How It's Made: Mayonnaise
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- Опубліковано 1 лют 2025
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Anyone else find it mesmerising when the labels were being applied to the jars. It was rapidly working its way through jar after jar yet the complete Dukes logo was always visible and perfectly centred.
Yeah that's a very precise machine
Gotta get the product placement.
Such a trippy thing to see. Love stuff like that.
NO, if you've seen one video on product packaging you've seen them all.
It’s at the 4 minute mark for those who missed it.
I always wanted to know how this great instrument was made
Underrated comment
Comment IQ level over 9000
Wa literally about to ask if it was an instrument
I love this 🤣
There it is
4:01 amazing how machines remain consistent making the logo look like it's not moving😮
Skills of the camera operator. They can tweak the camera's shutter speed to make anything appear to be a blur, frozen, or run backwards. Its fun.
I'd be fired first day 😂 standing there staring at the jars 😮
Branding is everything....even to if it is employee facing. lol
@@Nighthawke70that has nothing to do with what’s happening though
I find it cool how ingredients come in raw containers. I always thought it was just gallons of stuff in pallets
4:04 I've never seen anything more satisfying in my life
Same here, it's quite mesmerizing
Timing on point.
I hope you mean "anything on a youtube video"
I’m sorry
It's like the animated flag for mayonnaise!
All rise for the mayo anthem, folks!
**(Bottle squirting noise)**
I always love watching factory walkthrough like this, always give me a good amount of information
@showbizonastick kiddo huh?
As someone who cleans theses types of products & machines daily, I still find the whole process extremely satisfying. Kraft Heinz operates very similarly in our Sauce & Dressing factory. When I first started I was amazed at how vinegar & pasteurized ingredients really go a long way in preservation. We have QA checks at every point in production and my factory constantly hits the metric of getting it right the first time, 98.7% of the time thanks to the process.
Wow, that is nice!
With what do you clean these machines with?is it necessary for it to be spotfree before everytime new ingredients are added?
@@atharvakpatil Industrial soap/detergent (Ecolab's Pink #2), then sanitized with an acid sanitizer (Vortexx "code red" acid sanitizer). All food contact surfaces must be spotless indeed, and must pass a micro-swab & visual inspection to be verified clean. If there was an allergen (Egg, mustard, Milk, Etc.) the entire area around the kettle and/or machine must be spotless and a QA person must verify it again. The sanitizer is good if not used for 4 hours, then its required to be reapplied. Tanks&Lines are cleaned with a hot caustic wash via CleanInPlace systems, then rinsed with cold fresh water, sanitized and verified via microswab & visual inspections. Every single time 🙌
Kraft mayo is the best, and I have taste tested all of the domestic brands and even a few imports. Thanks for your help in making my sandwiches awesome.
@@atharvakpatil Thank you, I actually wanted to know that!
0:39 they didn't retake despite the fact their finger got covered in mayo, that's great I approve.
The previous two takes had similar issues. They were running low on bread... 😆
Natural Flavors is a very broad term under FDA regulations. As long as something is derived from a natural product it can be listed ambiguously on the label under "natural flavoring". The natural flavors in duke's mayonnaise are very likely to be soy derived lecithin and yeast derived amino acids and salts. The lecithin helps emulsify the mayonnaise (you couldn't make mayo in a large vat like that without added emulsifiers) and the yeast extract provides a savory taste. To replicate these ingredients in the home one can add Dijon mustard and msg to their mayonnaise before emulsification. Soy lecithin is also available online, but can be challenging to work with.
@@pattygq So many products contain MSG, and tons of natural foods contain glutamate (which is what msg becomes after you eat it). You eat glutamate all the time and you probably don't even know it.
Msg is pretty tasty
Wow! You know so much!
Vanilla is a fun taste... If not from the plant from something els...
it was corn syrup
What a magnificent instrument of our time. How it is meticulously tuned and cared for through each process. These are skilled craftsman I tell you watch and learn
Mayonnaise is the best musical instrument out there
Horseradish is better, though.
Nah kicking is where its at
legend 😂🤣
Is mayonaise an instrument ? 🤚
Nah. I don't like ppl that tryhard for likes.
