How Mayonnaise is Made | How Hellmann's Real Mayonnaise is made in Factory

00:05:26
https://www.youtube.com/watch?v=nx75B6nwxnE

Summary

TLDRThe video showcases the journey of mayonnaise production, detailing its rise to popularity in European cuisine and how Richard Helms began selling it in New York. It explains the process of collecting eggs, separating yolks, and mixing them with soybean oil and seasonings. The steps involve mixing various ingredients, pasteurization, quality control, and packaging into jars and sachets for distribution to retailers and fast-food chains. The process ensures safety and preserves the flavor of the mayonnaise, making it a beloved condiment.

Takeaways

  • 🥚 Mayonnaise is primarily made from egg yolks and oil.
  • 🏭 Production involves processing thousands of eggs daily.
  • ⚙️ A machine separates egg yolks from whites at high speed.
  • 🧂 Salt is added to yolks to extend their shelf life.
  • 🛡️ Egg yolks are pasteurized to ensure safety.
  • 🌽 Soybean oil is a key ingredient and delivered in sealed tankers.
  • 🔬 Quality control involves testing for color, consistency, and flavor.
  • 🍶 Mayonnaise is filled in jars and sealed for freshness.
  • 📦 Packaged in jars and sachets for restaurants and retailers.
  • 🍽️ A popular addition to sandwiches, hot dogs, and more.

Timeline

  • 00:00:00 - 00:05:26

    Mayonnaise is a popular cold and creamy sauce used in various dishes such as sandwiches and hot dogs. It is made by mixing egg yolks and oil, often seasoned with vinegar, herbs, and spices. The production process begins with the collection of eggs, requiring thousands of free-range hens. Once collected, eggs are transported to a processing facility where egg yolks are separated, salted, and pasteurized for safety before being sent to the main factory. The key ingredients, egg yolks, soybean oil, and a secret spice blend, are prepared and mixed in a large-scale operation before being bottled and sealed for distribution. Quality control measures are in place throughout the production to ensure consistency and flavor, culminating in the ready-to-use jars of mayonnaise for consumers.

Mind Map

Video Q&A

  • How is mayonnaise made?

    Mayonnaise is made by mixing egg yolks, oil, vinegar, and spices.

  • What are the main ingredients of mayonnaise?

    The main ingredients of mayonnaise are egg yolks and oil.

  • How many eggs are used in mayonnaise production?

    Approximately 23,000 eggs from free-range hens are used in a single production cycle.

  • What happens to the egg whites in mayonnaise production?

    The egg whites are separated from the yolks and are not used in mayonnaise.

  • How is mayonnaise pasteurized?

    After salting, the egg yolks are pasteurized to kill bacteria.

  • What is added to mayonnaise to increase shelf life?

    Salt and preservatives like calcium and sodium are added to extend shelf life.

  • What are the hygiene measures in mayonnaise production?

    Raw materials are checked for freshness and pasteurized to ensure safety.

  • How is mayonnaise filled into jars?

    Mayonnaise is filled into pre-sterilized jars using a filling machine.

  • What is the weight of mayonnaise in each jar?

    Each jar contains exactly 680 grams of mayonnaise.

  • Where is mayonnaise commonly used?

    Mayonnaise is commonly used in sandwiches, hamburgers, hot dogs, and salads.

