Outline for production of mayonnaise PDF

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Outline for production of mayonnaise from egg starch additive oil emulsion...

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PRODUCTION LINE: MAYONNAISE - OUTLINE CHAPTER 1: INTRODUCTION 1.1.

Introduction of mayonnaise

1.2.

Review on commercial product

1.3.

Product quality

1.4.

Product specifications

CHAPTER 2: MATERIALS 2.1.

Main materials

2.1.1. Egg 2.1.1.1.

Role

2.1.1.2.

Technical requirements

2.1.2. Oil 2.1.2.1.

Role

2.1.2.2.

Technical requirements

2.1.3. Vinegar

2.2.

2.1.3.1.

Role

2.1.3.2.

Technical requirements

Sub-material, Addition

2.2.1. Sugar 2.2.1.1.

Role

2.2.1.2.

Technical requirements

2.2.2. Salt 2.2.2.1.

Role

2.2.2.2.

Technical requirements

2.2.3. Additives (Xanthan gum, Modified starch) 2.2.3.1.

Role

2.2.3.2.

Technical requirements

CHAPTER 3: PRODUCTION LINE (L.O.2.3) 3.1.

Production line by-blocks

3.2.

Explanation of production line

3.2.1. Technological objectives 3.2.2. Main transformations of materials 3.2.3. Parameters 3.2.4. Equipment 3.3.

Comparison 2 production lines

3.4.

Technological problems (L.O.1.3)

CHAPTER 4: TECHNOLOGICAL ADVANCES AND FUTURE PROSPECTS (L.O.3.3) 4.1.

Advances in products

4.2.

Technological advances

CHAPTER 5: CONCLUSION

CHAPTER 6: REFERENCES...