4:00 Can’t we agree it just looks so satisfying how the logo stands at one spot
About to comment that
It’s not that satisfying come on now guys.
@@tacoswelding8411 What do you mean? What’s then satisfying if not this?
@@tacoswelding8411 sup?
@@leolipasti 🥱
I like how they showed the easy squeeze mayo container in the viscosity shot but that was the one container they did not show getting made like the other 2
I live in Greenville, SC which is where Duke's is made. So awesome, a lot of our schools take fieldtrips to tour the factory, I remember going in the 90's lol. We also have Duke's sandwich shops, where you can get sandwiches made with fresh mayo as well as things like their egg salad, chicken salad, pimento cheese, blt's, even hot dogs or soups. If you love duke's you'd enjoy eating there.
I only use Dukes Mayo. I used to use Kraft, but I find Dukes tangy taste satisfying.
Spartanburg here, dukes for life.
Might have to go up there and try that, not too far from Newberry
@@thattigercat They're only open 9am - 3pm Mon - Sat, if you decide to go!
Anderson, myself!
Best narrator in history!
That’s not huggbees?
I've always liked old school Walter Cronkite and Bill Kurtis is hard to beat too.
I would have never guessed an entire train car would carry soybean oil. So cool
Yea they need a lot to feminize a d entire population of men and it worked
I'm impressed by the consistency of the lids being screwed in. At 3:30, it's not entirely intuitive. It looks like the top of the bottle grabs the edge of the lid and nudges it forward, and is aligned horizontally/made flat by a metal surface above while also going through those rollers to tighten it. My main wonder is how the lid is dropped flat or guided to be flat consistently prior to spinning it, because it starts on an angle. It happens so fast that it's hard to see exactly. I imagine my guess isn't too far off. I love this stuff. It's amazing the amount of engineering that went into each machine and every part.
The guides above the lids are spring loaded to constantly apply downward pressure. In addition the first set of spindles that tighten the jar are actually spinning clockwise, undoing the lids to prevent crossthreading. (Source: I service these pains in the ass)
@@nicholascalabretta5948 i worked on that kind of bottling line as well, twist off caps are fucking annoying comparing to regular smaller screw caps, sometimes it jams messing up everything and i should rush to manualy remove them...
@@nicholascalabretta5948 Cool. Gotcha. That makes sense. It's sort of one of those illusions where it looks like they could be spinning either way depending on how you think of it. I was curious how it didn't crossthread. Thanks. They do look like a pain in the ass. So maybe I gave it too much credit for consistency? LOL
4:00 one of the most satisfying ones ever
Also, used to get partial rolls of uncut foil from the pouches in our deliveries, gave away lots of it to my survivalist friend for blankets, fishing lures, and many other uses.
It’s quite easy to make mayo at home with a good stick blender. But I love watching factories in action!
Wow that’s crazy how it works. I’m glad they still do “How it’s made”
Finally a brand I’m familiar with on this show. They usually use some obscure indie brand lol. This is the best brand of mayo. I don’t even like mayo but this one is good in tuna or chicken salad and making ranch.
Dukes rules!!!
Never heard of this brand before
@@hayden6700 it's in most grocery stores
@@ncapone87 must be a southern/eastern thing, I'm from Utah and never seen it
@@hayden6700 I think mayonnaise is disgusting anyway
My boy loaded that sandwich heavy on the mayo, damn
nah just the right amount
For real! Had leftover on his thumb!
Right? Way too much 🤢
That was enough for 10 sammies...
That was so gross it gave me the chills.
Having worked in a vegetable oil reclamation facility for 5 years, dealing with mainly mayonnaise as the prime ingredient, this is cool, STILL CAN'T EAT IT, but very neat!!!!
God! I see what u did there 😂
This is the best show on the science channel
Duke's is always the best. If you live outside of the states, you gotta order some of this stuff, and give it a try!
Can't wait for the "how it's actually made" version of this one 😂
1:26 in huggbee's voice:
carl here opens the seal to show us what a tanker of soyabean oil looks like. but also undoes all the precautions the supplier had taken to keep it safe from contamination.
