Mayonnaise and sauces production
Hello everyone! I am excited to see such an interesting website! My question is how can i extend self life of mayonnaise (now 6 months out of fridge with sorbi…
- Food & Material Scientist reply
Considering the aim of increasing the shelf life How about using pasteurized eggs or pasteurized dried egg powder/ liquid eggs, thus egg related microorganisms are controlled. Att…
- Michael Bryanton reply
[quote "asptam, post:1, topic:7603"] EDTA [/quote] You could look at Chitosan as a natural replacement for EDTA, but I don't find it overly necessary unless you are looking for a…
- asptam reply
Hello! Thanks for your replies! Yes I am using pasteurised egg yolk and citric acid along with lemon juice! Of course it helps... I am adding all the acidic ingredients with the l…
- Michael Bryanton reply
Gas flushing is replacing air in the container with nitrogen or other gas(s) before filling and sealing. Your emulsion will be as stable or even more stable if you add the acid pr…
- Jane Xu reply
Generally under normal technological conditions mayonnaise self life will be for one to one and half year. In all the process need to pay attention to the control of microorganism…
- Wayne Van Nieuwenhuizen reply
Lactic Acid is a modern approach to mayonnaise production and addition of Sodium Lactate can also give shelf life extension.
- Food & Material Scientist reply
What sauces are targeted here?
- asptam reply
Yes I had that in mind! Thank you!