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2. Flow chart presentation
The mayonnaise process, which is a stable cold emulsified sauce, requires a number of precautions to avoid health problems. Indeed, egg yolks are potential vectors for bacterial contamination, notably salmonella, and mayonnaise is not heat-treated. Even if egg yolks are pre-treated at pasteurization temperatures, additional protection is provided by adding acid solutions such as vinegar or lemon juice, to lower the pH of the aqueous phase to between 4 and 4.5 (figure 2 ).
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Bibliography
Bibliography
- (1) - - https://www.bloc-notes-culinaire.com
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(2) - ZOMBEK (L.) -
Mayonnaise, ketchup... Les sauces froides donnent du goût au télétravail,
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février 2022.
Regulations
FIC EUROPE/o AGEP SA – European Code of Good Practice – Mayonnaise – Mustard, Tomato Ketchup – Pickled fruit and vegetables (September 2006).
FICF (Fédération des industries condimentaires de France), which includes SNFSC (Syndicat national des fabricants de sauces condimentaires), https://www.fedalim.net/syndicat/ficf...
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