spray ball coverage, and dead-leg elimination. Otherwise the ongoing labor cost will erode the margin advantage that high-volume production is supposed to deliver.<\/p>\n\n <p>For producers evaluating equipment suppliers for viscous-product filling and capping, which is where many scaling challenges converge, working with manufacturers who offer custom line configuration based on the specific product viscosity, container type, and target throughput helps avoid the most common pitfall: a filler spec’d for thin liquids being asked to handle a 30,000 cP emulsion. Customizable packaging line solutions that cover filling, capping, and labeling as an integrated system can reduce the integration risk that comes from sourcing each machine from a different vendor.<\/p>\n\n \n <div class=\"bp-cta-end bd-reveal\">\n <svg class=\"bp-cta-end-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"32\" height=\"32\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"m22 2-7 20-4-9-9-4Z\"\/><path d=\"M22 2 11 13\"\/><\/svg>\n <div class=\"bp-cta-end-title\">Get Your Production Line Configured for Your Product<\/div>\n <div class=\"bp-cta-end-subtitle\">Discuss your viscosity, container type, and capacity requirements with our engineering team.<\/div>\n <a class=\"bp-cta-end-btn\" href=\"https:\/\/www.levapack.com\/id\/kontak\/\" target=\"_self\">Request a Line Configuration<\/a>\n <\/div>\n\n <hr>\n\n <h2>References<\/h2>\n\n <ol style=\"list-style: none; padding-left: 0;\">\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">1. U.S. Food and Drug Administration. “21 CFR 169.140 \u2014 Mayonnaise.” <em>Electronic Code of Federal Regulations<\/em>. <a href=\"https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-169\/subpart-B\/section-169.140\">https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-169\/subpart-B\/section-169.140<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">2. Tetra Pak. “Spreading Knowledge: Everything You Need to Know About Mayonnaise Production.” <em>Tetra Pak Insights<\/em>. <a href=\"https:\/\/www.tetrapak.com\/en-gb\/insights\/cases-articles\/need-to-know-mayonnaise-production\">https:\/\/www.tetrapak.com\/en-gb\/insights\/cases-articles\/need-to-know-mayonnaise-production<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">3. Codex Alimentarius. “Codex Standard for Mayonnaise (CODEX STAN 168-1989).” <em>FAO\/WHO Food Standards Programme<\/em>. <a href=\"https:\/\/www.fao.org\/fao-who-codexalimentarius\/\">https:\/\/www.fao.org\/fao-who-codexalimentarius\/<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">4. McClements, D.J. (2015). <em>Food Emulsions: Principles, Practices, and Techniques<\/em>, 3rd Edition. CRC Press.<\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">5. Taslikh, M. et al. (2021). “Mayonnaise main ingredients influence on its structure as an emulsion.” <em>Journal of Food Science and Technology<\/em>, 59(6):2108\u20132116. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC9114219\/\">https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC9114219\/<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">6. Silverson Machines. “Mayonnaise Manufacturing & Production Process.” <em>Silverson Application Reports<\/em>. <a href=\"https:\/\/www.silverson.com\/us\/resource-library\/application-reports\/mayonnaise-manufacture\">https:\/\/www.silverson.com\/us\/resource-library\/application-reports\/mayonnaise-manufacture<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">7. Levapack. “Custom Packaging Line Solutions.” <a href=\"https:\/\/www.levapack.com\/id\/kustomisasi\/\">https:\/\/www.levapack.com\/customization\/<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">8. Levapack. “Levapack \u2014 Can Packaging Machines & Complete Lines.” <a href=\"https:\/\/www.levapack.com\/id\/\">https:\/\/www.levapack.com\/<\/a><\/span><\/li>\n <\/ol>\n <\/article>\n<\/div>\n\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide Mayonnaise is one of those products that hides its complexity<span class=\"excerpt-hellip\"> [...]<\/span><\/p>","protected":false},"author":1,"featured_media":75729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Manufacturing of Mayonnaise: From Emulsion Science to Production Line","_seopress_titles_desc":"Explore the manufacturing of mayonnaise, from ingredient preparation and high-shear emulsification to pasteurization, filling, and quality control.","_seopress_robots_index":"","footnotes":""},"categories":[181],"tags":[],"class_list":["post-75733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mml-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts\/75733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/comments?post=75733"}],"version-history":[{"count":2,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts\/75733\/revisions"}],"predecessor-version":[{"id":75777,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts\/75733\/revisions\/75777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/media\/75729"}],"wp:attachment":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/media?parent=75733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/categories?post=75733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/tags?post=75733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

