What mayonnaise is better in a year. What is in the best mayonnaise? What is mayonnaise
Autonomous non-profit organization "Russian Quality System" (Roskachestvo) is a national monitoring system that conducts independent research on the quality of goods on the shelves of Russian stores and assigns the "Quality Mark" to the best Russian products.
This article is devoted to the consideration various brands mayonnaise, in particular those that have earned the recognition of many thousands of people in the territory Russian Federation.
An indispensable product
Mayonnaise has long been a part of city life. This quick sauce always ready to use. He saves in difficult situations, when guests may unexpectedly swoop in or there is nothing else at hand for a snack. He even began to issue in lean version. Lean mayonnaises brands "Schedro", "Ryaba", "Sloboda" will help believers and even those who are losing weight in difficult moments of lack of pickles. With those who lose weight, however, everything is more complicated.
As you know, manufacturers do not consider it necessary to produce brands of mayonnaise without sugar. Manufacturers are in no hurry to get rid of the high-calorie preservative, as it is of the natural type. If this question is fundamental, you should start cooking mayonnaise at home. But how do factories produce real mayonnaise, worthy of possessing the “Quality Mark”?
Technology
To begin with, choose vegetable oil. The main condition is refined and deodorized. Further, to convert the mayonnaise into a smooth, thick, creamy emulsion, emulsifiers are added. If we consider the optimal version of quality, then lecithin is used, which is contained in egg yolk. However, the use of dry derivatives of milk, for example, or whey, is also allowed. Mustard powder can also be used as an emulsifier, which gives an incredible piquancy to mayonnaise.
In order to avoid delamination during transportation or temperature changes (especially for low- and medium-calorie products), thickeners and stabilizers are added to mayonnaise. Perfect option- xanthan and guar gums, starches, resins carob. These additives are not needed for mayonnaises with a high percentage of fat content.
Preservatives in mayonnaise are citric acid (vinegar) and sugar. Citric acid provides sourness and vinegary flavor, unlike those in which it is not used. Different brands have their own production technologies. Some manufacturers do not want to spoil their product with acetic acid and prefer to stick to the vector of optimal naturalness and palatability.
Risk factors
Dangerous in mayonnaise are acids, dyes and flavors. If you do not want to risk your health, you can make mayonnaise at home. As it turns out, it's quite easy. Main advantage homemade sauce- freshness of products and confidence in the cooking process. Mayonnaise from the counter, we can either trust or not. But let's move on to today's realities.
The results were expected
As it turned out, the most popular brands of mayonnaise in Russia with a fat content of 67% (“Provensal”) are the following:
- Billa;
- Globus;
- Baisad;
- Heinz;
- fine life;
- Mr.Ricco;
- Rioba;
- "Vkusnoteka";
- "Bouquet";
- "Deli";
- "Every day";
- « All year round»;
- "EZhK";
- "Maheev";
- "Dream of the hostess";
- "Moscow Provencal";
- "Miladora";
- "Novosibirsk";
- "Ryaba";
- "Good";
- "Oscar";
- "Selyanochka";
- "Sloboda";
- "Skit";
- "What you need";
- "Khabarovsk";
- "Thousand Lakes"
Among the products sent for research, 9 were released under their own brands, and 7 samples acted as the largest regional brands.
Purchases for research were carried out in various outlets of the country. The cities included Yekaterinburg, Krasnoyarsk, Kislovodsk, Nizhny Novgorod, Novosibirsk and Saratov.
Quality is beyond praise
According to GOST, mayonnaise is a sauce that contains at least 50 percent fat and 1 percent egg products. These characteristics create a line between mayonnaise and mayonnaise sauce, which may contain at least 15 percent fat. The best mayonnaise is considered to be Provencal, which contains 67 percent fat.
However, the above samples were selected not just in accordance with GOST, but according to more stringent standards of the Russian quality system, which resemble an extended version of the requirements of the state standard. The composition of the product is always under the gun: 100% natural components are expected here, which should have a low level of acidity, a stable emulsion and increased density. The standard does not allow the presence of artificial preservatives in mayonnaise brands.
Formula
Thus, high-quality mayonnaise is a mixture of the following ingredients: vegetable oil, eggs and egg products, natural thickeners, mustard products, natural flavors and dyes, antioxidants, sugar and salt.
However, according to the deputy head of the quality control organization, Elena Saratseva, mandatory technical regulations allow the use of certain artificial ingredients. It turns out that the naturalness of the product lies in its quality, and not in safety.
All of the above samples were quality products without artificial components. In addition, not a single testing laboratory found traces of GMOs in the products presented.
What to watch out for
Roskachestvo limits the use of non-natural preservatives in Russian trademarks mayonnaise, which include:
- sorbic acid and its salts;
- benzoic acid;
- antioxidants (including EDTA);
- vitamins;
- multivitamin premixes;
- complex stabilization systems (i.e. food additives).
It may seem absurd to include vitamins in this list, because it is believed that from them our body sheer benefit. As it turns out, these additives reduce the growth of most microorganisms, especially yeasts and molds.
