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Mayonnaise Mixers — Classic, Light & Flavored

Process guidance, capacity range and machine recommendations for mayonnaise.

What you're making

Classic mayonnaise (80% oil), light mayonnaise (30–50% oil), flavored mayos, aioli — these are oil-in-water emulsions stabilized by egg yolk and must remain stable across temperature range.

Typical capacity: 100L — 2000L
Typical viscosity: 5,000 – 30,000 cps

Mayonnaise Mixers — Classic, Light & Flavored

PROCESS

How to make it on our machines

Combine egg yolk, vinegar, mustard in water phase → slowly add oil under high-shear homogenization (this is critical — slow addition creates the emulsion) → continue homogenization to final viscosity → deaerate.

RECOMMENDED MACHINES

Best-Sized Models for Mayonnaise

RB Vacuum Emulsifier Mixer

Best for: High-viscosity cream, ointment and toothpaste — especially where ceiling height is limited.

RB vacuum emulsifier mixer: an independent emulsifying pump piped to the vessel bottom, external circulation. Ideal when headroom is tight, and easier to servic…

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RX Vacuum Homogenizer Mixer

Best for: Toothpaste, high-viscosity cream and ointment — heavier powder loading, finer particle size.

RX vacuum homogenizer mixer: bottom-entry homogenizer, external circulation loop, self-pumping. Built in SS316L contact parts, Ra ≤ 0.4 μm.…

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Building a mayonnaise line?

Tell us your batch size, viscosity and target capacity. We'll recommend the right machine from our production lineup and quote it.

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