Study of Mayonnaise

By- Anuja J Rawool

B.voc FPT, Sem 6
Roll No 17
 Introduction
• Mayonnaise is a condiment sauce obtained by emulsifying edible vegetable oil(s) in an aqueous phase consisting of
vinegar, the oil-in-water emulsion being produced by the hens' egg yolk. Mayonnaise may also contain optional
ingredients. The egg York contains lecithin, a fat emulsifier that serves as a stabilizer between the two liquids.
• High quality mayonnaise has a firm texture and a small droplet size. Mayonnaise reaches a peak in texture and a
minimum in droplet size during mixing. At longer mixing times the quality decreases and the mayonnaise becomes
over-sheared. When the ingredients are cold and a high amount of egg yolk is used, mayonnaise with a high quality
can be made.
• Mayonnaise with an increased oil content has a firmer texture but is also more sensitive to over-shear. Full-fat
mayonnaise contains around 65 to 80 %. The oil is dispersed in a water phase to form an oil-in-water (O/W) emulsion.
A low viscosity characterizes phase inversed mayonnaise, or broken mayonnaise, which is close to the viscosity of oil
resulting in a water-in-oil (W/O) emulsion. Low or reduced-fat mayonnaise, on the other hand, is a growing market,
with continually reducing oil content while maintaining similar product taste and texture. As the oil is present in
levels of at least 30 to 60 % by weight in light or low calorie mayonnaise, substantial reformulation is necessary in
order to produce a mayonnaise product with less than 5 % by weight vegetable oil.
ESSENTIAL COMPOSITION AND QUALITY CRITERIA
• The texture of the product shall be semisolid, uniform, smooth and free
from lumps due to poor manufacturing.
• It shall be free from impurities and foreign materials, rancidity and any other
foreign flavour.
• It shall be free from animal fats and oils.
• The taste of mayonnaise shall be characteristic of mayonnaise.
• Bubbles of oil shall be small and uniform in size.
• Egg white content shall not be more than 20% and the egg yolk shall not be
less than 6%.
TypicalRole
Minimum Qualifications
in the Food Safety Team RequiredCriteria
Food safety team leader B.Tech (Food)
Food safety team member, production B.Tech (Food) / B.Sc. (Chem)
Food safety team member, QA
Food safety team member, maintenance
Food safety team member, raw material
for Food Safety
Minimum Qualifications RequiredTeam
Minimum Leader
Expertise and Members in Mayonnaise
Required Minimum Experience
Processing Organisation
1. Working experience of food processing 10 years
2. Good Knowledge of food safety and
microbiological concepts
3. Good communication and managerial
skills
1. Working experience of processing 6 years
2. Good Knowledge of food safety and
microbiological concepts
3. Knowledge of operation of machines
B.Sc. (Microbiologist) 1. Good Knowledge of Microbiology 5 years
2. Knowledge of food processing industry
3. Knowledge of chemical, Microbiological
analysis and methods
4. Good Knowledge of food safety
concept
D.E.E / D.M.E./ D.I.E 1. Working experience of processing 5 years
2. Good knowledge of Machinery operation
maintenance, cleaning used in food processing
industry
3. Knowledge of Calibration Techniques
4. Basic Knowledge of food safety
B.Sc. (Food) 1. Good knowledge of raw material handling and 5 to 6 years
management
2. Basic Knowledge of food safety
3. Good Worker management skills
 Product Name Mayonnaise

Oil, emulsifier (egg yolk prescribed in some countries), vinegar

(as pH regulator and as flavor), spices, flavors (sugar, salt,
mustard…) and stabilizers (thickeners for mayonnaise with
Raw Materials and <70% oil only).
Ingredients Used

Specific Product Colour, Flavour, Taste

Specifications (as per product specifications)
General Product
Specification
(Appearance, etc.)
Refer to Product Specifications

Preservation Method Aseptic pouches are shelf-stable, requiring no refrigeration or

preservatives.

Primary Packaging Glass jars topped with metal lids, pouches

Secondary Packaging Bag-in-box packaging is ideal for delivering bulk amounts of

mayonnaise for fast-paced institutional environments

Shelf Life One year from the Manufacturing Date

Labelling Instructions Name of the product, Batch Code, Drum Number, Net wt.,
Gross wt., Date of Manufacture, Date of Expiry, FPO No.,
Exporter’s Address and other as per Customers requirement

Applicable Legislation(s) FPO, Weights and Measures Act and PFA. Applicable
legislation of the importing country

Potential Mishandling of the Product Rough handling, rolling of drums Keeping in downright
position Storage at High temperature Storage under Direct
sunlight Use of leaky and puff bags
• Methodology used to conduct Hazard Analysis
Identify and list all potential hazard associated with each process step
(including raw material, packaging material) and post production step
Label the hazards as B (Biological), C (Chemical) or P (Physical)
Identify the related Hazard Category for each.
Determine the Likelihood of occurrence:
A High Risk is likely to happen – Give it a rating of 10
A Medium Risk could happen – Give it a rating of 5
A Low Risk is rarely likely to happen – Give it a rating of 3
Determine the severity of each hazard:
A Critical Severity will automatically result in an unsafe product – Give it a
rating of 10
A Serious Severity will most likely result in an unsafe product – Give it a
rating of 8
A Major Severity could result in an unsafe product – Give it a rating of 5
A Minor Severity will rarely result in an unsafe product – Give it a rating of 3
Determine the Risk Rating by multiplying Likelihood of Occurrence by the Severity
of Impact.
List current PRP level (control measures) to control hazards.
Also list the explanations / justifications for arriving at the risk rating.
Determine the significant hazards. Any hazard with a risk rating of 30 or above
is significant. (S..significant, NS..non-significant).