When you want to give a burger or sandwich a little more spice or make an otherwise bland salad taste great, mayonnaise and dressings are the answer. GEA Liquid Processing can provide the equipment to guide the product from after the production phase until the bottling phase.
Mayonnaise is produced using a range of ingredients including, but not exclusively, eggs, oil, lemon juice and vinegar. Sometimes mustard can also be added. Different areas have different recipes for mayonnaise, just as they have different uses for it. The most common uses for mayonnaise in the western world are within a sandwich or a burger, or for dipping French fries in. Mayonnaise can also be used in the production of other sauces such as Thousand Island dressing and Tatar sauce. Other examples of mayonnaise-like products are ketchup and remoulade.
Dressings are sauces primarily used as a taste enhancer. They are commonly used on top of salads and can be made from many different ingredients which affect the consistency of the dressing. They can be creamy, when thickened by using egg yolks, or more watery when they consist more of oils and vinegars.
The Market
Both mayonnaise (and mayonnaise-like products) and dressings are very popular and have a wide market. This is due to the versatile nature of both products and the wide range of different varieties.
Our Competencies
GEA Liquid Processing can provide a specific part of the mayonnaise and dressing production process. This involves the cooling of the product and guiding it on to the bottling phase as well as storage, most notably valves and tanks. As a viscous product, both mayonnaise and creamy dressings require special equipment. This is something GEA Liquid processing can provide, creating a continual production line which bridges the gap between the production phase and the bottling phase.