I was just about to comment and ask if they were challenging him lol this one is too easy for his brand of comedy
Yes! It's going to be epic!
I just had the same thought
That mayonnaise finger in the beginning is a gold mine for him.
I love Duke’s mayonnaise. There is just nothing like that flavor, that you just can’t get from another brand.
Duke’s!! 🥰😋🤤🤤
Hellmans, Heinz, Polish Mayo brands, etc
@@IslamicTalksPodcast I’ve tried them and it’s not the same
@@IslamicTalksPodcastnone of them taste the same.
That’s disgusting
I really enjoy watching how things are made
me to lina
me 3 lina.
me 4 lina
me 5 lina.
Okey since post # two does not appear numerical,we'll need to restart. Let's go!
Thank you for putting a smile in my face 😊I had forgotten we could all be lighthearted at times...
great video! i always find it fascinating to see how common foods are made. that said, i have to admit that i'm not a huge fan of mayo. it just seems a bit too heavy for my taste. anyone else feel the same way?
I used to feel the same way, until I started making my own from scratch.
I worked hauling bulk milk from dairy farms to yogurt and milk plants in Ohio for 7 years. The tanker trailer looks identical and some of the testing reminded me of how milk is tested. I mainly wanted to know how they got the yellow out during processing. I did not know they used soybean oil, I'd pay extra for an olive oil brand.
Edit: Looks like there is Olive oil mayonnaise and Duke's makes that as well. Unfortunately the bulk of oil used in olive oil mayonnaise is still soybean oil because of costs.
Back when I was a boy they used cottonseed oil which was more commonly available in my area of the south than soybean oil. It was delicious also.
Olive oil in mayonnaise is no better. It's still cheap and refined.
Anyone from South Carolina (and surrounding area) knows about Dukes! Dukes is made in SC! And honestly ones of the best Mayos I've ever had
Dude put half the jar of mayonnaise on his sandwich
Pumps: Waukesha U1-130
Labeler: Krones Starmatic
Pouches Filler: Winpak Lane
All 80's equipment, running at 25% of the speed of a modern production plant.
This happened to pop up while I'm eating a sandwich with Dukes mayonnaise! Which is the very best mayonnaise, I might add! 😋
Nah mate, Hellmans! 😆
@Aboo’s Animals & Adventures different strokes for different folks. I was born and raised on Duke's here in the southern states of the USA
Agreed! Duke’s is my favorite. I was a Helman’s fan for a long time but someone made me try duke’s. Now I get mad when traveling because it’s not available in most places and nothing else is as good.
@@freedomfan4272 Yep, absolutely right. I've never heard of Dukes mayonnaise but I think I've seen Dukes mustard. Hellmans, Kraft and Miracle Whip are the only ones I've seen locally.
Have you guys tried Kewpie mayonnaise?
“So now there are three tanks at the ready”
shows computer screen with diagram listing four tanks
How I make mayonnaise: put egg yolk in food processor and whirl it until frothy. Add salt and dijon mustard plus vinegar or lemon juice. Whirl again until yolk thickens, then slowly pour oil in a stream while blending. Refrigerate and enjoy.
Everyone in here talking about making mayo like it's worth it lmao. It's one of the few things where it makes absolutely no sense to make it because store bought is just as good. Stop wasting time on nonsense.
@@bobbygetsbanned6049 It's nice if you like to customize it, as with a particular oil that you're planning into your diet or want the flavor of. The commercial stuff almost always uses soybean oil, which is almost flavorless but not completely. One risk home preparation has is that without pasteurized egg, "foodborne illness" is a small but nonzero risk. It is possible to get pasteurized egg for home use but not in all groceries, and home attempts at pasteurization can either cook the egg or not work.
I've only done it two or three times. It worked ok. I couldn't count the jars of mayo I have bought. Really, in my experience, any reasonable full fat mayo can be counted on, from Duke's and Hellmann's to private brand store. If one wants to go reduced fat, then some shopping around and tasting is in order (Kraft was ok to me, but some other brands didn't appeal).
@@bobbygetsbanned6049 😅 you can make it under a minute and tastes 10 x better than any store bought.
@@123456789oldenholden No it doesn't, you just brainwashed yourself into thinking it's good because you wasted time making it.
