Determining Stability of Mayonnaise

Dear all,

I am in a company that just want to start producing Mayonnaise. Different samples have been made. Please I need tips on how to determine the stability of the Mayonnaise. From my research, I know I can use viscosity, shake test and microstructure to determine how stable the product will be.

I am not sure about how to use these parameters to determine the stability of the Mayonnaise. I am also not sure about what standard specification (viscosity, microstructure, droplet size) to cross reference with after I get and compile data from my test results.  Any help anyone can render will be highly appreciated. We are looking at 6 months shelf life as a start.

My plans are:

Viscosity: check the viscosity of fresh sample. Refrigerate the sample and take out the next day to check the viscosity at the same temperature as the the fresh sample. Repeat this for minimum of 10 days. If the viscosity is stable and the same as standard viscosity of Mayonnaise, I will conclude that the product will be okay.

Shake test. The sample will be vigorously agitated on a vibrator. If there is separation immediately or after some days, I will conclude that the product wont be stable. 

Microstructure:

I will check the microstructure of fresh sample before it is being agitated and after. I will compare the droplet size and the microstructure of both. If they are the same and same as standard, I will conclude that the product will be stable.

These are just my plans and also based on what I read. 

Again, any help share of knowledge will be highly appreciated. Experience with a similar product if not Mayonnaise is okay.

Thanks as always!