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1 PagesAdvanced Mixing Technologies Admix Processing Report INDUSTRY: Food Processing APPLICATION: Mayonnaise Pre-mix REPORT #: APR-FP-101 Revision: 9-1-00 / 5-20-15 Prepare a stable oil-in-water emulsion using egg yolk or whole egg as the emulsifying agent, and vinegar as an acidifying ingredient or preservative. Highest possible viscosity insures a long shelf life. References available upon request 144 Harvey Road Londonderry, NH 03053 Tel: 603-627-2
