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Company news about What is a mayonnaise emulsifier, and how does it differ from general-purpose emulsifiers?

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What is a mayonnaise emulsifier, and how does it differ from general-purpose emulsifiers?

2025-11-21
What is a mayonnaise emulsifier, and how does it differ from general-purpose emulsifiers?​
A mayonnaise emulsifier is a specialized piece of processing equipment engineered to handle the unique requirements of mayonnaise production. Unlike general-purpose emulsifiers (which may work for a broad range of products like sauces or cosmetics), mayonnaise emulsifiers are tailored to the specific viscosity, ingredient ratios, and stability needs of mayonnaise.​
Mayonnaise requires a high-shear environment to break oil droplets into tiny particles (typically 1-5 micrometers) and evenly disperse them in the aqueous phase (egg yolks, vinegar, water). General emulsifiers may not generate consistent shear forces for this task, leading to unstable emulsions that separate over time. Mayonnaise emulsifiers often include features like:​
  • Precision-controlled rotor-stator assemblies to maintain consistent shear rates (critical for preventing oil separation).​
  • Temperature regulation systems (to keep ingredients cool, as heat can denature egg proteins and ruin emulsification).​
  • Sanitary designs (compliant with food-grade standards like 3-A or EHEDG) to prevent contamination, a top priority for edible products.
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Company news about-What is a mayonnaise emulsifier, and how does it differ from general-purpose emulsifiers?

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What is a mayonnaise emulsifier, and how does it differ from general-purpose emulsifiers?

2025-11-21
What is a mayonnaise emulsifier, and how does it differ from general-purpose emulsifiers?​
A mayonnaise emulsifier is a specialized piece of processing equipment engineered to handle the unique requirements of mayonnaise production. Unlike general-purpose emulsifiers (which may work for a broad range of products like sauces or cosmetics), mayonnaise emulsifiers are tailored to the specific viscosity, ingredient ratios, and stability needs of mayonnaise.​
Mayonnaise requires a high-shear environment to break oil droplets into tiny particles (typically 1-5 micrometers) and evenly disperse them in the aqueous phase (egg yolks, vinegar, water). General emulsifiers may not generate consistent shear forces for this task, leading to unstable emulsions that separate over time. Mayonnaise emulsifiers often include features like:​
  • Precision-controlled rotor-stator assemblies to maintain consistent shear rates (critical for preventing oil separation).​
  • Temperature regulation systems (to keep ingredients cool, as heat can denature egg proteins and ruin emulsification).​
  • Sanitary designs (compliant with food-grade standards like 3-A or EHEDG) to prevent contamination, a top priority for edible products.
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