Namino Full-Fat Mayonnaise Sauce

The formulation guarantees a minimum of 65% to 68% total fat, in compliance with national standard INSO 263. Inbound consignments of refined vegetable oils, pasteurized liquid egg yolk, and vinegar undergo mandatory testing for peroxide values, free fatty acids, microbial counts, and heavy metals prior to batch release.

High-shear continuous homogenizers reduce lipid droplets to sub-micron diameters within the continuous aqueous phase. Vacuum evacuation removes dissolved air, allowing egg phospholipids to form tight steric interfaces around oil droplets, effectively resisting centrifugal forces and refrigeration syneresis.

Namino glass-jar mayonnaise is packed in cases containing 12 or 24 jars fitted with protective internal partition grids. The wholesale commercial MOQ is 40 master cartons. Heavy-duty 5-ply cartons facilitate safe pallet stacking up to 6 tiers without compressive strain on glass containers.

Distilled vinegar lowers the formulation pH below 4.0, which collapses bacterial transmembrane potential. This intrinsic acidity, combined with salt ion concentration, depresses free water activity and forms a validated antimicrobial barrier that neutralizes Salmonella and E. coli for 6 months.

The glass finish incorporates a tinplate twist-off lug closure lined with a food-grade PVC-free plastisol ring. Steam vacuum capping creates an internal vacuum head. A central safety button pops up audibly if the vacuum seal is broken, providing an infallible tamper-evident mechanism.

Pasteurized egg solids and mustard seed derivatives are declared as primary allergens. These are displayed in bold, high-contrast typography with standardized caution symbols within the ingredients and nutritional panels, fully compliant with national and export labeling standards.

Consignments are released accompanied by an authenticated Certificate of Analysis (COA). The document validates total fat content (min 65%), titratable acidity, salt percentage, centrifugal emulsion stability, and zero-tolerance microbial cultures for Salmonella, yeasts, molds, and Coliforms.