Mayonnaise, Dressings Co.: High-Quality Emulsions with Vacuum Processing Systems

The Perfect Solution for your Mayonnaise Production – and More

Every production has its own requirements – that’s why we offer machines perfectly tailored to your needs. Whether traditional mayonnaise, vegan alternatives, individual recipes, or completely different products: Our vacuum processing systems ensure precise and reliable processing.

With our technology, you optimize your production processes, increase efficiency, and ensure consistently high-quality products. KA-Process accompanies you with customized solutions, in-depth expert knowledge, and the support of experienced food technologists from our long-standing partner CONDIO – from idea to final product.

Mayonnaise Production Lines: Cold vs. Hot with the K-DisHo from KA-Process

There are different methods for producing mayonnaise – either through cold or hot processing. Both production approaches offer specific advantages, depending on the requirements of the final product and the desired quality. With the K-DisHo from KA-Process, you have the flexibility to optimally use both methods and adapt your production to your specific needs. We offer you the technology to ensure maximum efficiency and product quality, whether through cold processing for a particularly fresh, flavor-intensive mayonnaise or through hot processing for extended shelf life and microbiological safety.

Advantages of Cold Processing

• Simple manufacturing process
• Cost-saving in energy consumption as no heating or cooling is necessary
• Low acquisition costs due to the omission of complex heating and cooling systems
• Low maintenance and economical, as fewer technical components are stressed

Advantages of Hot Processing

• Lower production costs as more affordable ingredients can be used
• Higher product safety through pasteurization, which reduces germs and extends shelf life
• Use of natural thickeners, enabling a label-friendly recipe (clean label)
• Versatile use of the systems for producing various products such as mayonnaise, ketchup, and sauces

Successfully Implement New Recipes

With KA-Process machines, not only mayonnaise but also many other sauces can be reliably produced. If you want to test new recipes or optimize existing ones, you can do this together with our partner CONDIO. There, you have the opportunity to test and further develop your products under real conditions on our K-DisHo machine – for perfect results in production.

Diverse Possibilities with KA-Process

Our machines are not only specialized in the production of mayonnaise and sauces – they offer much more. With KA-Process, a wide variety of food products can be produced, including soups, gourmet creams, vegan alternatives, and even plant-based sausage products.

Thanks to our innovative vacuum processing systems, you achieve optimal emulsion and texture, regardless of whether you are producing classic recipes or modern, plant-based alternatives. Whether small test quantities or large-scale industrial production – our systems stand for flexibility, reliability, and consistently high quality.

The Origin Story of Mayonnaise

The exact origin of mayonnaise is not clearly documented, but there are various theories about its origin. The most well-known one dates back to 1756 and to Mahón, the capital of the Spanish island of Menorca.

The Legend of MahóN

During the Seven Years’ War, the French Duke Louis-François-Armand de Vignerot du Plessis, Duke of Richelieu, conquered the island of Menorca from the British. According to one story, his cook in Mahón couldn’t find the usual ingredients for a traditional sauce and improvised with oil, egg yolk, and vinegar – thus creating the “Salsa de Mahonesa”, which later became known as mayonnaise. The French are said to have brought the recipe home, where it spread further.

Spread and Significance

In the 19th century, mayonnaise found its way into haute cuisine through French chefs. It was refined with ingredients such as mustard and lemon and established itself as a refined, cold sauce. With the industrialization of food production, commercial manufacturing began, making it popular worldwide.

Today, mayonnaise is one of the most widely used sauces in the world and forms the basis of many other products such as remoulade, tartar sauce, or salad dressings.

Development of the Mayonnaise Market: Trends, Influencing Factors, and Future Prospects

The global mayonnaise market is growing continuously and is significantly influenced by changing eating habits, increasing demand for convenience products, and the expansion of international fast-food chains. According to forecasts, the market will record an average annual growth rate (CAGR) of 4.1% by 2028. The increased use of mayonnaise as a dip in sandwiches, tacos, and other popular dishes is particularly driving demand.

Factors Influencing the Mayonnaise Market

• Changing Lifestyles and Dietary Trends

Increasing urbanization, rising incomes, and a hectic everyday life lead consumers to increasingly turn to convenient, quickly prepared foods. Mayonnaise fulfills this need as a versatile ingredient that serves not only as a spread but also as a base for sauces such as remoulade or Thousand Island dressing.

• Diversification of Product Range

Manufacturers are responding to the growing demand for new taste experiences with innovative variants. In addition to classic mayonnaise, there are now flavors such as cheddar, mint, chipotle, and tandoori, which appeal to a broader target group.

• Health and Nutrition Awareness

The trend towards healthier alternatives has led to the development of low-fat, egg-free, vegan, and organic mayonnaise variants. These appeal to health-conscious consumers who value a balanced diet without sacrificing taste.

• Geographical Market Expansion

While mayonnaise was traditionally widespread in Western countries, demand is also increasing in emerging markets. The increasing Westernization of eating habits, particularly in Asia, Latin America, and Africa, is leading to mayonnaise being increasingly integrated into local cuisines.

• Influence of Organized Retail

The expansion of large supermarket chains and online commerce facilitate the international distribution of mayonnaise. While many manufacturers previously hesitated to invest in emerging markets, improved infrastructure is creating new market opportunities.

Future market developments are likely to focus strongly on sustainable production, innovative recipes, and the expansion of new sales markets. Technological advances in food processing and increasing consumer demands for quality and transparency will continue to shape the market.

