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 Better Brands Shurfine Hellmann’s, Best Foods Better Brands Allen, Nugget Shurfine Shurfine, Shurfresh, Ultimate Choice, Price Saver Private Label Companies

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

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 Oil Whey 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 Mayonnaise Total: solids, fats, nitrogen, phosphorous, acidity Egg content, Emulsion stability, Specific Wt., Gums by Copper Reduction Margarine Moisture, 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 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                                                       

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

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

Operational Concerns GMPs SOPs Safety Apparel Boots Eyewear Lab coats

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.