{"id":75733,"date":"2026-08-12T09:33:17","date_gmt":"2026-08-12T01:33:17","guid":{"rendered":"https:\/\/www.levapack.com\/?p=75733"},"modified":"2026-08-12T09:38:01","modified_gmt":"2026-08-12T01:38:01","slug":"mayonnaise-manufacturing-process","status":"publish","type":"post","link":"https:\/\/www.levapack.com\/id\/mayonnaise-manufacturing-process\/","title":{"rendered":"The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide"},"content":{"rendered":"\n\n \n \n The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide<\/title>\n<\/head>\n<body>\n\n<div class=\"bd-post\">\n <style>\n @import url('https:\/\/fonts.googleapis.com\/css2?family=Roboto:wght@400;500;600;700&display=swap');\n\n .bd-post {\n --prose-width: 740px;\n --gap-attach: 16px;\n --gap-normal: 32px;\n --gap-section: 48px;\n --pad-compact: 16px;\n --pad-standard: 24px;\n --body-bg: #FFFFFF;\n --inverse-bg: #0F1C32;\n --accent: #3C6EC8;\n --accent-text: #2A4F9E;\n --accent-on-inverse: #7B9FE0;\n --card-fill: #F4F7FC;\n --card-border: #D0D9E8;\n --text-primary: #161922;\n --text-secondary: #5A5A5A;\n --text-body: #5A5A5A;\n --text-inverse: #FFFFFF;\n --text-inverse-2: #CCCCCC;\n --card-text: #161922;\n --card-text-2: #5A5A5A;\n --btn-white: #FFFFFF;\n --btn-ink: #0F1C32;\n --warning-accent: #C56E14;\n --heading-blog-h2: #231815;\n --pill-bg: #FDF0E0;\n --tip-hover-bg: #EEF2FA;\n font-family: \"Roboto\", -apple-system, BlinkMacSystemFont, \"Segoe UI\", \"Helvetica Neue\", sans-serif;\n color: var(--text-body);\n background: var(--body-bg);\n font-weight: 400;\n line-height: 1.6;\n padding: 40px;\n max-width: 100%;\n box-sizing: border-box;\n }\n .bd-post a { overflow-wrap: anywhere; 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}\n .bd-post .bp-cta-end-btn { transition: transform .2s ease-out, box-shadow .2s ease-out, background .2s ease-out, color .2s ease-out; }\n .bd-post .bp-cta-end-btn:hover { transform: translateY(-1px); box-shadow: 0 0 0 3px rgba(60,110,200,0.25); }\n .bd-post .bd-post-article a { transition: color .2s ease-out, text-decoration-color .2s ease-out; }\n }\n\n @media (max-width: 768px) {\n .bd-post { padding: 16px; }\n .bd-post h1 { font-size: 32px; }\n .bd-post h2 { font-size: 28px; margin-top: 32px; }\n .bd-post h3 { font-size: 20px; margin-top: 24px; }\n .bd-post h4 { font-size: 18px; }\n .bd-post .bp-2-card { grid-template-columns: 1fr 1fr; }\n .bd-post .bp-4-flow .bp-4-row { flex-direction: column; align-items: center; gap: 0; }\n .bd-post .bp-4-flow .bp-4-item { flex-direction: row; gap: 10px; width: 100%; max-width: 260px; justify-content: flex-start; }\n .bd-post .bp-4-flow .bp-4-label { text-align: left; max-width: none; }\n .bd-post .bp-4-flow .bp-4-connector { height: 20px; width: 32px; padding: 0; }\n .bd-post .bp-4-flow .bp-4-connector svg { transform: rotate(90deg); }\n }\n .article-generated-image {\n margin: 2rem auto !important;\n text-align: center !important;\n }\n .article-generated-image img {\n display: block !important;\n width: 512px !important;\n max-width: 100% !important;\n height: auto !important;\n margin: 0 auto !important;\n border-radius: 16px !important;\n box-shadow: 0 12px 32px rgba(0, 0, 0, 0.16) !important;\n }\n .article-generated-image figcaption {\n margin-top: 0.75rem !important;\n text-align: center !important;\n }\n<\/style>\n <article class=\"bd-post-article\">\n <h1>The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide<\/h1>\n\n <p>Mayonnaise is one of those products that hides its complexity behind a familiar label. At the grocery store, it is a jar of creamy, pale-yellow condiment. In a factory, it is a precision-engineered oil-in-water emulsion: a system where 65 to 80 percent vegetable oil is suspended as microscopic droplets inside a water phase that makes up only a fraction of the total volume. Keeping that system stable for months on a shelf, through temperature swings and transport, takes more than simply mixing ingredients. It requires a controlled sequence of chemical, thermal, and mechanical operations, each with tolerances that leave little room for error.<\/p>\n\n <p>This guide walks through the complete industrial manufacturing process for mayonnaise: the science that makes it possible, the ingredients that go into it, and each production stage from raw material preparation to the finished pallet.<\/p>\n\n <hr>\n\n <h2>The Science Behind Mayonnaise: Why Oil and Water Stay Together<\/h2>\n\n <p>Oil and water do not mix. That is the first thing anyone learns about emulsions. Yet mayonnaise is roughly three-quarters oil, and it stays creamy for months without separating. Understanding why this works at a molecular level is the foundation for understanding the entire factory process.<\/p>\n\n <p>At the center of the story is egg yolk, or more precisely, the lecithin it contains. Lecithin is an amphiphilic molecule: one end is hydrophilic (water-attracting) and the other is lipophilic (oil-attracting). When egg yolk is dispersed in water and oil is gradually introduced under intense mechanical shear, lecithin molecules migrate to the surface of every newly-formed oil droplet. Their hydrophilic heads face outward into the water phase; their lipophilic tails anchor inside the oil. Each droplet gets wrapped in a molecular coating that prevents it from merging with neighboring droplets. The emulsion stabilizes.<\/p>\n\n <p>The difference between homemade and industrial mayonnaise comes down to how finely the oil is divided:<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Dimensi<\/th><th>Homemade Mayonnaise<\/th><th>Industrial Mayonnaise<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>Emulsification method<\/td><td>Hand whisk or electric mixer<\/td><td>High-shear rotor-stator system<\/td><\/tr>\n <tr><td>Oil droplet size<\/td><td>10\u201350 \u03bcm, uneven<\/td><td>1\u201310 \u03bcm, tightly controlled<\/td><\/tr>\n <tr><td>Stability<\/td><td>Days, separates on standing<\/td><td>Months, no phase separation<\/td><\/tr>\n <tr><td>Processing atmosphere<\/td><td>Open air<\/td><td>Vacuum (reduces oxidation)<\/td><\/tr>\n <tr><td>Shelf life<\/td><td>Refrigerated, ~1 week<\/td><td>Ambient, 6\u201312 months unopened<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>The key physical parameter is oil droplet size. When the average droplet diameter drops from 50 \u03bcm to 5 \u03bcm, the total surface area of oil exposed to the water phase increases by roughly a factor of 100, and with it, the emulsion’s viscosity rises dramatically. At oil volume fractions above 0.74 \u2014 the theoretical close-packing limit for uniform spheres \u2014 droplets must deform against each other to fit. The result is a densely packed, semisolid structure that holds its shape on a spoon. That texture is the hallmark of good mayonnaise.<\/p>\n\n \n <div class=\"bp-1-tip bd-reveal\">\n <svg class=\"bp-1-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"\/><path d=\"M12 16v-4\"\/><path d=\"M12 8h.01\"\/><\/svg>\n <div class=\"bp-1-content\">\n <div class=\"bp-1-label\">Key Insight<\/div>\n <div class=\"bp-1-text\">Smaller oil droplets mean a thicker, more stable product. This single principle explains nearly every equipment and process decision on a factory floor \u2014 the entire industrial process is designed to create the smallest possible droplets and keep them that way.<\/div>\n <\/div>\n <\/div>\n\n <p>This principle, that smaller droplets mean a thicker and more stable product, explains nearly every equipment and process decision made on a factory floor. The goal of the industrial process is, above all, to create the smallest possible oil droplets and keep them that way.<\/p>\n\n <hr>\n\n <h2>Industrial-Grade Ingredients: What Goes Into Factory Mayonnaise<\/h2>\n\n <p>Scaling mayonnaise from a kitchen recipe to factory production means more than multiplying quantities. The ingredients themselves change in form, specification, and functional role.<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Bahan<\/th><th>Typical Percentage<\/th><th>Industrial Form Used<\/th><th>Fungsi Utama<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>Vegetable oil<\/td><td>65\u201380%<\/td><td>Refined soybean, rapeseed, or sunflower oil; bulk tanker delivery<\/td><td>Emulsion body; texture and mouthfeel<\/td><\/tr>\n <tr><td>Egg yolk<\/td><td>4\u20138%<\/td><td>Pasteurized liquid yolk (chilled tanker) or spray-dried yolk powder<\/td><td>Natural emulsifier (lecithin); color; flavor<\/td><\/tr>\n <tr><td>Air<\/td><td>5\u201315%<\/td><td>Potable, filtered process water<\/td><td>Continuous phase; dissolves salts, sugars, acids<\/td><\/tr>\n <tr><td>Cuka<\/td><td>3\u20135%<\/td><td>Distilled spirit vinegar (10% acetic acid) or cider\/white vinegar<\/td><td>Acidulant; pH depression for preservation; flavor<\/td><\/tr>\n <tr><td>Mustard<\/td><td>0.5\u20131.5%<\/td><td>Mustard flour\/powder<\/td><td>Secondary emulsifier (mucilage); flavor<\/td><\/tr>\n <tr><td>Salt & sugar<\/td><td>1\u20132% each<\/td><td>Food-grade refined<\/td><td>Flavor; salt also contributes to ionic strength for protein functionality<\/td><\/tr>\n <tr><td>Stabilizers & preservatives<\/td><td>Variabel<\/td><td>Modified starch, xanthan gum, calcium disodium EDTA, potassium sorbate<\/td><td>Texture (low-fat variants); shelf-life extension<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>Two ingredient decisions shape everything downstream. The first is the form of egg: liquid pasteurized yolk arrives refrigerated and pumps directly into the pre-mix vessel. It is simple, fast, and the standard in high-volume plants. Spray-dried yolk powder has a longer shelf life and lower transport cost, but it must be rehydrated before use. Incomplete rehydration is one of the most common hidden causes of industrial emulsion failure: dry yolk particles that never fully dissolve cannot contribute lecithin to the oil-water interface, weakening the entire structure.<\/p>\n\n <p>The second decision is oil quality. Industrial mayonnaise uses refined vegetable oil, not the cold-pressed oil found in boutique kitchens. Refining removes free fatty acids, phospholipids, and oxidation products that would otherwise compete with lecithin at the droplet surface and destabilize the emulsion. Soybean oil dominates global production because of its neutral flavor and consistent supply, though rapeseed (canola) and sunflower oils are common regional alternatives (<a href=\"https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-169\/subpart-B\/section-169.140\">FDA 21 CFR 169.140<\/a>).<\/p>\n\n <hr>\n\n <h2>Preparing the Water Phase: The Critical First Step Most People Overlook<\/h2>\n\n <p>If you ask someone how mayonnaise is made, they will probably describe adding oil to eggs while whisking. That is the emulsification step, but it is not the first step in a factory. Before a single drop of oil enters the system, every non-oil ingredient must be combined into a homogeneous mixture called the water phase. Skipping or rushing this stage is the most reliable way to produce a batch that breaks during emulsification.<\/p>\n\n <p>The water phase preparation follows a strict sequence:<\/p>\n\n <p><strong>1. Meter in the process water.<\/strong> The pre-mix vessel receives a precisely measured volume of filtered water. This water will become the continuous phase in which everything else dissolves or disperses. Temperature at this stage is held at 20\u201325 \u00b0C (68\u201377 \u00b0F). That is warm enough to accelerate ingredient dissolution, but cool enough to avoid premature protein denaturation in the egg yolk that arrives next.<\/p>\n\n <p><strong>2. Add the egg component.<\/strong> If using liquid pasteurized yolk, it is pumped from refrigerated storage directly into the vessel. If using yolk powder, it is pre-blended with a portion of the water and allowed to hydrate fully, typically 10\u201315 minutes under gentle agitation, before joining the main batch. The agitation must be sufficient to disperse the yolk uniformly but not so violent that it whips air into the mixture. Entrained air at this stage becomes trapped in the final emulsion as micro-bubbles; each one is a nucleation site for oxidation.<\/p>\n\n <p><strong>3. Incorporate the water-soluble ingredients.<\/strong> Vinegar, mustard powder, salt, and sugar are added in sequence. The order matters less than the completeness of dissolution. Undissolved salt crystals create localized ionic strength gradients that can alter protein functionality at the droplet surface. Undissolved mustard particles contribute nothing to emulsion stability and appear as specks in the finished product.