Inline Cooling Mayonnaise

Industrial production line mayonnaise

Mayonnaise must contain at least 65% oil by weight, vinegar, and egg or egg yolks. Spices and other natural seasonings may added.

The eggs are subjected to pasteurization by heating them without actually cooking them. Low-fat versions are made with egg whites. To replace the fat from the missing egg yolk, modified food starches are added so that the low-fat mayonnaise retains the creamy texture and thickness of real mayonnaise. These food starches can be made from corn, gums, or agar agar.

To extend the shelf life of mayonnaise, it needs to be pasteurized. In case of continuous mayonnaise manufacturing line, this is usually done in a heat exchanger which is fed by a continuous flow of product.

After pasteurization, mayonnaise needs a holding time for a certain amount of time to kill the bacteria. After the holding time, the product needs to be cooled down for filling. This can be done in several ways.

With viscous, non-Newtonian fluids like mayonnaise, a scraped surface heat exchanger can be used.

Why use a scraped surface heat exchanger?

The demands of today’s production lines are high. Production lines are running 24/7 and mayonnaise line capacities are higher than ever before.

Customers from all over the world use the Kelstream Scraped Surface Heat Exchanger for their inline cooling of mayonnaise.

The Kelstream Scraped Surface Heat Exchanger is a vertical heat exchanger used for inline heating and/or cooling of medium to high viscous products, like mayonnaise.

The Kelstream is available in a model range from 0.5 m² up to and including 7.0 m² for capacities ranging from 50 kg/hr up to a capacity of 10.000 kg/hr per unit.

Advantages of the Kelstream Scraped Surface Heat Exchanger are:

• Two concentric heat exchange surfaces to provide an efficient heat transfer
• Efficient heat transfer by continuous scraping the entire surface
• A large heating surface per unit on a small footprint