2. Flow chart presentation

The mayonnaise process, which is a stable cold emulsified sauce, requires a number of precautions to avoid health problems. Indeed, egg yolks are potential vectors for bacterial contamination, notably salmonella, and mayonnaise is not heat-treated. Even if egg yolks are pre-treated at pasteurization temperatures, additional protection is provided by adding acid solutions such as vinegar or lemon juice, to lower the pH of the aqueous phase to between 4 and 4.5 (figure 2 ).