Preservatives help to increase an important characteristic of the product - here we are talking about the expiration date (up to 7-12 months), says Olga Tokmina, head of the Roskachestvo certification body.
open wrestling
However, as practice shows, manufacturers often do not even think about hiding the use of such additives on product labeling, hoping for ignorance. target audience in this matter. And in fact, how many people will think about the dangers of vitamins?
However, the product must be manufactured in accordance with the requirements of Roskachestvo, which indicate the restriction on the use of any artificial preservatives. Violation of this requirement knocks out 16 samples from the 27 listed mayonnaise brands. The "dropped out" of the race for the title of the best 16 products, as it turned out, include benzoic (E210) or sorbic (E200) acids in their composition.
A pleasant exception was the brands of mayonnaise from the manufacturers "Every Day", Mr. Ricco, "SKIT", "Moscow Provensal", "Miladora", "Sloboda", "Ryaba", "Bouquet", "Khabarovsk", "Novosibirsk Provensal", Heinz.
In addition to the listed research procedures, the presence of heavy metals, radioactive nuclides, toxic elements, pathogenic microorganisms (including Salmonella and E. coli) in the composition of the samples is analyzed. As a result, all products submitted for testing turned out to be safe, which is good news.
"Slimmed" mayonnaise
The obligatory technical regulation, which provides for the presence of 67 percent fat content in mayonnaise brands, as it turned out in the course of the study, is often not observed. Packages confidently say that mayonnaise complies with GOST (No. 31761 "Mayonnaises and mayonnaise sauces"), but about half of the submitted samples do not meet the standard.
The fact is that manufacturers of mayonnaise brands deliberately reduce the actual amount of fat in comparison with the information stated on the label.
In 13 cases out of 27, manufacturers reduced the percentage of fat in their products. It turned out that Heinz is the brand of mayonnaise (you can see the product photo below in the article), which “sins” the most in this parameter.
"Provencal" from Heinz contains only 61 percent fat. Such actions can be regarded as a violation of consumer rights in relation to reliable information about the product. Therefore, this information was immediately sent for consideration to Rospotrebnadzor.
Expert opinion
According to the executive director of the Association of Producers and Consumers of Oil and Fat Products Ekaterina Nesterova, as a result laboratory research it was found that the largest discrepancies were identified in mass fraction fat. The product must clearly meet the requirements and information declared about it. Unfortunately, the taste of the average consumer is unlikely to be able to detect the difference in percentage fats, only a highly qualified taster will be able to navigate here.
Regarding the ban on preservatives, which is included in the Roskachestvo standard, Ekaterina responds approvingly, considering it to be correct. The executive director says that even today manufacturers of many brands of mayonnaise have tightened the requirements for their products, refusing to use preservatives. Such a turn for the better is regarded as the restoration of a high production culture and the appropriate sanitary conditions necessary for this. It's no secret, says Nesterova, that preservatives are used to get rid of pathogens, which, however, are unlikely to appear if manufacturing process V necessary conditions: here and bactericidal lamps, and disinfection of equipment, cleanliness of industrial premises, air, water, and so on.
What brand of mayonnaise is best?
The samples subjected to examination were safe products in accordance with established standards. Some products even meet the increased quality requirements that were established by the Roskachestvo regulations. Five trademarks of domestic production received the "Quality Mark". These include:
- "Skit";
- Mr.Ricco;
- "Ryaba";
- "Bouquet";
- "Liberty".
Mayonnaise of the Novosibirsk Provensal brand became a high-quality product.
According to the expertise, 8 more items were recognized as high-quality goods: "Selyanochka", "Oscar", Fine Life, Globus, "Housewife's Dream", "Thousand Lakes", "EZhK", "Gastronom".
We hope that the information provided in this article will help you make a choice in the grocery store.
On the eve of the New Year holidays, we usually buy great amount mayonnaise. At the same time, standing at the counter, many try to drown out the suddenly awakened inner voice, reminiscent of the calorie content and the figure, preferring low-calorie, so-called light varieties of mayonnaise. Portal Oede.by decided to do new year gift to your visitors. We conducted an examination of the composition, as well as tasting and comparative characteristic organoleptic indicators of low-calorie mayonnaise from the most popular manufacturers. Nine samples of "light" brand mayonnaise were selected: "Calve", "Maheev", "Golden Reserve of the Hostess", "Pamax", "Minskaya Marka", "ABC", "Lanna". In addition to ordinary buyers, 12 chefs were involved in the tasting famous restaurants Minsk.
