1. Mayonnaise & Margarine
Presented by:
Kar-Chan Choong
Joseph Dorsheimer
Barry McLaughlin
Anthony Zientek

2. Introduction General definitions of mayonnaise and margarine
Food Chemistry
Regular and low-fat mayonnaise
Margarine
Surface Phenomena of mayonnaise and margarine
Basic emulsion theory

3. Introduction (continued)
Regular and low-fat mayonnaise formulation
Margarine formulation
Processing Considerations
Regular and low-fat mayonnaise
Margarine
Conclusions
Product cost and sales

4. History
Margarine 1813
Mayonnaise 1756

5. 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

6. 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 international units per pound
Contains not less than 80% fat as prescribed by the “official methods of analytical chemists”

7. Suppliers Mayonnaise Kraft Unilever Better Brands Shurfine
Hellmann’s, Best Foods
Better Brands
Allen, Nugget
Shurfine
Shurfine, Shurfresh, Ultimate Choice, Price Saver
Private Label Companies

8. Suppliers Margarine ConAgra Foods Unilever Foods ADM Ventura
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

9. Food Chemistry of Regular Mayonnaise
CH3(CH2)xCOOH Whole Eggs
Egg Yolks H2O
CH3COOH NaCl
C12H22O Lemon Juice
(C10H16O8N2)-Ca-Na2

10. 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

11. Food Chemistry of Margarine
CH3(CH2)xCOOH P. H. Soy Oil
Whey NaCl
(CH2)2CH(OH)2(COOR) (CH2)2CH(OH)1(COOR)2
C3H5(COOR)2POOOC5H14N CH3(CH)3COOK
C6H5COONa H3PO4
C36H60O C40H56

12. 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

13. 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

14. Emulsion Theory Emulsifiers Three types of emulsions
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
                                                      

15. 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

16. 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

17. 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

18. 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.

19. 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.

20. Mayonnaise Processing
Equipment Suppliers
Waukesha Cherry Burrell
Bran Luebbe
Packaging “Glass or PET?”
QC/QA
Salt, T.A. Viscosity, pH, Density, Micro

21. Margarine Process Flow Chart

22. 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

23. Operational Concerns
GMPs
SOPs
Safety Apparel
Boots
Eyewear
Lab coats

24. 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), $ 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.