I live off of Blue Plate since the 80's and have eaten it without it being refrigerated and never got sick.
Interesting to see how this musical instrument is made.
That BLT at the beginning looks pretty tasty!
Put an egg in a mason jar and grab a hand blender. Add a pinch of salt and a little white vinegar, and slowly drizzle the oil in as you run the blender on the egg already in there at the same time you drizzle it so one hand blender one hand pour oil. Boom homemade mayo. You can use olive or vegetable ir whatever oil you want
i use a magic bullet and just add 1/2 tbsp of oil, blend for a bit, repeat until its right.
Highly recommend you don't use vegetable or canola oil. Use a healthy oil like extra virgin olive or avocado.
Or, I have a better idea.
Quit eating this vile substance.
Not eating RAW eggs! 🤢
@@dianegreen1937 ...you realize the eggs in the mayo you get out of the jar was raw as well? No where is it cooked, only raised to 140 degrees to pasteurize it, but not cook it.
I have never tasted a better mayonnaise than Dukes.
I need to know more about the mayonnaise viscosity measurement machine. Also, I was dying because of an old The Onion article about High Viscosity Mayonnaise. They actually measure the viscosity as part of the QA process. Lol
I searched up that article. My sides! Damn, where has that Onion gone?
Patrick Star: "I will watch this video with great interest"
yall couldn't have done another take where the person didn't get mayo all over their fingers?
If you don't like seeing white creamy stuff smeared all over people, then you shouldn't be on the Internet.
Dukes is the best. So glad it’s on Amazon finally.
Never use commercial mayonnaise; it's so easy to make and I can decide what ingredients to use.
Until this point, I didn’t know how mayo was made. Thx HIT your such a great show
I never thought I'd find a mistake in one of these! But... yeah... no way that's 4oz of mayo going into that sandwich packet @4:44!
I noticed the mistake too. 4 oz = 1/2 cup. He probably meant .25 or 1/4 of 1 ounce!
Glass jars recycle
more times than plastic. Glass is more likely to be recycled than plastic.
Glass jars break and then there goes the Dukes mayo wasted. Most prefer the plastic and it get recycled like glass. Another Karen Dingleberry gripes, gripes and gripes some more~! Karen Up voting your own silly comment Laughable ~ BOINK Ya SCHMUCK~! 𝗦𝗵𝗮𝗹𝗼𝗺
Why do I have a dark sense of foreboding while starting up this video...?
A Wee Bit Later: Oh...THAT"S why...
I work at a mustard factory and It's astonishing how fast that filler and capper are. 5x faster than our machines haha
i always find it interesting to see how musical instruments are made
It's crazy to think they buy the eggs by the truckload and oil by the rail carload. After the label is applied, the large overflow area shows they have had some backups there.
Okay, I'm not a big mayo person, but I gotta admit... this video was very interesting and gave me a newfound respect for mayo. 💯
Mayonnaise makes the world go round.
@@I_WANT_MY_SLAW Damn right! Mayo goes with everything!
"Mayo Maketh Man''
I know, right
Hard boiled egg with mayonnaise in bread. Mayonnaise and ketchup with fries.
I opened to the comments hoping to see someone comment about how it is the best instrument, and I was thoroughly impressed. Good job bois
I always love the random generic brands they use to display the process.
Nothing beats a homemade mayo.
Kewpie is the closest thing (flavor) to a homemade mayo that you can buy.
I once had an awesome South African mayo as well, was the best one I've ever had, even better than Kewpie. The brand name was Nola
I hate mayonnaise so not sure why i chose to watch this lol! I guess it's always good to learn about your enemies.
I don’t know why so many people don’t like mayonnaise. I think it tastes great!!!!
And it is a great base for making other sauces.
Mayo is amazing it’s my favorite condiment I always thought it was gross until I actually tried it for the first time
The fact that you’re basically putting a spoonful of oil on your sandwich.. and that it has raw eggs in it..
I usually eat raw eggs no problem.. but not swimming in oil.. and tbh i find it too tasteless for how unhealthy it is.. i mean you lose either way.
