Mayonnaise: Quality and Catastrophic Phase Inversion
In industrial production of mayonnaise it is important to both get a product of high quality and to avoid phase inversion. To investigate how the quality and phase inversion point are affected by changes in the production, a high shear mixer and an immersion blender were used to make mayonnaise. The stirring speed, temperature, egg content, egg type and oil content were changed to see how the qual