Production of mayonnaise and its rheological properties

U ovom radu prikazan je tehnološki postupak proizvodnje majoneze te utjecaj reoloških svojstava majoneze na sam proces proizvodnje. Postoje različite vrste majoneze ovisno o sirovinama koje će se upotrebljavati pri procesu proizvodnje. Isto tako ovisno o vrsti majoneze postoje i različiti tehnološki postupci proizvodnje pomoću različitih uređaja. Majoneza je proizvod koji mora imati odgovarajuću teksturu, konzistenciju i stabilnost s obzirom da je podložna kvarenju. Kako bi se to osiguralo nužno je poznavati reološka svojstva prilikom proizvodnje. Važno je znati koji čimbenici utječu na reološka svojstva kako bi ih se moglo pravilno postaviti da se dobije proizvod željene kvalitete.In this paper the mechanical process of the production of mayonnaise and the influence of rheological properties of mayonnaise on the production are discussed. There are various types of mayonnaise depending on the raw materials which will be used in the process of the production. Furthermore, depending on the type of mayonnaise, there are various mechanical processes of the production which include various equipments. Mayonnaise is a product which is characterized by an adequate texture and stability due to the fact that it is perishable. To ensure these properties of mayonnaise it is necessary to be familiar with rheological properties during the production. It is important to know which factors influence rheological properties. This will help in proper adjustment of rheological properties in order to get a product of desired quality