@@ukpkmkk_2 you're eating shitty mayo if it's tasteless. No shop bought mayo even comes close to homemade.
Well shoot now I gotta find me a jar of Duke’s Mayonnaise.
"Then they add liquid natural flavors" 1:49 Ummmmm... WTF is a "liquid natural flavor"?
I hate it when they fucking do this. The most important parts are always "company secrets"
What about the preservatives they put in?
The US FDA government law allows that to be listed under miscellaneous "natural ingredients" on the label.
damn them packing & labeling machines move fast AF 😳 👀
Best mayo recipe to my heart. 4 egg yolks 3 cup olive oil . whip oil til foamy then begin adding eggs slowly
Want to season it
Add oregano rosemary and salt n pepper
I am the big fan of the mayonnaise! I always put it in any kind of a sandwich! So yummy! 😋
Same. I love mayonnaise! 😋
PBJ ...M?
Don't eat fries without it
heart attack is looking good for you guys 💀
It's too unhealthy people...
That's amazing. I love the automation. The product is consistent and high quality.
Saying mayo makes sandwiches 'zestier' is the most generous description of mayo's (lack of) flavor I've ever heard.
Wait a minute:
4 oz per pouch!? (4:40)
.25 secs per jar? (3:20)
can we please talk about how that was an insane amount of mayo to put on a sandwich
He didn't even split it between both slices of bread 🤢 just dolloped all that mayo on one side
That might be the best labeling shot in the whole show
Duke's is the BEST!!! #RVA
I wish the put this back on tv I loooove these show
00:30 Fucking hell that's waaaay too much mayo
@No name guy ayooo
UA-cam randomly recommended this to me and I have no complaints.
I love Duke’s mayonnaise 🤤💛
Duke’s Mayo is the ultimate Mayo! It has no competitor that even comes close
I never knew mayonnaise was made with egg until I started learning Chinese - the name in Mandarin is 蛋黄酱 （egg gold sauce).
I wonder how many eggs it takes to fill a tanker truck.
id love to be the guy who says his job is to hook up the sanitary tanker eggs the evacuation hose at a mayonnaise factory XD how do you respond to something like that.
I had no idea eggs could be stored in mass in a tank. I’m now rethinking every egg I’ve cracked open.
I always wanted to see how this instrument was made
They add liquid natural flavors. Something tells me a thick brown syrup doesn't have a lot of natural things in it.
00:40 Never trust anyone that has a mayo finger then slides it towards themselves in a creepy fashion
I love Duke’s. Good stuff.
I just want to hear Huggbees talk about how much mayonnaise this man got on his finger at 0:37
It wouldn't have hurt to show him wiping his finger on a paper towel or paper napkin!
me: i gotta wake up early
my brain at 3 am:
Much more respect that it was Dukes. Best mayo on the planet
You got that right!
Not even close. Try avocado mayo. You'll never go back.
Amazing Video. It would be very helpful if someone could let me know who the manufacturer is for the pouch packaging machine. I want to pack peanut butter in such pouches.
Imagine a production run of novelty "Mayonnaise" that is vanilla pudding instead, specifically for tricksy people to buy and eat by the spoonful in public to freak others out.
i'd find the busiest checkout line at 5:30 PM and eat it there...
Real hardworking heros are here 💗💗💗
This is the greatest instrument
They finally stopped putting the block over the Duke's label.
If only soybean oil was not bad for you.
“Makes sandwiches zestier” had me dying ☠️☠️☠️
facts
Great video. Now waiting for Huggbees to tell us how it's actually made.
Orang yang gagal akan nampak kesusahan pada setiap peluang, manakala orang yang optimis akan nampak peluang dalam setiap kesusahan
That “liquid natural flavor” is very suspicious 😂
It is soy lecithin and yeast extract. Both are harmless and included in almost every single emulsified product available to American consumers.
My brothers friend worked at Mcdonalds when AIDS first came into the population and was told after he found out he had AIDS that he was being fired from his job and that was to be his last day, so he went into the back room cranked out a load into the mayo jar.
James really was bastard of a human being.
Looks yucky in bulk, but if we were to use it at home, it would be like a quarter teaspoonful in a pint of mayo.
The best instrument ever!