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
Hellmanns,

Better

Best Foods

Brands

Allen,

Nugget

Shurfine
Shurfine,

Private

Shurfresh, Ultimate Choice, Price Saver

Label Companies

Suppliers
Margarine
ConAgra

Foods

Nabisco

Tablespreads Company

Fleischmanns,

Parkay, Blue Bonnet, Touch of Butter, Chiffon, Move

Over Butter

Unilever
I

Foods

Cant Believe Its Not Butter, Shedds Spread Country Crock

ADM
GoldN

Flavor

Ventura
Saffola

Private

Label Companies

Food Chemistry of Regular

Mayonnaise
CH3(CH2)xCOOH
Egg Yolks
CH3COOH
C12H22O11

Whole Eggs

H2O
NaCl
Lemon Juice
(C10H16O8N2)-Ca-Na2

Food Chemistry of
Low/Reduced-Fat Mayonnaise
H2O

CH3(CH2)xCOOH

x-O-C6H8O2-O-C6H8O2-O-x
Egg Whites
NaCl

C12H22O11

CH3COOH

(C6H10O5)x

Mustard
C6H5COONa

(C35H49O29)x
(C10H16O8N2)-Ca-Na2

Food Chemistry of
Margarine
CH3(CH2)xCOOH
Whey
(CH2)2CH(OH)2(COOR)
C3H5(COOR)2POOOC5H14N
C6H5COONa
C36H60O2

P. H. Soy Oil
NaCl
(CH2)2CH(OH)1(COOR)2
CH3(CH)3COOK
H3PO4
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

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

Operational Concerns
GMPs
SOPs
Safety Apparel
Boots
Eyewear
Lab coats

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.