<\/p>\n\n <p><strong>4. Disperse thickeners and stabilizers (if applicable).<\/strong> For low-fat formulations, those with less than 50% oil, the water phase must carry the textural burden that oil normally provides. Modified starch requires heating to 60\u201370 \u00b0C for gelatinization; xanthan gum disperses in cold water but needs sustained shear to fully hydrate. These steps run in the pre-mix vessel before oil addition begins. Full-fat mayonnaise skips this: its texture comes from the packed oil droplets themselves.<\/p>\n\n <p>At the end of water phase preparation, the vessel contains a thin, homogenous liquid. It looks nothing like mayonnaise yet. But every component needed to receive the oil is now in place. The emulsifier, the acidulant, the flavor system. The stage is set.<\/p>\n\n <hr>\n\n <h2>Emulsification: Where Mayonnaise Is Born<\/h2>\n\n<p>If the water phase is the stage, emulsification is the performance. This is where 80% oil transforms from a separate, immiscible layer into the structural component of a semisolid food. The equipment that makes this possible is the high-shear rotor-stator mixer, and the conditions under which it operates determine virtually every quality attribute of the final product.<\/p>\n\n <figure class=\"article-generated-image\">\n <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/08\/article-image-01-6.webp\" alt=\"High-shear rotor-stator mixer emulsifying mayonnaise in a stainless-steel vessel.\" width=\"1024\" height=\"768\">\n <figcaption>Controlled high shear breaks oil into the fine droplets that make mayonnaise smooth and stable.<\/figcaption>\n <\/figure>\n\n <h3>High-Shear Rotor-Stator Mixing: The Industry Workhorse<\/h3>\n\n <p>A rotor-stator mixer works on a simple principle executed at extreme intensity. The rotor, a bladed shaft spinning at 1,500 to 3,600 RPM, sits inside a stationary stator with precisely machined slots or holes. As the rotor turns, it draws material from the center and accelerates it outward by centrifugal force. The mixture passes through the narrow gap between rotor and stator, typically 0.3\u20130.5 mm, where it experiences shear rates of 20,000 to 50,000 inverse seconds. At these forces, oil droplets entering the gap stretch into elongated threads that break into droplets 1 to 10 \u03bcm in diameter. That is roughly a thousand times smaller than what a kitchen whisk can produce.<\/p>\n\n <p>The process is not a single pass. In batch production, the mixture recirculates continuously: drawn from the bottom of the vessel, through the rotor-stator workhead, and back into the vessel. A typical batch requires three to five complete turnovers through the workhead before the droplet size distribution stabilizes. The oil feeds in gradually during this recirculation, not dumped in all at once. The feed rate is critical. Too fast, and the water phase locally overloads with oil; the emulsion inverts or breaks, and the batch must be discarded. Too slow, and production cycle time becomes uneconomical. Most lines control oil feed at 5 to 10 percent of the total oil volume per minute, monitored by a mass flow meter on the oil supply line (<a href=\"https:\/\/www.tetrapak.com\/en-gb\/insights\/cases-articles\/need-to-know-mayonnaise-production\">Tetra Pak High Shear Mixer Technical Documentation<\/a>).<\/p>\n\n \n <div class=\"bp-2-card bd-reveal\">\n <div class=\"bp-2-heading\">Critical Emulsification Parameters<\/div>\n <div class=\"bp-2-grid\">\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polygon points=\"13 2 3 14 12 14 11 22 21 10 12 10 13 2\"\/><\/svg>\n <div class=\"bp-2-label\">Shear Rate<\/div>\n <div class=\"bp-2-value\">20,000\u201350,000 s\u207b\u00b9<\/div>\n <\/div>\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M15 3h6v6\"\/><path d=\"M10 14 21 3\"\/><path d=\"M18 13v6a2 2 0 0 1-2 2H5a2 2 0 0 1-2-2V8a2 2 0 0 1 2-2h6\"\/><\/svg>\n <div class=\"bp-2-label\">Rotor-Stator Gap<\/div>\n <div class=\"bp-2-value\">0.3\u20130.5 mm<\/div>\n <\/div>\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M21 12a9 9 0 0 0-9-9 9.75 9.75 0 0 0-6.74 2.74L3 8\"\/><path d=\"M3 3v5h5\"\/><path d=\"M3 12a9 9 0 0 0 9 9 9.75 9.75 0 0 0 6.74-2.74L21 16\"\/><path d=\"M16 16h5v5\"\/><\/svg>\n <div class=\"bp-2-label\">Turnovers per Batch<\/div>\n <div class=\"bp-2-value\">3\u20135 cycles<\/div>\n <\/div>\n <div class=\"bp-2-cell\">\n <svg class=\"bp-2-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 20V10\"\/><path d=\"M18 20V4\"\/><path d=\"M6 20v-4\"\/><\/svg>\n <div class=\"bp-2-label\">Oil Feed Rate<\/div>\n <div class=\"bp-2-value\">5\u201310% vol\/min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n <p>Selection between batch and inline continuous configurations depends on scale. Batch systems, 50 to 2,000 liters per batch, offer flexibility for producers running multiple SKUs with frequent changeovers. Inline continuous systems, 500 to 6,000 liters per hour, deliver the lowest cost per kilogram at high volume, but they demand stable, high-throughput demand to justify the capital investment.<\/p>\n\n <h3>Why Vacuum Matters in Industrial Emulsification<\/h3>\n\n <p>Walk through a mayonnaise factory and one of the first things you will notice is that the emulsification vessels are sealed and connected to vacuum pumps. This is not optional equipment for a premium line. It is standard practice across the industry, and for three interrelated reasons.<\/p>\n\n <p>First, vacuum eliminates aeration. Air becomes entrained in mayonnaise during mixing whether you want it to or not. Every microscopic air bubble is a pocket of oxygen that will react with unsaturated fatty acids in the oil over time, producing rancid off-flavors. Under vacuum, typically -0.6 to -0.9 bar gauge, corresponding to an absolute pressure of 100 to 400 millibar, the partial pressure of oxygen in the headspace drops to near zero. Dissolved oxygen in the product can be driven below 0.5 mg\/L, compared to 3 mg\/L or more in atmospheric mixing.