| No. pp | mayonnaise name | Trademark | Manufacturer | % fat |
| 1 | Calve "light" | Calve | 40 | |
| 2 | Calve "Extra Light" | Calve | Unilever Rus LLC; Russia, Moscow | 20 |
| 3 | Maheev "salad" | "Maheev" | ZAO Essen Production AG; Russia, Republic of Tatarstan | 25 |
| 4 | Provence "anniversary" low-calorie | "Kamako" | JV "Kamako plus" LLC; Republic of Belarus, Borisov | 28 |
| 5 | Mayonnaise "Slavic" | "Minsk Mark" | "City Dairy Plant No. 3"; Minsk | 35 |
| 6 | ABC "classic" low-calorie | "ABC" | JLLC Firm ABC Plus; Republic of Belarus, Grodno | 30,9 |
| 7 | Provencal "salad" low-calorie | "Golden Drop" | OJSC "Minsk Margarine Plant"; Republic of Belarus, Minsk | 20 |
| 8 | Provencal "De Luxe" low-calorie | "Pamax" | IP "Pamax MKS" JSC; Republic of Belarus, Minsk | 20 |
| 9 | Mayonnaise "light" low-calorie | "Lanna" | NP LLC Foodstuffs; Republic of Belarus, Minsk | 18 |
As our expertise has shown, modern mayonnaises have nothing to do with this sauce. As in the rest of the world, our producers are forced to reduce the cost and preserve their product: they add starch to it, flavor it with preservatives and dyes. The product becomes a beautiful long-liver, but loses its traditional taste. In addition, the use of modified starch instead of the usual one adds harm, being an allergen. 
Among the samples tested, only two did not contain modified starch - these are branded mayonnaise "Maheev" And "Minsk Mark". The “record holder” for the presence of preservatives, dyes and flavorings was brand mayonnaise "Lanna". The most "natural" - again brand mayonnaise "Minsk Mark". Mayonnaise of the Lanna trademark received the lowest taste rating from our experts, who noted a strongly pronounced acidity in taste due to the presence of citric acid. Perhaps a lot has been added. The tasters also rated the mayonnaise of the Golden Reserve of the Hostess and ABC brands as low. Both of these products are characterized by a sour taste and an abundance of outsiders. flavor additives. Mayonnaise of trademarks was highly appreciated by tasters "Pamax", Calve And "Maheev" for your gentle pleasant taste reminiscent of classic mayonnaise. As for the taste of mayonnaise "Maheev", along with a pleasant delicate taste it contains other aromatic shades, about which opinions are divided - one part of the tasters liked their presence, and the other did not quite. And yet we are forced to give all three copies a solid "four" on a five-point scale, since their composition is not as close to natural as possible. Mayonnaise received the highest assessment of taste qualities from our experts "Slavyansky" ("Minsk Mark"), which also has the closest natural composition. With what we congratulate him! It is very pleasant that domestic representatives of low-calorie mayonnaises are on a par with the best, but the most amazing thing is that our “compatriot” also took the first place. Know ours! Alena Tikhomirova, specially for
There is no sauce more versatile than mayonnaise. Fill a salad, make a sandwich or decorate main courses. Yes, what is there to say delicious mayonnaise is able to "save" and make tasty even unsuccessfully cooked food. Surprisingly, he was invented, as they say, in a hurry, and from the most available products. True, high quality and fresh.
Can modern mayonnaise boast such naturalness and taste, the Internet resource Kachestvo.ru decided to find out in a laboratory way. To do this, five samples of popular brands of mayonnaise were purchased from the distribution network and sent to the testing center for research.
What are mayonnaises made of?
There is not a single superfluous component in the composition of mayonnaise, each performs a specific role. The fat base is sunflower, olive, soybean, corn, peanut and other vegetable oils. The choice of oil - at the request of the manufacturer, with one condition - it must be refined and deodorized. High content vegetable oil in company with egg whites determines nutritional value mayonnaise. Thanks to oils, mayonnaise is a product that is easily absorbed by the body.
The second obligatory component of mayonnaise is egg products - the yolk, often accompanied by milk powder, which act as an emulsion stabilizer. Food acids acetic and citric are both flavor additives and prevent the development of microorganisms by lowering the pH. Soda contributes to the swelling of the proteins of dry egg and dairy products during the production process, softens the taste of mayonnaise. Salt, sugar and mustard powder act as food additives.
Mayonnaises are high-calorie (mass fraction of fat from 55%), medium-calorie (40-55%) and low-calorie (up to 40%). Everyone is free to choose according to taste, but high-calorie mayonnaise is considered a classic. It is more expensive than its low-fat counterparts, since it must be used in its production natural ingredients. This is what we chose for the study (the study was conducted on December 20, 2010).
Marking
There is only one remark about the design of the label - some manufacturers are silent about which yolk was used in the preparation of mayonnaise: dry or fresh. And this is important information, because the powder mixture, akin to powdered milk, is not as nutritious and healthy as a fresh product.
Some manufacturers use flavors identical to natural ones. True, they honestly admit this on the label. What it is? Unfortunately, this is 100% chemistry. In my own way chemical composition they really correspond to natural ones, but they are “extracted” by organic synthesis, which means they are cheap and economical. For example, vanillin, identical to natural, requires 40 times less aromatization of the product than natural, obtained from the vanilla pod. like anyone chemical product, such flavors may contain toxic impurities that impair liver and kidney function, inhibit cardiac and respiratory activity, and adversely affect metabolic processes.
Laboratory research
One of the indicators of the freshness of mayonnaise is acidity. It reflects the suitability of mayonnaise for food purposes and reflects the content of acids, the accumulation of which indicates the beginning of spoilage of the product (souring). Peroxide number reflects the content of peroxides - oxidation products fatty acids oils that make up mayonnaise. This is a kind of indicator of the resistance of the oil to oxidation. Crude oil and oil at the end of its shelf life (stale) has a higher peroxide value. The stability of the emulsion is an indicator of the quality of mayonnaise. The emulsion should not disintegrate (break down) very quickly.
