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Mayonnaise Production with the Right Mixer

Mayonnaise is an oil-in-water emulsion with a high ( 70u201380% ) oil content dispersed in a continuous water phase including a mixture of egg, vinegar, oil, and spices. The egg is used as the emulsifier, which stabilizes the oil droplets in the continuous phase. Low-fat mayonnaises need additional ingredients, like starch and other stabilizers, in order to maintain its stability.

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