Mayonnaise Making Machine With High-Performance Cosmetics Emulsfiying Machine And Bottom Homogenizing Mixing Method

Product Introduction: Crafting Premium Mayonnaise Using a Vacuum Homogenizing Emulsifier‌

Introduction‌

Mayonnaise, a classic emulsion of oil, egg yolks, and acid, demands precision in texture, stability, and flavor. Modern industrial production relies on advanced equipment like the ‌vacuum homogenizing emulsifier‌ to achieve consistent quality, smoothness, and extended shelf life. This guide outlines how this innovative machine streamlines mayonnaise production while preserving its rich, creamy characteristics.

Key Advantages of the Vacuum Homogenizing Emulsifier‌

Vacuum Environment‌: Eliminates air bubbles during mixing, ensuring a denser texture and preventing oxidation for longer freshness.
High-Speed Homogenization‌: Breaks oil droplets into micro-sized particles, creating a stable emulsion with a velvety mouthfeel.
Temperature Control‌: Maintains optimal mixing temperatures to protect heat-sensitive ingredients like egg yolks.
Scalability‌: Suitable for both small-batch artisanal recipes and large-scale industrial production.

Production Process‌

Step 1: Ingredient Preparation‌

Base Ingredients‌:
Egg yolks (fresh or pasteurized)
Vegetable oil (e.g., soybean, sunflower, or olive oil)
Acidifiers (vinegar or lemon juice)
Seasonings (salt, sugar, mustard)
Optional Additives‌: Stabilizers (e.g., xanthan gum) or natural preservatives.

Step 2: Pre-Mixing‌

Combine egg yolks, acidifiers, and seasonings in the emulsifier’s vacuum chamber.
Start slow agitation to form a homogeneous base mixture.

Step 3: Oil Incorporation‌

Gradually add oil to the mixture while increasing homogenization speed.
The machine’s rotor-stator mechanism shears oil into tiny droplets, forming a thick emulsion.

Step 4: Vacuum Homogenization‌

Activate vacuum mode to remove entrapped air, enhancing texture and stability.
Continue homogenizing until the desired viscosity and gloss are achieved.

Step 5: Cooling & Quality Control‌

Circulate cooling water (if needed) to maintain temperature below 25°C.
Test pH, viscosity, and microbiological safety to meet industry standards.

Step 6: Packaging‌
Transfer the finished mayonnaise to sterile containers under controlled conditions to ensure shelf stability.

Why Choose a Vacuum Homogenizing Emulsifier?‌

Consistency‌: Delivers uniform batches with minimal variation.
Efficiency‌: Reduces production time compared to traditional methods.
Customization‌: Adjust speed, vacuum levels, and temperature for diverse recipes (e.g., low-fat or flavored mayo).
Hygiene‌: Closed-system design minimizes contamination risks.

The vacuum homogenizing emulsifier revolutionizes mayonnaise production by combining scientific precision with culinary artistry. Whether for retail, foodservice, or private-label brands, this technology guarantees a premium product that meets modern consumer expectations for quality and convenience.

Yangzhou Aipuweier Automatic Equipment Factory have more than 20 years experience. We can produce the machine according to your requirement. And our machines are all passed GMP compliant and have complete certificates. Our main products are vacuum homogeneous emulsifying machines, reverse osmosis water treatment machines, liquid soap making machine, semi-automatic filling machines and all kinds of stainless steel tanks. All of our products are of reliable quality and good effect. We have more than twenty years' experience in machinery manufacturing and our products have been entered into domestic and overseas markets. The diverse products of high quality can meet various needs of industries mentioned above.