Unexpectedly disappointed experts promoted by advertising mayonnaise "Moskovsky" (Moscow MZhK). The sample surprised me with a high peroxide value, at the limit of tolerance, and then, during tasting, with a sour taste and smell. We did not expect this, because the sample came to the laboratory exceptionally fresh and simply could not turn sour. In addition, the composition contains preservatives that protect the product from spoilage.
There is only one conclusion - the manufacturer decided to save on raw materials and used low-quality vegetable oil in the preparation of this mayonnaise. Arises reasonable question Q: What about the warranty periods? It turns out that if this mayonnaise is stored for at least a couple more weeks out of the promised 6 months, and even not at the right temperature, we will get a completely spoiled product. And maybe a dish, if we don’t notice in time, we won’t try mayonnaise before dressing the salad. The peroxide value was also high for the Skeet sample.
Preservatives and microbiological testing
One of the permitted components of mayonnaise are preservatives. Their task is to slow down the development of microorganisms in the product during the implementation period. Most often, manufacturers use sorbic and benzoic acids. However, in Lately taking into account the growing demand for natural products, there is a tendency to abandon the use of preservatives. The task is not easy, but still doable. For this you need quality ingredients and hygienically clean conditions production.
Among the tested samples, there were only two that could boast of a clean, preservative-free recipe: Sloboda and Skit. The remaining samples contain sorbic acid, the content of which in mayonnaise should not exceed 500 mg/kg. The highest content of this preservative, but within the normal range, was found in mayonnaise “Mr. Ricco" and "Moscow" - 500 mg / kg. The same samples contain another preservative - benzoic acid.
Of the microbiological indicators in mayonnaise, they looked for E. coli, pathogenic microorganisms (including salmonella), fungi and yeast. In all mayonnaises, the content of microorganisms did not exceed the prescribed norms.
Organoleptic evaluation
Mayonnaise is a creamy emulsion, thick, with lone air bubbles. The taste and smell of the product should be delicate, slightly spicy, sour, without traces of bitterness. The color of mayonnaise can be white or cream, uniform throughout the mass, without oil separation.
During the tasting, the experts immediately identified the “bad guys”: samples of “Mr. Ricco" and "Moskovsky". Both products were found to be inconsistent with the GOST according to which they were manufactured. "Mr. Ricco "has an atypical, dense and oily structure, which is why it is distributed over the surface with difficulty. Mayonnaise "Moskovsky", on the contrary, can boast of its wonderful texture: for example, in a salad it will evenly envelop each ingredient. However, the sample struck the probants with an unpleasant oxidized taste and smell. Apparently, insufficiently fresh and refined oil was used in the production of this sauce. However, this was most likely the case, according to the results of physicochemical studies of our samples.
Talk less, work more
Summing up, it remains to add that the real natural mayonnaise The product is currently undistributed. Mayonnaise "Sloboda" turned out to be the best in our test - with a composition as close to natural as possible, with a minimum of food additives and without preservatives, without starch and other thickeners, it showed itself as an "excellent student" from all sides.
Most additives: antioxidants and preservatives were found in the Calve sample, respectively, and the shelf life of this mayonnaise turned out to be much higher than that of other counterparts.
Our advice to consumers: carefully study the composition and expiration date of the product. The more words in the composition, and the longer term storage - the less natural mayonnaise.
"SLOBODA"
Producer: OJSC "Efko" (Russia, Belgorod region, Alekseevka)
GOST 30004.1-93
Compound: sunflower oil, water, egg yolk, powdered milk, sugar, table salt, acetic acid, mustard oil.
Net weight: 234 g.
Price: 22, 90 rubles.
Expertise results
Mass fraction of fat, %: 67.1
Mass fraction of moisture, %: 28, 2
Peroxide number, mmol of active oxygen / kg of fat isolated from the product: 3, 3 (norm - no more than 10, 0)
Emulsion stability, % of unbroken emulsion: 99.5 (norm - not less than 98%)
Benzapyrene*, mg/kg: not detected (less than 0.0005); in the Russian Federation, the indicator is not standardized
Microbiological:
Marking:
Conclusion: Marking is complete.
"CALVE"
Mayonnaise classic medium-calorie, fat content 55%
Producer: Unilever Rus LLC (Russia, Moscow, Balakirevskiy lane, 1)
GOST 30004.1-93 Ingredients: refined deodorized vegetable oil, water, egg yolk, sugar, thickener modified starch, salt, acetic acid, whey protein concentrate, acidity regulator lactic acid, flavors: natural pepper, natural mustard; preservative sorbic acid, antioxidant EDTA calcium-sodium, dye beta-carotene
Net weight: 230 g.
Price: 13, 90 rubles.
Expertise results
Appearance and consistency: emulsion product of viscous, slightly deliquescent consistency, without delamination Odor and taste: slightly acidic, moderately salty taste. The smell is characteristic of the ingredient composition of the product. Colour: light cream.
