For products such as mayonnaise, the size of oil drops in the emulsion is an important factor in the product quality. For low fat mayonnaise the stability of the water phase also has a large influence on the quality. When mayonnaise is produced, the different phases are dosed continuously into an emulsifying system to achieve optimal mixing of the ingredients. From its Gerstenberg Schröder brand, SPX offers the continuous emulsifying system ERS. For mayonnaise with reduced oil content, the water phase needs heat treatment before emulsification in order for the starch to swell. The SPX Consistator scraped surface heat exchangers are ideal for this application and help ensure consistent quality. The SPX Consistator SSHE is also used to cool the mayonnaise before filling.