Navigating the mayonnaise maze : Taking the guesswork out of production

This booklet on state-of-the-art mayonnaise production is primarily intended for food technologists and R&D personnel in food processing plants who are looking for best practices for producing emulsified sauces, such as mayonnaise. It is also relevant to general plant managers who are on the lookout for best practices at a plant and organizational level. Finally, it may also be of interest to procurement managers who are considering new or additional mixing equipment.