Physical and chemical indicators:
Mass fraction of fat, %: 55, 1
Mass fraction of moisture, %: 38, 4
Acidity in terms of acetic acid, %: 0.32 (norm - no more than 0.85%)
Peroxide number, mmol of active oxygen / kg of fat isolated from the product: 2, 4 (norm - no more than 10, 0)
Sorbic acid, g / kg: 0.96 (norm - no more than 1 g / kg)
Benzoic acid, mg/kg: not detected (norm - no more than 500 mg/kg)
Microbiological: BGKP (Bacteria of the Escherichia coli group (coliforms): not detected (normal - not allowed in 0.1 g of the product) Pathogenic microorganisms, including Salmonella: not detected (normal - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - no more than 500)
Molds, CFU / g: less than 1 * 10 (norm - no more than 50)
Marking: complies with the requirements of article 7 of the Federal Law No. 90-FZ, as well as clause 3 of GOST R 51074-2003 "Information for the consumer"
Conclusion: The sample fully complies with the requirements of Federal Law No. 90-FZ “Technical Regulations for Oil and Fat Products”, as well as the requirements of GOST 30004.1-93 “Mayonnaise. Are common specifications».
"SKIT"
High-calorie mayonnaise "Provencal", fat content 67%
Manufacturer: Skit Company LLC (Russia, Moscow, Caucasian b-r, d.59, p.2)
GOST 30004.1-93
Compound: sunflower oil, rapeseed oil, drinking water, egg powder, dry yolk, granulated sugar, table salt, mustard powder, whey protein concentrate, acidity regulator: acetic acid, baking soda.
Net weight: 215 g.
Price: 27, 60 rubles.
Expertise results
Organoleptic characteristics: Appearance and consistency: an emulsion product of a homogeneous creamy-smearing consistency, without delamination. Smell and taste: sour-sharp, without extraneous tones. Colour: light cream.
Physical and chemical indicators:
Mass fraction of fat, %: 67.5
Mass fraction of moisture, %: 27.5
Acidity in terms of acetic acid,%: 0.24 (norm - no more than 0.85%)
Peroxide value, mmol of active oxygen / kg of fat isolated from the product: 6, 6 (norm - no more than 10, 0)
Emulsion stability, % of unbroken emulsion: 99.3 (norm - not less than 98%)
Benzopyrene, mg/kg: not detected (in the Russian Federation, the indicator is not standardized)
Sorbic acid, mg/kg: not detected (norm - no more than 500 mg/kg)
Benzoic acid, mg/kg: not detected (norm - no more than 500 mg/kg)
Microbiological:
BGKP (Bacteria of the Escherichia coli group (coliforms): not detected (normal - not allowed in 0.1 g of the product) Pathogenic microorganisms, including Salmonella: not detected (normal - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - no more than 500)
Molds, CFU / g: less than 1 * 10 (norm - no more than 50)
Marking: complies with the requirements of article 7 of the Federal Law No. 90-FZ, as well as clause 3 of GOST R 51074-2003 "Information for the consumer"
Conclusion: The sample fully complies with the requirements of Federal Law No. 90-FZ “Technical Regulations for Oil and Fat Products”, as well as the requirements of GOST 30004.1-93 “Mayonnaise. General technical conditions".
"MR.RICCO"
mayonnaise on quail egg high-calorie, fat content 67%
Producer: OJSC "Kazan Fat Plant" (Republic of Tatarstan, Laishevsky district, Usady village)
GOST 30004.1-93
Compound: refined deodorized sunflower oil, water, granulated sugar, Stabimuls stabilizer, salt, acetic acid, quail eggs, refined olive oil, skimmed milk powder, preservatives: potassium sorbate and sodium benzoate, mustard flavor similar to natural, antioxidant Dissolvin ”, natural dye “Michrome yellow”
Net weight: 210 g.
Price: 29, 60 rubles.
Expertise results
Organoleptic indicators:
Appearance and consistency: emulsion product of jelly-smearing consistency. The consistency is heavy, excessively viscous, with insufficiently good spreading properties. Smell and taste: sour-sharp, with a taste of added flavoring ingredients.
Color: creamy yellow.
Physical and chemical indicators:
Mass fraction of fat, %: 67, 7
Mass fraction of moisture, %: 29.0
Emulsion stability, % of unbroken emulsion: 99.6 (norm - not less than 97%)
Benzopyrene, mg/kg: not detected (in the Russian Federation, the indicator is not standardized)
Benzoic acid, mg / kg: 280 (norm - no more than 500 mg / kg)
Microbiological:
BGKP (Bacteria of the Escherichia coli group (coliforms): not detected (normal - not allowed in 0.1 g of the product) Pathogenic microorganisms, including Salmonella: not detected (normal - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - no more than 500)
Molds, CFU / g: less than 1 * 10 (norm - no more than 50)
Marking: complies with the requirements of article 7 of the Federal Law No. 90-FZ, as well as clause 3 of GOST R 51074-2003 "Information for the consumer"
Conclusion: The sample does not meet the requirements of GOST 30004.1-93 “Mayonnaise. General technical conditions" according to organoleptic indicators (product consistency)
MOSCOW
Classic high-calorie mayonnaise, fat content 67%
Manufacturer: Moscow Fat Plant (Russia, Moscow)
GOST 30004.1-93; TO 9143-446-00334534-2006
Ingredients: refined deodorized sunflower oil, water, sugar, complex food supplement(dry egg yolk, modified starch, guar and xanthan gums), salt, acetic and lactic acids, preservatives: potassium sorbate, sodium benzoate, mustard flavor identical to natural, color beta-carotene
Net weight: 211 g.
