Mayonnaise

1
Mayonnaise Margarine

• Presented by
• Kar-Chan Choong
• Joseph Dorsheimer
• Barry McLaughlin
• Anthony Zientek

2
Introduction

• General definitions of mayonnaise and margarine
• Food Chemistry
• Regular and low-fat mayonnaise
• Margarine
• Surface Phenomena of mayonnaise and margarine
• Basic emulsion theory

3
Introduction (continued)

• Regular and low-fat mayonnaise formulation
• Margarine formulation
• Processing Considerations
• Regular and low-fat mayonnaise
• Margarine
• Conclusions
• Product cost and sales

4
History

• Margarine 1813
• Mayonnaise 1756

5
General Definitions

• Mayonnaise is an emulsified semisolid food
  prepared from
• Vegetable Oil(s)
• 1 or both Acidifying Ingredients
• 1 or more Egg Yolk Containing Ingredients
• 1 or more of the Optional Ingredients
• Contains not less than 65 by weight of vegetable
  oil

6
General Definitions

• Margarine is the food in the plastic form or
  liquid emulsion containing
• 1 or more edible fats and/or oils or mixtures of
  these
• 1 or more aqueous phase ingredients
• 1 or more of the optional ingredients can be
  added to the aqueous phase ingredients
• Vitamin A in an amount not less than 15000
  international units per pound
• Contains not less than 80 fat as prescribed by
  the official methods of analytical chemists

7
Suppliers

• Mayonnaise
• Kraft
• Unilever
• Hellmanns, Best Foods
• Better Brands
• Allen, Nugget
• Shurfine
• Shurfine, Shurfresh, Ultimate Choice, Price Saver
• Private Label Companies

8
Suppliers

• Margarine
• ConAgra Foods
• Nabisco Tablespreads Company
• Fleischmanns, Parkay, Blue Bonnet, Touch of
  Butter, Chiffon, Move Over Butter
• Unilever Foods
• I Cant Believe Its Not Butter, Shedds Spread
  Country Crock
• ADM
• GoldN Flavor
• Ventura
• Saffola
• Private Label Companies

9
Food Chemistry of Regular Mayonnaise

• CH3(CH2)xCOOH Whole Eggs
• Egg Yolks H2O
• CH3COOH NaCl
• C12H22O11 Lemon Juice
• (C10H16O8N2)-Ca-Na2

10
Food Chemistry of Low/Reduced-Fat Mayonnaise

• H2O CH3(CH2)xCOOH
• x-O-C6H8O2-O-C6H8O2-O-x C12H22O11
• Egg Whites CH3COOH
• NaCl (C6H10O5)x
• Mustard (C35H49O29)x
• C6H5COONa (C10H16O8N2)-Ca-Na2

11
Food Chemistry of Margarine

• CH3(CH2)xCOOH P. H. Soy Oil
• Whey NaCl
• (CH2)2CH(OH)2(COOR)
  (CH2)2CH(OH)1(COOR)2
• C3H5(COOR)2POOOC5H14N CH3(CH)3COOK
• C6H5COONa H3PO4
• C36H60O2 C40H56

12
Analytical Methods for Determining Composition

• Mayonnaise
• Total solids, fats, nitrogen, phosphorous,
  acidity
• Egg content, Emulsion stability, Specific Wt.,
  Gums by Copper Reduction
• Margarine
• Moisture, Fat, Salt

13
Basic Emulsion Theory

• Homogenous mixture of oil and water stabilized by
  an emulsifier
• Two classifications
• Macroemulsions- thermodynamically unstable
• Microemulsions- thermodynamically stable
• Interfacial tension
• Net interaction between dispersed phase
• Addition of van der Waals and electrostatic forces

14
Emulsion Theory

• Emulsifiers
• Functionality direct result of chemistry
• Consists of 2 parts
• Hydrocarbon chain lipophilic
• Polar group hydrophilic
• Three types of emulsions
• Temporary
• Example oil mixed with vinegar
• Semi-Permanent
• Example pourable salad dressing
• Permanent
• Example Mayonnaise

15
Regular Mayonnaise Formulation

• Addition pathway
• Vinegar mixed with emulsifiers
• Oil added slowly
• Stabilizers and Preservatives
• Spices and flavor agents
• Results in closely packed foam of oil droplets
• Emulsifiers used
• Lecithin, lipovitellin, livetin (all found in egg
  yolk)
• Lecithin also in soybean oil
• Major emulsifier Lecithin
• Functional component phospholipids 
• Phospholipids
• Hydrophilic polar head
• Lipophilic portion consists of 2 lipophilic tails

16
Regular Mayonnaise Formulation

• Adsorption of lipoprotiens to O/W interface
• Diffusion of native protein molecules to
  interface
• Penetration of interface by these molecules
• Rearrangement of adsorbed molecules to state of
  lowest free energy
• Ideal Emulsions
• Dispersed droplets account for maximum of 74
  volume
• Mayonnaise
• Dispersed phase accounts for 75 or more volume

17
Low-Fat Mayonnaise Formulation

• Same basic addition pathway
• Other ingredients used to achieve low-fat
• Example egg whites
• Interfacial chemistry problem
• Emulsifiers found in egg yolk not as abundant in
  whites
• Emulsifiers
• Lecithin
• Added through addition of more soybean oil
• Fine mustard particles

18
Margarine Formulation

• Thermodynamically unstable hydrophobic
  effects. Continuously change toward equilibrium.
• Flocculation causes increase of viscosity.
• Emulsifiers applied monoglycerides, lecithin.
• Emulsifiers prevent crystallization, improve
  plasticity and creaming texture and increase
  water holding ability.

19
Analytical Methods for Determining Colloidal
Properties

• Rheology provides valuable information for
  quality control, storage ability, sensory
  assessment of consistency, knowledge for design
  of texture and unit operation,
• Mayonnaise and margarine show viscoelastic
  properties.
• Model developed to describe the transient flow.
• Rheometrical studies of mayonnaise has been shown
  to be shearing thinning, viscoelastic and
  thixotropic.

20
Mayonnaise Processing

• Equipment Suppliers
• Waukesha Cherry Burrell
• Bran Luebbe
• Packaging Glass or PET?
• QC/QA
• Salt, T.A. Viscosity, pH, Density, Micro

21
Margarine Process Flow Chart
22
Equipment Necessary for Processing

• Mixing and Storage Tanks
• Centrifugal Pumps
• Plate or Tubular Heat Exchangers
• Hot Water Sets
• Holding Tube
• Scraped Surface Heat Exchanger
• Agitated Worker Unit
• Quiescent Holding Unit
• Extrusion Valves
• Control System

23
Operational Concerns

• GMPs
• SOPs
• Safety Apparel
• Boots
• Eyewear
• Lab coats

24
Conclusions

• Product chemistry and colloid properties are
  important in reducing production cost and to meet
  the market demands.
• Total sale in 2000 1,292.8 million
  (margarine), 747.45 million (mayonnaise)
• Regular mayonnaise 0.88/lb, low-fat mayonnaise
  1.42lb.
• Regular margarine 1.30/lb, low fat/cholesterol
  margarine 2.00/lb.
• Flavor plays the biggest role despite
  healthiness.