Hello - My name is Sebastian and im from paraguay.
Over the past year ive been thinking about opening a craft mayonnaise business. I have not been able to find information about how to do this on the internet or books on my own.
While i know how to make mayonnaise and infuse flavors into the sauce the knowledge im lacking is how to have the mayonnaise i intend to sell shelf ready for the supermarket. Meaning how to make sure that it is safe for consumption and avoid some lawsuits.
I know that mayo is a fairly acidic sauce and that will control the bacteria growth. Ive though about pasteurising eggs in my sous vide machine that way i can also control bacteria growth and possibly be free of it.
There is also the emulsion side of it and how to make sure it remains stable after ive taken it to the store.
My first question is - Does anyone have any tips on which emulsion stabilisers would work well for mayonnaise?
I was thinking on a little bit of xantham gum.
My second question is - What ingredients/Process Could i use to make the likelihood of someone getting sick from my product smaller to nill?
For this i was thinking of pasteurizing eggs and controlling the PH level of the mayonnaise.
If there is anything you think ive missed in my equation please let me know i would highly appreciate it.
Warm Regards,
Sebastian C.