<\/p>\n\n <p>Second, vacuum suppresses aerobic microorganisms during processing. While pasteurization handles the final kill step, reducing the microbial load at every upstream stage is a core principle of food safety-by-design.<\/p>\n\n <p>Third, vacuum improves texture. Without air bubbles interrupting the continuous emulsion matrix, oil droplets pack more densely and the resulting product has a smoother, glossier mouthfeel. The droplet size distribution also narrows because bubbles create localized turbulence that produces uneven shear. The result is a more uniform viscosity throughout the batch.<\/p>\n\n <h3>Cold Process vs. Hot Process: Choosing the Right Route<\/h3>\n\n <p>Not all mayonnaise factories use the same production method. The choice between cold process and hot process is one of the most consequential early decisions in plant design, and it is driven by the product portfolio, not by process preference.<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Dimensi<\/th><th>Cold Process<\/th><th>Hot Process<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>Processing temperature<\/td><td>15\u201325 \u00b0C throughout<\/td><td>60\u201375 \u00b0C during mixing; cooled after emulsification<\/td><\/tr>\n <tr><td>Starch\/thickener<\/td><td>Not needed (or cold-water-soluble gums only)<\/td><td>Gelatinized modified starch required for texture<\/td><\/tr>\n <tr><td>Egg form<\/td><td>Liquid pasteurized yolk (dominant)<\/td><td>Yolk powder (rehydrates faster in hot water)<\/td><\/tr>\n <tr><td>Equipment complexity<\/td><td>Lebih rendah<\/td><td>Higher (heating jacket, post-emulsification cooling)<\/td><\/tr>\n <tr><td>Typical product<\/td><td>Full-fat mayonnaise (>65% oil)<\/td><td>Low-fat mayonnaise (<50% oil)<\/td><\/tr>\n <tr><td>Mouthfeel<\/td><td>Rich, oil-driven body<\/td><td>Firmer, starch-set texture<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>Cold process is the route for premium full-fat mayonnaise. The ingredients stay at ambient temperature throughout, and the emulsion relies entirely on egg yolk lecithin and mustard mucilage for stability. No synthetic emulsifiers, no starch fillers. The flavor is cleaner, the mouthfeel is directly tied to oil quality, and the ingredient list is shorter. The trade-off: cold-process mayonnaise requires a separate pasteurization step after emulsification, which adds equipment and energy cost.<\/p>\n\n <p>Hot process serves the low-fat and value segments. Heating the water phase to 60\u201375 \u00b0C gelatinizes modified starch, which takes over much of the textural role that oil plays in the full-fat version. Because the heating step inherently pasteurizes the mixture, hot-process lines can combine emulsification and pasteurization into a single operation. The approach is simpler in principle, but requires a scraped-surface heat exchanger to rapidly cool the product back below 30 \u00b0C after emulsification. Without rapid cooling, the gelatinized starch retrogrades. The starch molecules re-associate into crystalline regions, and the product develops a gritty, stiff texture within days.<\/p>\n\n <p>The route selection rule of thumb: if your product label reads “made with real egg yolks and 100% soybean oil,” you are almost certainly looking at cold process. If it says “low fat” or lists modified food starch in the first five ingredients, the line that made it runs hot.<\/p>\n\n <hr>\n\n <h2>Pasteurization and Quality Control: The Safety Net<\/h2>\n\n <p>Mayonnaise has an unusually robust built-in safety system. Its pH sits between 3.8 and 4.2, acidic enough to inhibit the growth of most pathogenic bacteria, including <em>Clostridium botulinum<\/em>. Combined with a water activity below 0.93 in full-fat formulations, this creates an environment where very few microorganisms can multiply. But “very few” is not “zero.” Pasteurization closes the remaining gap, and quality control verifies that every batch meets specification before it ships.<\/p>\n\n <h3>Pasteurization Parameters and Equipment<\/h3>\n\n <p>Industrial mayonnaise pasteurization targets three classes of hazard: pathogenic bacteria (Salmonella, <em>Listeria monocytogenes<\/em>, introduced primarily through raw egg), spoilage organisms (yeasts, molds, lactic acid bacteria), and endogenous enzymes in egg yolk (lipases and phospholipases that, if left active, slowly break down the emulsion during storage).<\/p>\n\n<p>The pasteurization window for mayonnaise is narrow. The product must reach a temperature high enough to achieve a 5-log reduction in target pathogens, typically 68 to 75 \u00b0C, but must not exceed 80 \u00b0C. Above 80 \u00b0C, egg yolk proteins denature irreversibly. The lecithin-protein complexes that stabilize the oil-water interface unravel, and the emulsion collapses into a separated, grainy slurry that cannot be rescued. This temperature ceiling is the single most unforgiving constraint in mayonnaise manufacturing.<\/p>\n\n <figure class=\"article-generated-image\">\n <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/08\/article-image-02-5.webp\" alt=\"Scraped-surface heat exchanger for controlled mayonnaise pasteurization.\" width=\"1024\" height=\"768\">\n <figcaption>Purpose-built heat transfer equipment keeps viscous mayonnaise within its narrow safe processing window.<\/figcaption>\n <\/figure>\n\n \n <div class=\"bp-3-warning bd-reveal\">\n <svg class=\"bp-3-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"28\" height=\"28\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"m21.73 18-8-14a2 2 0 0 0-3.48 0l-8 14A2 2 0 0 0 4 21h16a2 2 0 0 0 1.73-3Z\"\/><path d=\"M12 9v4\"\/><path d=\"M12 17h.01\"\/><\/svg>\n <div class=\"bp-3-body\">\n <div class=\"bp-3-title\">The 80\u00b0C Ceiling<\/div>\n <div class=\"bp-3-text\">Egg yolk proteins denature irreversibly above 80\u00b0C. The lecithin-protein complexes that stabilize the oil-water interface unravel, and the emulsion collapses into a separated, grainy slurry that cannot be rescued. This is the single most unforgiving constraint in mayonnaise manufacturing \u2014 there is no recovery from an over-temperature batch.