Price: 26, 70 rubles.
Expertise results
Organoleptic indicators:
Appearance and consistency: an emulsion product of a homogeneous creamy-smearing delicate consistency, with sufficiently high spreading properties, without delamination. Smell and taste: there is a taste and smell of insufficiently refined oil, oxidized tones. Color: light cream
Physical and chemical indicators:
Mass fraction of fat, %: 67.3
Mass fraction of moisture, %: 27, 3
Acidity in terms of acetic acid,%: 0.4 (norm - no more than 0.85%)
Peroxide number, mmol of active oxygen / kg of fat isolated from the product: 3, 6 (norm - no more than 10, 0)
Emulsion stability, % of unbroken emulsion: 99.8 (norm - not less than 98%)
Benzopyrene, mg/kg: not detected (in the Russian Federation, the indicator is not standardized)
Sorbic acid, mg / kg: 500 (norm - no more than 500 mg / kg)
Benzoic acid, mg / kg: 250 (norm - no more than 500 mg / kg)
Microbiological:
BGKP (Bacteria of the Escherichia coli group (coliforms): not detected (normal - not allowed in 0.1 g of the product) Pathogenic microorganisms, including Salmonella: not detected (normal - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - no more than 500)
Molds, CFU / g: less than 1 * 10 (norm - no more than 50)
Marking: complies with the requirements of article 7 of the Federal Law No. 90-FZ, as well as clause 3 of GOST R 51074-2003 "Information for the consumer"
Conclusion: The sample does not meet the requirements of GOST 30004.1-93 “Mayonnaise. General technical conditions” according to organoleptic indicators (taste and smell). Article added
17.02.2011 05:40
Hello dear readers! Left behind the New Year holidays with a lot of salads and other snacks that could not do without mayonnaise. Life goes on and we will use many, many times in our culinary dishes this amazing sauce is mayonnaise.
But sometimes it happens that we make a salad, but there is nothing to season it with: there was no mayonnaise at home and we have no time to cook it ourselves or just laziness and then we go to the nearest store to buy it. But how to choose the right mayonnaise so that there is no harm to our health?
Mayonnaise is a rather tasty and nutritious sauce that is used in the preparation of many dishes. There are also special lovers of mayonnaise who simply spread it on bread and add it to almost all dishes to improve its taste. I already wrote about mayonnaise in the article "" and today we will continue this topic.
Mayonnaise is considered high-calorie product, but this is not its main disadvantage. Unscrupulous mayonnaise producers 
various preservatives, flavors, stabilizers are added to it, which improves not only appearance product, but also increases its shelf life. I wrote about this in an article. And such mayonnaise can hardly be attributed to useful products, which cannot be said about home-made mayonnaise.
So what should be included in the "correct" and healthy mayonnaise? Vegetable oil: sunflower, olive.
- Eggs, but egg yolks are better.
- Mustard
- Salt and sugar.
- Vinegar or lemon juice.
- Other flavorings are possible (to taste)
What should not be in mayonnaise:
- Corn oil and especially trans-vegetable fats, which have nothing to do with natural oils.
- Emulsifiers give uniformity to mayonnaise, often genetically modified soybeans are used in this capacity.
- Preservatives help prolong the shelf life of the product.
- Monosodium glutamate is a flavor enhancer that promotes addiction to the product.
- In the present and quality mayonnaise there should be no starch, which is used for thickening.
Mayonnaise sauce - how to choose
To choose a good healthy mayonnaise When you go to the store, read the label carefully. First of all, what should you pay attention to?
calories
If you want to buy natural mayonnaise without a large number supplements, choose high-calorie. Calorie content depends on fat content. If mayonnaise is high-calorie, its fat content is more than 55%, in medium-calorie mayonnaise, the mass fraction of fat is 40-55%, in low-calorie - 30-40%.
And if you are even worried about your figure, then you should not buy low-calorie mayonnaise. Why? Because in low calorie mayonnaise part of the fat is replaced by water, and to bring the appearance closer to the natural consistency, stabilizers and thickeners are added. It turns out that on the one hand you save (such mayonnaise is cheaper), but at the same time you are harming your health. This category also includes lean mayonnaise.
The right oil
For good mayonnaise olive oil is always added. But often, in order to save money, sunflower oil is added along with olive oil. According to GOST, all ingredients are always recorded in descending order of the amount of the product. And if olive oil comes after sunflower oil, then there is very little of it in mayonnaise. Even if the mayonnaise is made only from the highest quality sunflower oil, this will not affect the quality of the product.
