Mixing Science Into Mayo

Mayo may be a commonly used condiment, but it’s not simple to manufacture at a commercial scale. Some even say that making stable mayonnaise is more of an art than a science.

That includes a group of researchers in the Department of Food Science at the University of Tennessee, who teamed with two engineering students to explore the mysteries of mayonnaise making. They did the work at the request of a food industry partner who was having difficulty producing a consistent product, says Tao Wu…