Source: Data Bridge Market Research Analysis Study 2023

Country-Specific Preferences for Mayonnaise Types

Mayonnaise is one of the most popular and versatile sauces worldwide, but preferences for certain mayonnaise variants vary greatly depending on region and culture. The differences are reflected not only in the ingredients but also in the way mayonnaise is used. Here are some of the most significant mayonnaise types and their regional preferences:

Europe: Diverse Variants for Different Tastes

• France: French mayonnaise is often a bit lighter and is frequently refined with mustard, lemon juice, and vinegar. It is the basis for many classic French sauces and is used in many cold appetizers and salads. The variant “Aioli”, which contains garlic, is also very popular, especially in the south of France.
• Germany: In Germany, mayonnaise is often the basis for potato salad and sausage salads. German mayonnaise is usually thicker and less spicy than the French variant. A popular mixture is the “Remoulade”, which is additionally refined with herbs and spices.
• United Kingdom: In the United Kingdom, people prefer a simple, creamy mayonnaise that is often used as a side dish to Fish and Chips or in sandwiches. Variants with curry or chili are also very popular here to give the mayonnaise a spicy touch.

America: from Classic to Innovative

• United States: American mayonnaise is rather mild and is used in a variety of dishes – from coleslaw to egg salad. In the south of the country, there are also special variants, such as Cajun mayonnaise, which is enriched with hot spices and paprika.
• Mexico: In Mexico, mayonnaise is also widespread and is often used as a base for salsas and dips, which are served with tacos or tortas. A special variant is chipotle mayonnaise, which is refined with the smoky flavor of chipotle chili.

Asia: Influences of Western and Local Cuisine

• Japan: Japanese mayonnaise, known by the name Kewpie, has a particularly creamy taste and is made from rice vinegar and egg yolk. This variant is sweeter and more intense in flavor than Western versions. It is used in many traditional dishes such as Okonomiyaki (Japanese pancake) and Tako salads.
• Korea: In Korea, mayonnaise is often combined with rice vinegar and sugar and is a common ingredient in Kimbap (Korean sushi) or as a dip for fried dishes like Tempura. Korean mayonnaise is often less thick and slightly sweeter than Western variants.

South America: Creamy and Versatile

• Brazil: In Brazil, mayonnaise is an important ingredient in many salads, especially in Maionese de Batata (potato salad). It is often used in combination with other ingredients such as peas, ham, or olives. Spicy variants mixed with ketchup or mustard are also very popular.
• Argentina: In Argentina, mayonnaise is often served with Asados (grilled dishes), either as a simple side dish or in the form of mayonnaise relish, which is refined with herbs and garlic. Mayonnaise is also a common ingredient in sandwiches and is combined with meat and vegetables.

Middle East and Africa: Culinary Influences from Various Regions

• Turkey: In Turkey, mayonnaise is not as widespread as in Western countries but is becoming increasingly popular. It is often used in combination with yogurt and garlic for kebabs or as a dip for pide.
• North Africa: In North African countries like Morocco and Algeria, mayonnaise is used as a base for various salads, often seasoned with olive oil, lemon juice, and coriander.

Variety of Mayonnaises, Remoulades, and Salad Creams – Everything You Need to Know

Legal Foundations for the Production of Mayonnaise and Similar Products

There are no binding legal requirements for the composition of mayonnaise, salad mayonnaise, and remoulade. Instead, the production of these products is guided by industry-internal guidelines and agreements. In Germany, these include the guidelines of the Association of Culinary Food Manufacturers, which set standards for the quality and composition of the products. Additionally, the “Code of Practice” of a European manufacturer association plays an important role in the assessment and production of mayonnaise, as it defines basic requirements and regulations for production in Europe.

Mayonnaise: the Quality Feature is the Fat and Egg Yolk Content

Classic mayonnaise is mainly made from edible oil and egg yolk and has a fat content of at least 80 percent according to German industry guidelines. These traditional mayonnaises are characterized by their creamy consistency, which is mainly due to the emulsifying properties of the egg yolk. The egg yolk content is a crucial quality feature that not only provides texture in mayonnaise but also contributes to its typical taste.

Additionally, colorants may theoretically be used, but high-quality mayonnaise generally avoids adding them to preserve the quality of the ingredients.

Salad Mayonnaise and Salad Creams: Lower-Fat Alternatives

For those watching their fat intake, salad mayonnaises and salad creams offer a calorie-conscious alternative. Salad mayonnaise has a reduced fat content of at least 50 percent and is often made with thickeners such as guar gum or locust bean gum to maintain the creamy mouthfeel. Salad cream can have fat contents of up to 50 percent, while lighter variants may contain only 1 to 35 percent fat. Here, the fat content is replaced by milk protein and starch, making it a lighter option for preparing salads and other dishes.

Remoulade: Mayonnaise with a Kick

Remoulade is a popular variant of salad mayonnaise that is refined with herbs, pickles, capers, or other savory ingredients. This sauce contains the same fat contents as salad mayonnaise, and thickeners are also permitted here. It is often used with fish dishes or as a condiment for sandwiches.

Dressings: Light Alternatives for Salads and More

For those who prefer it even lighter, there are dressings that often contain less than 50 percent fat. These are frequently made from yogurt or whey, making them lower in fat and particularly suitable for healthy salads. Classic examples include yogurt dressings refined with vinegar, sugar, and spices, or French dressing based on tomato paste and vinegar. These dressings offer a fresh alternative to heavier mayonnaises and are versatile in application.

Source: https://www.bzfe.de/lebensmittel/lebensmittelkunde/mayonnaisen-und-co/