But if oil is not indicated at all in the composition of the product, then it is worth considering that the composition contains inexpensive soy, cottonseed, peanut or rapeseed oil. And if the word “hydrogenated” is also in front of the name of the oil, then this means that trans fats are present in mayonnaise - modified fat products. In fact, these are ordinary oils, but to which a hydrogen molecule has been added and such fats help to lengthen the life of mayonnaise.
or egg powder
When preparing mayonnaise at home, always add fresh eggs or yolks. But again, manufacturers, in order to save money, are not very eager to add natural eggs, more often use egg powder. Why? Because eggs are a perishable product, besides, salmonella, the causative agent of acute intestinal infection or food poisoning, can be added to mayonnaise with eggs.
On the other hand, egg powder there are benefits. It forms more thick consistency, because of which it is necessary to add less thickeners, emulsifiers and stabilizers to the product.
Mustard
Make sure that the mustard included in the composition is natural. Some manufacturers may replace the mustard with synthetic flavors.
How to check the quality of mayonnaise
It is best to buy mayonnaise in glass container. So you can immediately see the quality of the product. Plastic packaging not always useful, they can release harmful substances.
High-quality mayonnaise should be homogeneous, creamy and thick, single air bubbles are allowed. Spices or flavoring additives are allowed. Color the right sauce should be white to creamy yellow.
Try testing your mayonnaise. Squeeze a walnut-sized drop of mayonnaise onto a plate and wait 5 minutes. If during this time a drop of mayonnaise has spread, then there is a lot of water in the mayonnaise. If it remains thick, then there is probably a lot of starch. And the presence of starch can be determined by dropping a drop of iodine on it: if the mayonnaise turns blue, then it contains starch.
The presence of lumps or stratification of the sauce indicates a violation of the mayonnaise preparation technology, or the expired period of its implementation. Usually, the shelf life of mayonnaise in a closed package should not exceed 2-3 months, which should be written on the package. Stratification of the mass indicates a violation of storage conditions or cooking technology.
If you doubt the quality of mayonnaise, you can always replace it. Salads can be dressed with sour cream, butter, lemon juice or mustard. Better yet, make your own mayonnaise. classic recipe like in this video.
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With wishes of good health Taisiya Filippova
Two things surprise us the most. First, how did it happen that mayonnaise became the main element holiday table in Russia? And secondly, how did it happen that the Uralweb natural scientists have not yet reached it. If the first question is purely philosophical, then we decided to deal with the second immediately. So let's check the mayonnaise.
Moreover, we did not rely on our own extensive knowledge in the process of making mayonnaise, but went straight to the Yekaterinburg Fat Plant (EZhK), where this mayonnaise is boiled (it is boiled) in industrial scale and quite successfully. Actually, in the Sverdlovsk region, the Ural mayonnaise is the undisputed leader.
The visit to the EZhK began with an informative conversation with the chief technologist, which significantly deepened our knowledge of mayonnaise production.
First, mayonnaise, as we have said, is boiled. In fact, it is difficult to call this process cooking - the ingredients are mixed for about 30 minutes at a temperature of 60 ° C. Although we always thought it was cold sauce, which is made from cold products - egg yolks and vegetable oil. However industrial production makes adjustments.
Secondly, the fat content of classic mayonnaise is 67%, but all manufacturers have long moved away from this figure. Now you can even find 25% fat mayonnaise. How do you get the right consistency? First of all, by adding starch. Not very useful, but mayonnaise to healthy eating never had a relationship.
Thirdly, classic mayonnaise has a clean White color, almost like sour cream, but in practice it has a yellowish tint. This is achieved with natural dye- beta-carotene.
Fourth, one of the ingredients of mayonnaise is mustard. It is added in order to bind moisture, as well as to give the sauce a sharp aftertaste. In fact, practically the only manufacturer that adds mustard powder to mayonnaise is our EZhK, which is why its taste is so recognizable. In their mayonnaise, you can see small black blotches - this is mustard. The rest, if they add it, then in the form of flavors "identical to natural".
Fifthly, the main component of mayonnaise is vegetable oil. As a rule, sunflower is used. Some manufacturers may use other types of oil, up to palm oil. It is better not to buy such mayonnaise.
There are a lot of other cognitive moments, but we will talk about them below. However, the main point is this - today's mayonnaise is very different from the one that was produced back in the Soviet Union, and practically does not look like classic sauce Provence.
So, for verification, we bought six different brands of classic mayonnaise: Calve, EZhK, My family, Maheev, Mechta Mistress and Sloboda.
Calvet
The first participant of our test. Price - 45.30 rubles. This is the most expensive participant in the audit. Manufacturer: OOO Unilever Rus, Moscow. Shelf life - up to 7 months. The hint of preservatives is quite understandable.
Actually, the first thing that surprised us was its fat content, only 40%. As we have already said, this is a sign high content starch and water - otherwise the correct consistency simply cannot be achieved. And indeed, water was in the first place in the list of ingredients, that is, it is there most of all.
But the ingredients also included natural egg yolk. True, pepper and mustard were present only in the form of flavors.
