Mayonnaise Production

The basic sauce of cold cuisine is mayonnaise. Mayonnaise: It is a product prepared using egg yolk, vegetable oil, vinegar, salt and sugar, spices, and lemon juice. Let’s take a look at how mayonnaise is produced.

Mayonnaise Production

The mayonnaise process uses an emulsifier to mix two immiscible liquids in a homogeneous state. The emulsifier used in mayonnaise is egg powder. Grape vinegar is generally preferred as vinegar in production. Among the spices, mustard is widely used. In addition, it is used in powdered light-colored black pepper and red pepper. The products used as additives in mayonnaise production are;

Thickening agents: gum tragacanth, gum arabic, gums of vegetable origin or gelatin and starch

Color Ingredients: Tartrazine and egg yolk dye

Sweetener: Sucrose, glucose (dextrose), corn syrup, inverted sugar syrup, non-diastatic maltose syrup, glucose, or honey

Flavoring: Monosodium glutamate (MSG)

Acidifier: Citric acid, lactic acid, and acetic acid

Preservative: Sodium benzoate and potassium sorbate

are in the form. Of course, it is possible to produce mayonnaise without additives.

Mayonnaise Production Stages

  • First, the substances mixed in the oil (oil, starch) are dissolved in the oil tank according to the recipe (according to the amount to be used).
  • Substances mixed in water (sugar, salt, …) are dissolved in the water tank according to the recipe (according to the amount to be used).
  • Osmosis water (drinking water) is mixed with egg powder in a separate tank for 3 minutes. Then, oil is drawn from the oil tank into the tank according to the capacity of the homogenizer and the recipe. It is mixed for about 2 minutes until a homogeneous mixture is obtained. Then water is drawn from the tank and viewed through the sight glass. The order of extraction of oil and water depends on the oil ratio. If it has a low oil ratio, oil is drawn first, and vice versa at a high oil ratio.
  • By observing the pancake glass, one can determine the stability of the structure. Samples are collected, analyzed, and verified before being transferred to the holding tank.
  • Coex pads (pads that are not air and vapor-permeable) or buckets are filled at temperatures below 15°C.

It’s important to remember that different companies may use different ingredients and amounts when making mayonnaise.



Koçak S., Microbiological Shelf Life of Mayonnaise, Department of Food Engineering, Institute of Science and Technology, Ankara University, 2006.

Nas S., Gökalp H. Y., Vegetable Oil Technology, Sidas Medya,2017.