Skip to content

Mayonnaise and other viscous sauces filling

January 10, 2010

Filling MayonnaiseA common explanation of mayonnaise’s origin is that the recipe was brought back to France from the town of Mahon in Menorca, after the French victory over the British at the city’s port in 1756. According to this version, the sauce was originally known as Salsa Mahonesa (as it is still known on Menorca), later becoming Mayonnaise as it was popularized by the French.
According to Trutter et al.: “It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where All-i-oli (oil and garlic) is made.”

Mayonnaise can be made with an electric mixer, an electric blender, or a food processor, or by hand with a whisk or fork. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.

Filling machines manufactured by Antonio Mengibar S.A. allow to fill sauces (warm and room temperature) even with solid big particles in the product. A bottom-up filling nozzle system (adjustable to accommodate to different bottle formats) permits to reduce the aireation of the product during the filling operation and obtain a correct distribution inside of the bottle, without generating air bubles and contamination

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: