I, mayonnaise production principle:

Mayonnaise is a kind of oil-in-water (O/W) type emulsion, emulsification is the technical key to mayonnaise production. Under the action of emulsifier, after the mixing of high-speed mixer and homogenization of colloid mill, mayonnaise becomes a stable emulsion. Since oil and water are immiscible liquids, emulsification is necessary to stabilize the product. Emulsification not only rely on strong agitation to make the dispersed phase particulate, uniformly dispersed in the continuous phase, and the need for the presence of emulsifiers. Egg yolk is to play the role of emulsifier, and its emulsifying ability may be formed by the combination of lecithin and protein in egg yolk to form ovalbumin. It not only reduces the surface tension between the oil and water phases, which is favorable for the dispersed phase particulate, but also prevents the particles from merging because the emulsifier is distributed on the surface of the particles.

Two, mayonnaise nutrients:

Mayonnaise is rich in carbohydrates, proteins and fats and other nutrients, mayonnaise contains calories in all the salad dressing is the highest. Experts believe that this is mainly due to the fact that more than half of the ingredients in mayonnaise come from cooking oil, followed by egg yolks, plus a little sugar, salt and vinegar. A tablespoon of mayonnaise contains 110 kilocalories and 12 grams of fat, which is higher than the same portion of chocolate.