How to Smoothly Fill High Viscosity Egg Yolk Sauce?

High viscosity egg yolk sauces—like mayonnaise, aioli, or creamy mustard-egg sauce—are delicious, but their thick, sticky texture makes filling tricky. If you don’t use the right tools and steps, you’ll face clogs, uneven fills, drips, and wasted product. For sauce makers, this means slow production, frustrated customers, and lost money. The solution? It starts with a mayonnaise filling machine designed for thick sauces, plus a trusted mayonnaise filling machine supplier who understands these products. Below are simple, actionable steps to fill high viscosity egg yolk sauce smoothly every time.

Choose a Mayonnaise Filling Machine Built for High Viscosity

Not all filling machines work for thick egg yolk sauces. A generic machine will clog or drip—so pick a mayonnaise filling machine with these key features:

Wide, clog-resistant nozzles: Look for nozzles with a diameter of 10mm or more. Narrow nozzles trap thick sauce, causing clogs that stop production. Wide nozzles let sauce flow freely without getting stuck.
Adjustable flow rates: High viscosity sauce needs slow, steady filling. The machine should let you tweak speed—too fast, and sauce splatters; too slow, and you waste time. Digital or manual knobs make this easy.
Optional heating jackets: For extra-thick sauces (like ultra-creamy mayonnaise), a heating jacket around the sauce tank helps. It warms the sauce slightly (1–2°C above room temperature) to thin it just enough for smooth flow—without ruining its texture or flavor.

These features turn “frustrating fills” into “seamless production” for thick egg yolk sauces.

Prep the Egg Yolk Sauce Before Filling

Even the best mayonnaise filling machine can’t fix a poorly prepped sauce. Take 5–10 minutes to prep your high viscosity egg yolk sauce, and you’ll avoid most filling issues:

Stir for consistency: Thick sauces often have lumps or settle over time. Use a mechanical stirrer (or hand stir for small batches) to make sure the sauce is smooth and even. Lumps are a top cause of nozzle clogs.
Check temperature: Cold egg yolk sauce gets even thicker. Let it sit at room temperature for 15 minutes before filling—this softens the texture just enough to flow better. Don’t heat it too much (over 25°C), though—heat can break the sauce’s emulsion.
Strain if needed: If your sauce has chunks (like garlic bits in aioli), strain it through a fine mesh sieve first. This removes large pieces that would block the machine’s nozzles.

Optimize Machine Settings for Smooth Flow

Once your machine and sauce are ready, small adjustments to settings will ensure smooth filling:

Slow down the filling speed: Set the machine to its lowest or medium speed. Fast filling pushes thick sauce too hard, causing splatters or air bubbles (which lead to uneven fills). Slow speed lets sauce flow gently into containers.
Adjust pressure gently: Most mayonnaise filling machinesuse mild pressure to push thick sauce. Start with low pressure—increase only if sauce flows too slowly. Too much pressure causes clogs or overfills.
Position nozzles close to the container: Keep nozzles 1–2cm above the container’s opening. If nozzles are too high, sauce drips down the side of the container; too low, and it sticks to the nozzle. This small tweak cuts down on drips and waste.

Partner with a Reliable Mayonnaise Filling Machine Supplier

A great machine is only as good as your mayonnaise filling machine supplier. Generic suppliers don’t understand high viscosity egg yolk sauces—so choose one that:

Specializes in thick sauces: Look for suppliers who have experience with mayonnaise, aioli, or similar products. They’ll recommend the right machine features (like wide nozzles or heating jackets) for your sauce.
Offers customization: If your egg yolk sauce is extra thick or has unique needs, the supplier should customize the machine (e.g., wider nozzles, bigger tanks) to fit.
Provides post-sales support: Clogs or settings issues happen—your supplier should offer fast help. They should send replacement parts (like nozzles) in 3–5 days and train your team to use the machine properly.

Smoothly filling high viscosity egg yolk sauce isn’t hard—it just takes the right mayonnaise filling machine, proper sauce prep, small setting tweaks, and a trusted mayonnaise filling machine supplier. These steps cut down on clogs, waste, and downtime, so you can fill sauce quickly and consistently.

High viscosity sauces are a selling point—don’t let bad filling ruin their quality. With the right tools and steps, every container will look neat, taste great, and keep your customers happy.