What colloid mill features matter most for mayonnaise production to get a stable, thick emulsion every batch?

[Tenis]

What colloid mill features matter most for mayonnaise production to get a stable, thick emulsion every batch?

[Aaron]

For mayonnaise production, a colloid mill with a finely adjustable rotor-stator gap and consistent feed rate is key, since uniform shear ensures oil droplets are broken down small enough to stay suspended in the egg-and-vinegar phase, preventing separation. Temperature control also matters, as excess heat from high-speed shearing can affect emulsifier performance, so many lines pair the mill with cooling to keep mayonnaise stable and thick.

[Craig Price]

A practical point to consider is that mayonnaise consistency is strongly influenced by the process conditions around the colloid mill, not just the mill gap. In continuous production, stable dosing of oil and water phases, adequate premixing, and a controlled feed rate help maintain a consistent load on the rotor-stator system. It is also important to establish the required operating range through trial runs, since the optimum conditions depend on the formulation, oil content, and target viscosity. This article provides additional technical information on mayonnaise production using a colloid mill: https://mill.globecore.com/mayonnaise-production-technology/.

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