Journal of Food Engineering vol:106 issue:1 pages:35-39
Mayonnaise currently is produced using high shear stirrers. Here we present a new production method using a magnetic emulsification device. According to the new method a stable oil-in-water emulsion is formed by pumping the two immiscible liquids through a magnetohydrodynamic dispersion device consisting of a Venturi provided with an orthogonal permanent magnetic field. As a proof of concept, magnetically emulsified highly viscous mayonnaise was produced in a batch process and in a continuous process. The viscosity of the mayonnaise was significantly enhanced by applying the magnetic field. The oil droplet size distribution of mayonnaise produced using the magnetic emulsification method was similar to mayonnaise produced with conventional high shear mixers. In contrast to conventional processes no fast moving mixers were needed in this new mayonnaise production scheme. (C) 2011 Elsevier Ltd. All rights reserved.