Effect of Chaotic Mixing on the Rheological Characterization of Mayonnaise

In this study, a new mixing method for mayonnaise was developed. A chaotic hand mixer was designed. The speed of the mixer rotor was chaotically changed with the proposed method. The performance of the mixed mayonnaise was evaluated by a rheological characterization method. The results showed that the proposed chaotic mixing for mayonnaise has a better performance than conventional mixed ones indicating potential use in industry or as home appliance.