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 CH3(CH2)xCOOH

x-O-C6H8O2-O-C6H8O2-O-x C12H22O11

Egg Whites CH3COOH

NaCl (C6H10O5)x

Mustard (C35H49O29)x

C6H5COONa (C10H16O8N2)-Ca-Na2

Food Chemistry of Margarine

CH3(CH2)xCOOH P. H. Soy OilWhey 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

MayonnaiseTotal: solids, fats, nitrogen, phosphorous,

acidity

Egg content, Emulsion stability, Specific Wt., Gums by Copper Reduction

MargarineMoisture, Fat, Salt

Basic Emulsion Theory• Homogenous mixture of oil

and water stabilized by an emulsifier

• Two classifications– Macroemulsions-

thermodynamically unstable

– Microemulsions- thermodynamically 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.