Mayonnaise

Mayonnaise

Mayonnaise in a small glass bowl next to a whisk and eggs

Mayonnaise is a creamy sauce or dressing produced from egg yolks and vegetable oils and is widely used in sandwiches, hamburgers and in salads.

Mayonnaise and its cousin, Aoli, is an emulsion of egg yolks, vegetable oil and an acid like vinegar and/or lemon juice, as well as spices.

Mayonnaise is a thixotropic (shear thinning), high viscosity fluid with viscosities ranging from 2,000 to 250,000 cPs or more, depending on formulation and temperature. It is also highly sensitive to bacterial contamination so regular cleaning of equipment is required.

Stainless steel hygienic Positive Displacement pumps are used to prevent shear damage to the highly viscous, sensitive emulsions, operating at relatively slow RPMs. They are designed to be easily cleaned in place or strip cleaned to maintain strict hygiene protocols. Coupled with variable speed drives, the pump’s output can be easily matched to the speed of the process.

    Viking in the Process

    Eggs yolks are automatically separated and pasteurized either at an egg breaker facility and trucked in, or are separated on-site at the mayonnaise producer. Viking pumps are used to unload egg trucks or to transfer egg yolks to pasterization and storage. Edible oils are shipped in railcars or tank trucks, and Viking pumps are used to unload and transfer to storage. Then these inputs, along with spice slurry, are pumped to blending tanks where

    high speed mixers emulsify the mayonnaise, which is then pumped to storage and packaging machines.

      Applications

      • Truck and railcar unloading (eggs, oils) to holding tanks
      • Transfer inputs from storage to blending tanks (egg, oil and spice slurry)
      • Transfer mayonnaise to packaging machine

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