Mayonnaise & Margarine
Presented by:
Kar-Chan Choong
Joseph Dorsheimer
Barry McLaughlin
Anthony Zientek
Introduction
• General definitions of mayonnaise and
margarine
• Food Chemistry
– Regular and low-fat mayonnaise
– Margarine
• Surface Phenomena of mayonnaise and
margarine
– Basic emulsion theory
Introduction (continued)
– Regular and low-fat mayonnaise formulation
– Margarine formulation
• Processing Considerations
– Regular and low-fat mayonnaise
– Margarine
• Conclusions
– Product cost and sales
History
Margarine 1813
Mayonnaise 1756
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
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”
Suppliers
• Mayonnaise
– Kraft
– Unilever
• Hellmann’s, Best Foods
– Better Brands
• Allen, Nugget
– Shurfine
• Shurfine, Shurfresh, Ultimate Choice, Price Saver
– Private Label Companies
Suppliers
• Margarine
– ConAgra Foods
• Nabisco Tablespreads Company
– Fleischmann’s, Parkay, Blue Bonnet, Touch of Butter, Chiffon, Move
Over Butter
– Unilever Foods
• I Can’t Believe It’s Not Butter, Shedd’s Spread Country Crock
– ADM
• Gold’N Flavor
– Ventura
• Saffola
– Private Label Companies
Food Chemistry of Regular
Mayonnaise
CH3(CH2)xCOOH
Whole Eggs
Egg Yolks
H2O
CH3COOH
NaCl
C12H22O11
Lemon Juice
(C10H16O8N2)-Ca-Na2
Food Chemistry of
Low/Reduced-Fat Mayonnaise
H2O
x-O-C6H8O2-O-C6H8O2-O-x
Egg Whites
NaCl
Mustard
C6H5COONa
CH3(CH2)xCOOH
C12H22O11
CH3COOH
(C6H10O5)x
(C35H49O29)x
(C10H16O8N2)-Ca-Na2
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
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
Basic Emulsion Theory
• Homogenous mixture of oil
and water stabilized by an
emulsifier
• Two classifications
– Macroemulsionsthermodynamically unstable
– Microemulsionsthermodynamically stable
• Interfacial tension
• Net interaction between
dispersed phase
– Addition of van der Waals
and electrostatic forces
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
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
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
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
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.
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.
Mayonnaise Processing
Equipment Suppliers
• Waukesha Cherry Burrell
• Bran Luebbe
Packaging “Glass or PET?”
QC/QA
• Salt, T.A. Viscosity, pH, Density, Micro
Margarine Process Flow Chart
Operational Concerns
GMPs
SOPs
Safety Apparel
• Boots
• Eyewear
• Lab coats
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
CIP System
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.