Uploaded January 2018 | Updated September 2026, 7 hours ago

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Mayonnaise is a challenging oil-in-water emulsion, with oil content ranging from 80% in standard formulations to just 20% in low-fat versions. Achieving a consistent, stable emulsion, especially at scale, requires precision and power.

Silverson High Shear In-Line Mixers offer the ideal solution.

🔍 How it works:
• Water is recirculated through the In-Line mixer
• Egg and aqueous phase ingredients are rapidly hydrated, creating an agglomerate-free pre-mix
• Oil is added just before the mixer inlet for instantaneous emulsification in the high shear zone
• The pumping rotor on our High Viscosity model maintains flow as viscosity increases
• A consistent emulsion is achieved in a short, repeatable mixing cycle

For smaller-scale production, Silverson offers a complete Mayonnaise Plant—designed to overcome the limitations of manual processing while delivering the same quality and consistency as large-scale systems.

✅ Fast processing
✅ Repeatable batches
✅ Smooth, stable emulsions
✅ Scalable from test kitchen to full production

⏱️ Chapters
0:00 – Understanding Mayonnaise Production
0:27 – Low-Fat Mayo Recipe
0:50 – Key Stage: Oil Addition
1:11 – Maintaining Emulsion Stability
1:49 – Bulk Mayonnaise Preparation
2:16 – Finalizing Mayonnaise Production Process

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