<\/div>\n <span class=\"bp-3-pill\">68\u201375\u00b0C = safe | >80\u00b0C = irreversible failure<\/span>\n <\/div>\n <\/div>\n\n <p>Holding time at the target temperature ranges from 2 to 5 minutes, depending on the product’s viscosity and the heat exchanger design. High-viscosity products require longer holding times because heat transfer is slower. The laminar flow profile in a viscous fluid means the center of the product stream heats more slowly than the wall-adjacent layer. This is why you cannot simply run mayonnaise through a standard milk pasteurizer and expect uniform lethality.<\/p>\n\n <p>Three equipment configurations dominate industry practice:<\/p>\n\n <ul>\n <li><strong>Tubular heat exchangers<\/strong> with static mixers in the holding tube, suitable for medium-viscosity products on continuous lines<\/li>\n <li><strong>Scraped-surface heat exchangers<\/strong> (SSHE), where rotating blades continuously scrape the heat transfer surface, preventing fouling and ensuring uniform heating in high-viscosity products<\/li>\n <li><strong>Jacketed batch vessels<\/strong> for small to medium-scale production, where the entire batch is heated with gentle agitation. Slower, but simpler and more flexible for multi-product plants.<\/li>\n <\/ul>\n\n <p>After the holding period, the product must be cooled to below 25 \u00b0C within 15 to 20 minutes. The post-pasteurization cooling phase is not just about product stability. It is a food safety requirement. The temperature range between 50 \u00b0C and 20 \u00b0C is the danger zone where any surviving thermoduric spores can germinate. Rapid transit through this zone minimizes risk.<\/p>\n\n <h3>Quality Control: What Gets Tested and Why<\/h3>\n\n <p>Every batch of industrial mayonnaise leaves the production line with a report card. The tests fall into three categories: physical, microbiological, and sensory.<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Tes<\/th><th>Method<\/th><th>Typical Specification<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>pH<\/td><td>Calibrated pH meter<\/td><td>3.8\u20134.2<\/td><\/tr>\n <tr><td>Viskositas<\/td><td>Brookfield viscometer, spindle #6 or #7, 20 RPM, 25 \u00b0C<\/td><td>20,000\u201350,000 cP (full-fat)<\/td><\/tr>\n <tr><td>Oil droplet size<\/td><td>Laser diffraction (e.g., Malvern Mastersizer)<\/td><td>D[4,3] 2\u201310 \u03bcm<\/td><\/tr>\n <tr><td>Total plate count<\/td><td>AOAC 966.23<\/td><td><1,000 CFU\/g<\/td><\/tr>\n <tr><td>Coliforms \/ <em>E. coli<\/em><\/td><td>AOAC 991.14<\/td><td>Absent in 1 g<\/td><\/tr>\n <tr><td>Salmonella<\/td><td>ISO 6579-1<\/td><td>Absent in 25 g<\/td><\/tr>\n <tr><td><em>Listeria monocytogenes<\/em><\/td><td>ISO 11290-1<\/td><td>Absent in 25 g<\/td><\/tr>\n <tr><td>Yeasts & molds<\/td><td>AOAC 997.02<\/td><td><100 CFU\/g<\/td><\/tr>\n <tr><td>Sensory<\/td><td>Trained panel (3\u20135 members)<\/td><td>No off-flavors, uniform color, smooth texture<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>One measurement deserves special attention: oil droplet size distribution. The volume-weighted mean diameter D[4,3] is more sensitive than the surface-weighted D[3,2] to the presence of large droplets, and large droplets are the early warning sign of an emulsion beginning to destabilize. A batch that passes viscosity and pH checks but shows a D[4,3] trending upward from the historical baseline is likely to develop a visible oil layer during shelf life.<\/p>\n\n <p>Accelerated stability testing rounds out the QC program. Samples from each batch are held at 40 \u00b0C for 7 to 14 days. If the sample shows no oil separation, pH drift, or texture change, the batch is cleared for ambient shelf-life labeling of 6 to 12 months. A pH increase during accelerated storage, even a shift of 0.1 to 0.2 units, is treated as a red flag. It may signal microbial metabolism before colony counts rise above detection limits (<a href=\"https:\/\/www.fao.org\/fao-who-codexalimentarius\/\">Codex Alimentarius STAN 168-1989<\/a>).<\/p>\n\n <hr>\n\n <h2>From Production Line to Pallet: Equipment, Integration, and Scaling Your Operation<\/h2>\n\n <p>Understanding each step of mayonnaise manufacturing is one level of knowledge. Connecting those steps into a production line that runs reliably, day after day, at a cost that makes business sense is a different challenge. The equipment decisions made at this stage determine throughput, product consistency, and the total cost of ownership over the line’s 10- to 15-year service life.<\/p>\n\n <h3>Core Equipment Categories and Selection Criteria<\/h3>\n\n <p>A mayonnaise production line is a chain of unit operations. Each link in the chain has equipment options with different trade-offs:<\/p>\n\n <div class=\"table-wrapper\">\n <table>\n <thead><tr><th>Equipment Type<\/th><th>Fungsi<\/th><th>Capacity Range<\/th><th>Key Selection Consideration<\/th><\/tr><\/thead>\n <tbody>\n <tr><td>High-shear emulsifier<\/td><td>Oil-in-water emulsification<\/td><td>Batch: 50\u20132,000 L; Inline: 500\u20136,000 L\/h<\/td><td>Batch for flexibility; inline for lowest unit cost at high volume<\/td><\/tr>\n <tr><td>Pasteurization system<\/td><td>Thermal microbial kill step<\/td><td>Matched to emulsifier output<\/td><td>Tubular for medium viscosity; scraped-surface for high viscosity; jacketed batch for low volume<\/td><\/tr>\n <tr><td>Buffer\/holding tank<\/td><td>Decouple batch emulsification from continuous filling<\/td><td>1.5\u20132\u00d7 single batch volume<\/td><td>Prevents filler starvation during batch turnaround<\/td><\/tr>\n <tr><td>Filling machine<\/td><td>Dispense product into containers<\/td><td>30\u2013120 containers\/min (rotary piston)<\/td><td>Piston filler required for viscosity >20,000 cP; gravity fillers will not work<\/td><\/tr>\n <tr><td>Capping\/sealing machine<\/td><td>Apply and torque closures<\/td><td>Matched to filler speed<\/td><td>Vacuum capping for glass jars; lug capping for twist-off lids<\/td><\/tr>\n <tr><td>Labeling\/coding<\/td><td>Apply labels + batch\/date code<\/td><td>Matched to line speed<\/td><td>Pressure-sensitive for cylindrical containers; inkjet or laser for coding<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n\n <p>A common mistake is to spec each machine independently and then try to connect them. The right approach is to design the line backward. Start with the required filling speed in containers per minute at the target package size. Calculate the hourly product volume that speed demands. Then size the emulsifier, pasteurizer, and buffer tank to supply that volume with 15 to 20 percent headroom. The filler sets the pace; everything upstream feeds it.<\/p>\n\n <h3>Production Line Layout: Connecting the Dots<\/h3>\n\n<p>A typical industrial mayonnaise line flows through nine stations:<\/p>\n\n <figure class=\"article-generated-image\">\n <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/08\/article-image-03-5.webp\" alt=\"Unbranded mayonnaise jars moving through an industrial filling and capping line.\" width=\"1024\" height=\"768\">\n <figcaption>Filling, capping, and case packing turn a stable emulsion into a shipment-ready product.<\/figcaption>\n <\/figure>\n\n \n <div class=\"bp-4-flow bd-reveal\">\n <div class=\"bp-4-heading\">Mayonnaise Production Line \u2014 9 Stations<\/div>\n <div class=\"bp-4-row\">\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">1<\/div><div class=\"bp-4-label\">Raw Material Receiving<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">2<\/div><div class=\"bp-4-label\">Water Phase Pre-Mix<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">3<\/div><div class=\"bp-4-label\">Vacuum Emulsifier<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">4<\/div><div class=\"bp-4-label\">Buffer Tank<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">5<\/div><div class=\"bp-4-label\">Pasteurisasi<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">6<\/div><div class=\"bp-4-label\">Stasiun Pengisian<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">7<\/div><div class=\"bp-4-label\">Capping Station<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">8<\/div><div class=\"bp-4-label\">Labeling + Coding<\/div><\/div>\n <div class=\"bp-4-connector\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/div>\n <div class=\"bp-4-item\"><div class=\"bp-4-circle\">9<\/div><div class=\"bp-4-label\">Case Packing<\/div><\/div>\n <\/div>\n <\/div>\n\n <p>The buffer tank between the emulsifier and pasteurizer serves a critical function that is not obvious to someone designing their first line. It decouples the batch rhythm of emulsification from the continuous flow of pasteurization and filling. Emulsification is inherently a batch or semi-batch process: you make one vessel at a time. Filling is inherently continuous: bottles keep coming down the conveyor. The buffer tank is the reservoir that lets both sides of the line run at their own pace without one waiting for the other.<\/p>\n\n <p>The piping between stations demands attention to detail, particularly for high-viscosity products. Pressure drop in a pipe scales with the fourth power of the pipe diameter and linearly with viscosity. Mayonnaise at 30,000 cP flowing through a 50 mm pipe loses roughly 16 times more pressure per meter than water in the same pipe. Line lengths should be minimized between the emulsifier outlet and the filler inlet. Where distance is unavoidable, jacketed piping with warm water circulation prevents the product from cooling and becoming unpumpable in the pipe.<\/p>\n\n <h3>Scaling from Pilot to Full Production<\/h3>\n\n <p>Mayonnaise production scales across three distinct tiers, and the jump between tiers involves more than buying bigger machines:<\/p>\n\n <p><strong>Pilot \/ R&D scale (50\u2013200 L per batch):<\/strong> A benchtop or small-floor-standing vacuum emulsifier with manual or semi-automatic filling. This is the formulation development and market-testing tier. Capital investment ranges from roughly $20,000 to $50,000. The line can be operated by one or two people. Output is measured in hundreds of jars per day, enough for test markets, food service trials, and small retail placements.<\/p>\n\n <p><strong>Mid-scale production (500\u20132,000 L per batch):<\/strong> A dedicated vacuum emulsifier, tubular pasteurizer, and semi-automatic 4- to 8-head piston filler. This is the tier for regional brands, co-packers, and established producers entering new product categories. Capital investment ranges from roughly $100,000 to $300,000, with 2 to 4 operators per shift. Output reaches thousands of units per day.<\/p>\n\n <p><strong>Full industrial scale (2,000\u20136,000 L\/h continuous):<\/strong> Inline continuous emulsification, scraped-surface pasteurization, and high-speed rotary filling at 60 to 120 containers per minute with automatic capping, labeling, and case packing. This tier supports national brands and export volumes. Capital investment ranges from $500,000 to $2 million or more, depending on automation level. The line may run 16 to 24 hours per day with 3 to 5 operators per shift.<\/p>\n\n <p>The hardest technical jump is from pilot to mid-scale. At 10\u00d7 volume increase, the emulsifier’s power-to-volume ratio cannot be linearly extrapolated. The Reynolds number in the mixing vessel must be recalculated and maintained in the turbulent regime to achieve the same droplet size distribution. If the pilot unit achieves D[4,3] of 5 \u03bcm at 3,000 RPM in a 100 L vessel, the 1,000 L vessel may need a different impeller geometry, not just a bigger motor, to hit the same specification.