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  • 00:00:00
    mayonnaise is a cold and creamy sauce
  • 00:00:02
    commonly used in sandwiches hot dogs
  • 00:00:05
    hamburgers and french fries its
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    delicious taste makes sandwiches juicier
  • 00:00:09
    turns hardboiled eggs into deved eggs
  • 00:00:12
    and serves as the creamy dressing for
  • 00:00:14
    Russian salad but have you ever wondered
  • 00:00:16
    how mayonnaise is made in this video
  • 00:00:19
    we'll discover how over a million
  • 00:00:21
    bottles of mayonnaise are produced in a
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    single day mayonnaise quickly became a
  • 00:00:26
    popular and widespread sauce in European
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    cuisine in the early 20th Century a
  • 00:00:30
    German immigrant named Richard Helms
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    opened a shop in New York City the
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    salads his wife made with her homemade
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    mayonnaise were popular items when
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    customers started asking if they could
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    buy the mayonnaise the Helms began
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    producing it in bulk the condiment
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    became so popular that they began
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    selling it in small wooden containers
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    there are several recipes but all
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    include egg and oil as Main Ingredients
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    mayonnaise is made by mixing egg yolks
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    and oil then seasoning with various
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    combinations of vinegar herbs and spices
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    it all starts with thousands of eggs
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    23,000 freerange hens lay their eggs in
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    a 2600 Square met Barn this is where
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    mayonnaise production begins most hens
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    lay an egg a day and the factory relies
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    on them because without eggs there's no
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    mayonnaise each egg is delicately placed
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    in a tray ready for transport always
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    with the tip down ensuring the yolk
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    settles perfectly inside the tray the
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    21,500 eggs will be enough to make
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    nearly 11,000 jars of mayonnaise the
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    eggs are loaded onto pallets and travel
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    to a specialized processing Factory that
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    receives and processes up to 4 million
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    eggs each day mayonnaise only needs the
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    egg yolk so it needs to be separated
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    from the egg white a machine that can
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    separate 280 eggs in 10 seconds is used
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    for this the yolks exit through chots
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    and are then pumped into a 10ml tank
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    Later Salt is added this increases the
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    shelf life of the egg yolks from 2 weeks
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    to 3 months then it's pasteurized to
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    kill any bacteria and packaged in a
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    container each container holds 1,000 kg
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    of salted egg yolk these containers
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    travel to the factory there's enough egg
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    in each container to make 25,000 jars of
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    mayonnaise the raw egg arrives in liquid
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    form and is pasteurized to kill
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    salmonella and other bacteria a worker
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    connects the evacuation hose to the tank
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    and with a few Taps of a hammer the
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    valve opens an extra pump extracts the
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    egg to a receiving tank and all raw
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    materials are checked to verify their
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    freshness when they arrive at the
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    processing plant stored materials are
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    also periodically tested the second main
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    ingredient is soybean oil which arrives
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    in a tanker truck as a safety measure
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    the tank comes sealed from the supplier
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    to ensure it hasn't been opened until
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    its arrival a pumping system transfers
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    the the oil to a large storage tank
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    during the process workers weigh the
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    ingredients that make up the secret
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    spice blend added to the mayonnaise next
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    white vinegar and salt are combined into
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    the mix salt is added to enhance the
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    flavor preservatives like calcium and
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    sodium are also added to extend shelf
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    life and the mixture is poured into a
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    large tank of room temperature water
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    creating what they call
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    slurry so now there are three prepared
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    tanks one of slurry one of egg yolk and
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    one of oil for large-scale mayonnaise
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    preparation the process begins with
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    mixing using a dosing system the
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    necessary amount is extracted from each
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    tank and sent to a mixing container the
  • 00:03:43
    remaining ingredients are added and
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    mixed until they're completely hydrated
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    and evenly dispersed in a matter of
  • 00:03:49
    minutes the egg oil and slurry are mixed
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    together starch is also added to
  • 00:03:55
    maintain texture for a longer period and
  • 00:03:58
    it's heated creating a creamy and
  • 00:04:00
    flavorful mayonnaise at regular
  • 00:04:02
    intervals the factory collects samples
  • 00:04:04
    and forwards them to the Quality Control
  • 00:04:06
    Department laboratory technicians
  • 00:04:08
    evaluate various criteria such as color
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    consistency and flavor once it passes
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    quality control the mayonnaise is
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    distributed into glass jars using a
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    filling machine the mayonnaise is moved
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    through the pumping system to the
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    bottling station pre-sterilized jars
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    Move Along conveyor belts as
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    predetermined amounts of mayonnaise are
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    poured into into the jars the jars are
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    sealed with metal screw caps each jar is
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    filled with exactly 680 G of freshly
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    prepared mayonnaise the machine fills
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    each jar in less than a second the cap
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    will preserve freshness and prevent
  • 00:04:45
    tampering with the contents after
  • 00:04:47
    leaving the factory a labeling machine
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    applies the label and the mayonnaise is
  • 00:04:51
    bottled and ready to be added to your
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    hamburger the factory also packages
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    mayonnaise and sachet made on one side
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    with transparent polyethylene film and
  • 00:05:01
    on the other with the products brand
  • 00:05:03
    label these will be sent to suppliers of
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    packaged sandwiches and fast food
  • 00:05:09
    restaurants if you want to know how
  • 00:05:11
    Magnum ice creams are made watch the
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    video on your screen like the video if
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    you have enjoyed it and share it with
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    your friends also subscribe to this
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Tags
  • mayonnaise
  • production
  • food
  • condiment
  • cooking
  • recipes
  • egg yolk
  • oil
  • v vinegar
  • quality control