The mayonnaise appeared to have a pleasant color and smooth texture, and was also quite viscous. The aroma is harmonious and slightly sour. However, his taste turned out to be very insipid and inexpressive, starch was felt very clearly. As a result, not everyone liked the mayonnaise - the score was only 3.5 points, and this at such a price. In general, we are disappointed.
Mayonnaise "Provensal EZhK"
The next participant, the cost is 21.80 rubles. Actually, this is the main "culprit" of the fact that Yekaterinburg is the world leader in terms of the volume of mayonnaise produced per capita. Shelf life from 2 to 10°C - up to 6 months.
The mass fraction of fat in Yekaterinburg mayonnaise is 67%. That is why there is more sunflower oil here than water and all other components. Natural egg yolks are not used here - powder is used. Moreover, as we have already said, as additional component mustard powder is used here to bind moisture.
The consistency of mayonnaise turned out to be very thick, while the smell was quite intense and sour, and a pronounced bitterness was felt in the taste. To some, it may even seem sharp. But most natural scientists liked this product - 3.8 points.
"My family"
The next participant in our mayonnaise feast is classic Mayonnaise "My Family". Manufacturer: OOO "Petroprodukt-Otradnoe", Leningrad region. Cost - 35.10 rubles. Frankly speaking, not the cheapest product.
The manufacturer, apparently, rests on the dietary nature of his product - the mass fraction of fat is only 28%, that is, not much fatter than sour cream. As a result, in the list of ingredients in the first place we see water, and immediately after vegetable oil (by the way, it is not indicated which one) - long list from thickeners and preservatives.
In the refrigerator, such mayonnaise can live for a "standard" 6 months. By the way, "Soviet" could be stored for a maximum of a month. Those were the standards.
The consistency of mayonnaise turned out to be moderately thick, while there is practically no pronounced smell, only a little mustard is “caught”, which is present here in the form of flavoring. By the way, mustard is also present in the taste, but mayonnaise suffers from typical problem of all "low-calorie" counterparts - a very bland taste, which can not be pulled out with any flavors. 3.7 points - such a low-calorie result.
Mayonnaise Provencal Maheev
Fourth member. Manufacturer: CJSC "Essen Production AG", Tatarstan, Elabuga. Price - 23.30 rubles.
We found the fat content of this mayonnaise with difficulty - it is written in nanoletters on the back of the pack. Mass fraction of fat - 55.5%. But the list of ingredients here turned out to be the shortest compared to all the other participants. So short that we will even quote it: refined sunflower oil, water, starch, egg yolk, salt, acetic acid, preservative potassium sorbate, natural mustard flavor, beta-carotene dye, black pepper extract, sweetener "Saccharin". Shelf life at a temperature of 0 +10 - 180 days.
some pronounced odor Maheev does not, and the consistency is quite thick and uniform, without lumps. Vinegar is clearly felt in the taste, and there is also a slight bitterness. Evaluated by all - 3.72 points.
Mayonnaise classic "Housewife's Dream"
produced by the same company as "My family" - LLC "Petroprodukt-Otradnoe", Leningrad region. The cost is 41.30 rubles, which makes it one of the most expensive participants in the test.
On the outside, the hostess' dreams turned out to be ... how to say, thin. The consistency of mayonnaise was fluid, and it just spread on the plate, while the rest of the participants held their shape tightly. But it also turned out to taste very sour - the manufacturer obviously overdid it with vinegar. At the same time, a rather unpleasant "enveloping" sensation remained in the mouth. Actually, we don’t even know what hostess will dream about it. Only 2.9 points.
Mayonnaise Provencal "Sloboda"
Our last participant is the Manufacturer: OJSC "EFKO", Sverdlovsk region, Sysert district. The cost is 19.10 rubles.
The mass fraction of fat is 67%, which, according to some sources, is considered the canonical "Provencal" MJ. The composition is extremely brief: sunflower oil, water, egg yolk, milk powder, sugar, table salt, vinegar, mustard oil. No starch is indicated here, which is slightly alarming. However, the shelf life is 6 months at temperatures from 0 to +10°C.
The color of mayonnaise is more white than yellow, besides, we did not find beta-carotene in the composition. The consistency is thick, and the smell is quite strongly felt vinegar. The taste, however, is quite balanced and pleasant. Actually, given the low price, Sloboda is clearly among the leaders - 4.1 points. Although, it turns out that this is the leader.
So, our results.
2. Maybe we don’t understand something, but the cheapest mayonnaises turned out to be the most delicious. All expensive brands - in flight.
|
Cost per |
Rating/place | ||
| 1. | Classic mayonnaise "Calve" (Calve) | RUB 12.08 | 3,5 |
| 2. | Mayonnaise "Provensal EZhK" | RUB 9.82 | 3.8/ 2nd place |
| 3. | Mayonnaise classic "My family" | RUB 9.75 | 3,7 |
| 4. | Mayonnaise Provencal "Maheev" | RUB 11.10 | 3.72/ 3rd place |
| 5. | Mayonnaise classic "Housewife's Dream" | RUB 11.47 |
2,9 |
| 5. | Mayonnaise Provencal "Sloboda" | RUB 8.16 |
4.1/ 1st place |
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