<\/p>\n\n <p>The hardest operational jump is from mid-scale to full industrial, and the pivot point is cleaning. A mid-scale line can be disassembled and manually cleaned between products. At full industrial scale, Clean-in-Place (CIP) is not a nice-to-have. It is an economic necessity. A line running 20 hours a day cannot afford 4 hours of manual cleaning. CIP systems recirculate caustic and acid solutions through all product-contact surfaces without disassembly. The line design must accommodate CIP from day one with proper drainability, spray ball coverage, and dead-leg elimination. Otherwise the ongoing labor cost will erode the margin advantage that high-volume production is supposed to deliver.<\/p>\n\n <p>For producers evaluating equipment suppliers for viscous-product filling and capping, which is where many scaling challenges converge, working with manufacturers who offer custom line configuration based on the specific product viscosity, container type, and target throughput helps avoid the most common pitfall: a filler spec’d for thin liquids being asked to handle a 30,000 cP emulsion. Customizable packaging line solutions that cover filling, capping, and labeling as an integrated system can reduce the integration risk that comes from sourcing each machine from a different vendor.<\/p>\n\n \n <div class=\"bp-cta-end bd-reveal\">\n <svg class=\"bp-cta-end-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"32\" height=\"32\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"m22 2-7 20-4-9-9-4Z\"\/><path d=\"M22 2 11 13\"\/><\/svg>\n <div class=\"bp-cta-end-title\">Get Your Production Line Configured for Your Product<\/div>\n <div class=\"bp-cta-end-subtitle\">Discuss your viscosity, container type, and capacity requirements with our engineering team.<\/div>\n <a class=\"bp-cta-end-btn\" href=\"https:\/\/www.levapack.com\/id\/kontak\/\" target=\"_self\">Request a Line Configuration<\/a>\n <\/div>\n\n <hr>\n\n <h2>References<\/h2>\n\n <ol style=\"list-style: none; padding-left: 0;\">\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">1. U.S. Food and Drug Administration. “21 CFR 169.140 \u2014 Mayonnaise.” <em>Electronic Code of Federal Regulations<\/em>. <a href=\"https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-169\/subpart-B\/section-169.140\">https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-169\/subpart-B\/section-169.140<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">2. Tetra Pak. “Spreading Knowledge: Everything You Need to Know About Mayonnaise Production.” <em>Tetra Pak Insights<\/em>. <a href=\"https:\/\/www.tetrapak.com\/en-gb\/insights\/cases-articles\/need-to-know-mayonnaise-production\">https:\/\/www.tetrapak.com\/en-gb\/insights\/cases-articles\/need-to-know-mayonnaise-production<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">3. Codex Alimentarius. “Codex Standard for Mayonnaise (CODEX STAN 168-1989).” <em>FAO\/WHO Food Standards Programme<\/em>. <a href=\"https:\/\/www.fao.org\/fao-who-codexalimentarius\/\">https:\/\/www.fao.org\/fao-who-codexalimentarius\/<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">4. McClements, D.J. (2015). <em>Food Emulsions: Principles, Practices, and Techniques<\/em>, 3rd Edition. CRC Press.<\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">5. Taslikh, M. et al. (2021). “Mayonnaise main ingredients influence on its structure as an emulsion.” <em>Journal of Food Science and Technology<\/em>, 59(6):2108\u20132116. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC9114219\/\">https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC9114219\/<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">6. Silverson Machines. “Mayonnaise Manufacturing & Production Process.” <em>Silverson Application Reports<\/em>. <a href=\"https:\/\/www.silverson.com\/us\/resource-library\/application-reports\/mayonnaise-manufacture\">https:\/\/www.silverson.com\/us\/resource-library\/application-reports\/mayonnaise-manufacture<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">7. Levapack. “Custom Packaging Line Solutions.” <a href=\"https:\/\/www.levapack.com\/id\/kustomisasi\/\">https:\/\/www.levapack.com\/customization\/<\/a><\/span><\/li>\n <li style=\"padding-left: 0;\"><span style=\"position: static; background: none; width: auto; height: auto; border-radius: 0;\">8. Levapack. “Levapack \u2014 Can Packaging Machines & Complete Lines.” <a href=\"https:\/\/www.levapack.com\/id\/\">https:\/\/www.levapack.com\/<\/a><\/span><\/li>\n <\/ol>\n <\/article>\n<\/div>\n\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide The Mayonnaise Manufacturing Process: A Step-by-Step Industrial Guide Mayonnaise is one of those products that hides its complexity<span class=\"excerpt-hellip\"> [...]<\/span><\/p>","protected":false},"author":1,"featured_media":75729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Manufacturing of Mayonnaise: From Emulsion Science to Production Line","_seopress_titles_desc":"Explore the manufacturing of mayonnaise, from ingredient preparation and high-shear emulsification to pasteurization, filling, and quality control.","_seopress_robots_index":"","footnotes":""},"categories":[181],"tags":[],"class_list":["post-75733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mml-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts\/75733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/comments?post=75733"}],"version-history":[{"count":2,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts\/75733\/revisions"}],"predecessor-version":[{"id":75777,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/posts\/75733\/revisions\/75777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/media\/75729"}],"wp:attachment":[{"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/media?parent=75733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/categories?post=75733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.levapack.com\/id\/wp-json\/wp\/v2\/tags?post=75733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}