By definition, mayonnaise is a cold sauce, to prepare which use vegetable oil, whipped egg yolks, vinegar, sugar, salt and mustard powder.
This applies only to natural mayonnaise. The list of ingredients, sauces, prepared industrially, much longer to bring it fully, you will need a separate publication. In the list – flavors and colors, preservatives and amplifiers of all that only can be strengthened.
Very often to reduce production costs costly components of the mayonnaise is replaced with fillers (water, soy protein, flour, starch), stabilizers and emulsifiers that effectively mix what to mix (water with oil, for example). Everything is generously seasoned synthetic fragrance, bearing the proud name "identical to natural".
How to recognize all the tricks of manufacturers and to choose the most harmless store-bought mayonnaise with a minimal amount of additives, and further will be discussed.
Egg yolk powder and egg
Do you know why so little of mayonnaise made with fresh egg yolks? For the simple reason that with fresh eggs eggs much of a hassle. They are quite perishable and can be affected by various pathogenic microorganisms. Yes and it's expensive. Moreover, in the process of making mayonnaise from organic eggs requires an additional portion of the emulsifiers and thickeners. It is much easier to replace natural egg yolk powder, especially that prepared by the emulsion will be more stable and durable.
If the label of mayonnaise instead of egg yolks or powder specified chemical substances, this sauce is better to bring it back.
Oil and spices
The perfect oil for mayonnaise should be olive. For the purpose all the same notorious save his partially replace sunflower, mixing them in different proportions. To determine whether more oil in the mayonnaise can, carefully reading ingredients on the label. The list of ingredients is usually placed in descending order, so in the case where the first listed olive oil, and it is followed by sunflower, it is possible to hope and believe that in addition to olive oil put a small amount of oil extracted from sunflowers. But often the first is sunflower...
But it also happens that the manufacturer specifies about using just vegetable oil and try to guess, what kind of oil is "involved" manes: olive, sunflower or inexpensive cotton, soybean, rapeseed, peanut?
Even worse, if this oil is hydrogenated or partially hydrogenated. This indicates the presence of mayonnaise in the modified fatty substances – TRANS fats, contribute to the accumulation in the body of toxins that depress the immune system and increases the likelihood of diabetes mellitus.
It is useful to review the composition of the sauce, making sure that it contains natural herbs and spices, instead of their substitutes from the category of food additives and flavorings.
fat content and shelf life
Mayonnaise, made in our country, are low in calories (with percentage of fat up to 40), srednekaloriynye (fat content of from 40 to 55%) and high calorie (fat mass fraction is over 55%). Which one is healthier?
The decrease in the proportion of fat content in low-calorie sauces and srednekaloriynye is achieved by replacing the vegetable oil with water. Mayonnaise, inevitably becomes liquid. Give it the desired consistency is possible only in one way – the addition of thickeners and stabilizers.
Decide for yourself whether the care of a slim figure to eat low-calorie mayonnaise with chemical additives or extra calories better to lose the weights in the gym, preferring to eat high-calorie sauce?
About the shelf life of many will not speak, saying only that the longer shelf life of mayonnaise, the more chemicals it stuffed.
If you really value your health, prepare the mayonnaise yourself, the benefit of time and energy on it — nothing!