Batch processing of mayonnaise and ketchup

MAYONNAISE and ketchup are amongst the most of ubiquitous of condiments and sauces, which one finds in fast food chains and in almost every refrigerator worldwide. In Asia Pacific markets, the trend towards convenience foods, higher demand for take home food and innovative packaging continue to drive demand for food accompaniments and ingredients such as condiments and sauces. Added to the exposure caused by changing ethnic mix of national populations, people are journeying abroad in ever-increasing numbers and broadening their food horizons. More consumers with time-pressed, busy lifestyles contribute significantly to the growing preference for ready-to-eat products, including fast food meals. Not even a sluggish economy is preventing quick service restaurants from posting better-than-expected performances in Asian markets. Burger and fries giant McDonald's reported an 11.2% increase in global sales in February, boosted by a 10.5% jump in sales in Asia. Yum! Brands, which own KFC, Pizza Hut and Taco Bell, became the first fast-food chain to enter China in 1987. Today, China represents about one-third of Yum's sales and operating profit. The company's strategy is to expand in international markets, including the rest of Asia. With so much fried chicken and burgers sold in Asia, it's no wonder then that ketchup maker H.J. Heinz said the emerging markets of Indonesia, India and China led sales growth of more than 15% in its fiscal third quarter, which ended in January. Emerging markets in Asia also help boost FMCG giant Unilever, whose mayonnaise brands include Hellman's and Best Foods. Stable emulsion in a short time Gertsenberg Sch鰀er offers processing equipment for both continuous and batch production of mayonnaise and ketchup The GS batch processing system, which is described here, ensures a stable emulsion and short production time. Low waste and quick changeover from one recipe to another due to minimal product volume and short cleaning time are the other hallmarks of the emulsifying batch system (EBS). The heart of the EBS line is a mixing tank to which the pre-measured ingredients are added from below and in a certain order. The equipment is suitable for both hot and cold processing. The hot process is required when using warm-swelling starch for the production of a low-fat mayonnaise. The system has other features and advantages for manufacturers who would like to venture into or to upgrade their mayonnaise and ketchup processing: Hygienic and robust design-meets the requirements for the food industry and occupies minimum floor space Indirect thermal treatment-for the heat processing of hot swelling starch used for the production of low-fat mayonnaise Vacuum production-no air in the final product Cost saving-minimal product waste compared with continuous production. Mayonnaise: the basics Mayonnaise is an oil-in-water emulsion. The ingredients used in mayonnaise can be divided into several phases: An oil phase containing oil An egg phase containing only egg substances, e.g. whole egg, egg yolk or mixture A vinegar phase, which can contain vinegar, spices and other flavours, and that can act as a preservative effect against microbial spoilage. A pH at 3.5-4 is desirable for final mayonnaise. A water phase that can consist of water, cold- or warm-swelling starch, stabiliser, flavours, and preservatives, which can in combination with low pH result in long shelf life. To obtain the most stable mayonnaise, it is desirable to have small homogeneous droplets. The droplet size should be between 2 and 8 μm. This is obtained by mechanical treatment with a high shear mixer. A high oil content and a finer distribution of the oil droplets result in a higher viscosity of the mayonnaise regardless of production method, i.e. continuous or batch. BatchRopa y zapatillas de running para mujer