The most expensive mayonnaise. How to choose the best mayonnaise? What should be the composition of the best mayonnaise

Which New Year's table without Olivier and herring under a fur coat? And for the preparation of these dishes, you will definitely need mayonnaise. On the site www.aif.ru, our readers voted for the most delicious and natural sauce, which will emphasize the taste of dishes familiar from childhood.

Taste and composition

“What is the most important thing for you in mayonnaise?” we asked. Most readers agreed that the most important thing is taste (in the first place for 40% of respondents) and good composition(important for 41% of respondents). As a rule, these two concepts are closely related: if the composition of the product is simple and natural, without "synthetics" and "chemistry", then the taste of the sauce is balanced and rich. The presence of flavors, dyes, stabilizers and thickeners in the composition may indicate that the manufacturer did not take the highest quality vegetable oil or modified the classical production technology.

The survey showed that the cost of choosing your favorite sauce fades into the background. Only every tenth responded that the priority when buying is the ratio of price and quality. Respondents also pay little attention to the calorie content of the product - only 7% named “lightness” as an important criterion.

It turned out to be interesting that, having made the choice of a brand of mayonnaise, people rarely change their habits. the day before New Year's feasts readers confidently say that they will not give up their favorite sauce in favor of more affordable offers. 85% of respondents are going to buy the same mayonnaise as always.

Who has won? Name, trademark Opinion of website visitors Provencal with Lemon Juice, Maheev 28% Provencal, Sloboda 27% Provencal, Ryaba 14% Provencal, Calve 10% Classic, Moscow Provencal 10% "Provencal", "Mr. Ricco 4% Provensal, Heinz 3% Provensal, Skit 3% Provensal, Vkusnoteka 1%

We also asked readers to name their favorite type of mayonnaise. The traditional Provencal took the first place. It is he who, according to almost half of the respondents, has a balanced taste and is perfect for festive table. The classic recipe for this sauce has been known since Soviet times: vegetable oil, egg yolk, mustard, salt, sugar and lemon juice.

One of the main competitors of the classic "Provencal" is olive mayonnaise, in which the manufacturer added olive oil in addition to sunflower oil. But light, low-calorie mayonnaise sauces and mayonnaises on quail eggs are significantly inferior in popularity.

The most interesting was the last, fourth question. We asked readers to answer which mayonnaise they consider the best. The top three were Maheev, Ryaba and Sloboda. The first place, according to the readers of the site, deserves "Maheev", made according to the classic technology of "Provencal" with the addition of lemon juice.

In total, 950 people took part in the survey on the site - you can trust such a number of experienced mayonnaise lovers.

Today I want to talk about a popular product, without which no holiday can do. Of course it's mayonnaise.

Trying to choose the best mayonnaise, of course, is possible, but it should be noted that after all, the most healthy sauce made at home. Do not be lazy, try to cook mayonnaise yourself and your guests will be satisfied.

But, if you still decide to buy mayonnaise, then in the store you will come across different types of sauces, different terms storage, different composition. Let's try to figure out how to choose the best mayonnaise so as not to harm our health?

What is in the best mayonnaise?

• Compound;
• Shelf life;
• calories.

On the label, you usually see the following composition:

• Vegetable oil;
• eggs or maybe egg powder;
• Powdered milk;
• Salt;
• Sugar;
• Cream;
• Mustard;
• Water;
• Vinegar;
• Citric acid;
• Flour;
• Starch;
• Soy protein.

Also, other ingredients that manufacturers forget to tell us about are not excluded.

According to the European classification, true mayonnaise must have a fat content of at least 80%.

In our stores you can find different types mayonnaise:

• Low-calorie - fat content 30-40%;
• Medium calorie-fat content 40-55%;
• High-calorie - fat content more than 55%.

If you want to buy mayonnaise without huge amount supplements, choose high-calorie, even those who are losing weight should not choose low calorie mayonnaise.

Why? In light mayonnaise, vegetable oil is replaced with water, and a lot of thickeners, additives, stabilizers are added to make the mass look like mayonnaise.

Maybe you save on calories, but clog your body with unnecessary chemicals. The choice, of course, is yours.

What should be the composition of the best mayonnaise?

The best mayonnaise should be made using olive oil premium. It is expensive, so manufacturers always save money and mix olive oil with vegetable oil.

If you read the composition, according to GOST, all components are written in descending order of mass fraction.

If olive oil follows sunflower oil, then it is not enough in its composition. But if there is no olive or sunflower oil on the package, then you should be wary. This means that the manufacturer saved a lot and used cheap soybean, rapeseed, cottonseed or peanut oil.

If you read hydrogenated before the name of these oils, then the mayonnaise contains modified trans fats. The shelf life, of course, increases, but the benefit from this does not increase.

It will be great if the mayonnaise contains egg yolks, and egg powder, or even worse, chemical substitutes. Manufacturers rarely add eggs to mayonnaise, as they quickly deteriorate and care must be taken that eggs do not contain harmful microorganisms, such as salmonella.

Egg powder has its advantages, it forms a strong emulsion and you don’t have to add a lot of thickeners, stabilizers, emulsifiers.

Read the composition carefully, spices and seasonings should be natural, and not flavorings. Manufacturers even save on spices, replacing already cheap mustard with synthetic flavors.

How to choose the best mayonnaise?

How to choose the best mayonnaise?

1. Mayonnaise should be creamy, thick, homogeneous.
2. Spice particles may be visible.
3. You can check the mayonnaise - squeeze a little on a plate and leave for five minutes. Quality mayonnaise retains its original appearance, does not spread.
4. If the mayonnaise is too thick, then there is a lot of starch in it, if it is liquid, then there is a lot of water.
5. Whether there is a lot of starch in mayonnaise, you can check for yourself by dropping a drop of iodine into it, if it turns blue, then there is starch.
6. If you notice lumps in mayonnaise, then the production process is broken or the product has deteriorated.
7. The color of the mayonnaise should be white to creamy yellow.
8. The shelf life of mayonnaise should not exceed 2-3 months.
9. You can also check the presence of water by pouring mayonnaise on hot pan if water is added the mayonnaise will foam.

I think homemade mayonnaise is the best. After all, it is very quick and easy to cook, and it will taste no worse than store-bought. In addition, you will know that mayonnaise is natural, without chemical additives.

I want to offer a recipe for mayonnaise without eggs.

Mayonnaise base:

• 200 ml - vegetable oil without smell;
• 100ml-milk.

When preparing mayonnaise, the base should be two parts butter, one part milk.

Butter and milk should be cold, so put them in the fridge for 20 minutes. Then pour into a blender, add half a teaspoon of salt, a spoonful of sugar, a little black pepper, a spoonful of mustard, lemon juice, a clove of garlic. Whisk. The sauce is liquid, put in the refrigerator and whisk again. Get enough thick mayonnaise. Add spices, salt, sugar to taste.

Conclusion: now you know how to choose the best mayonnaise and your salads for the holidays will be the most delicious.

Only now there is usually no time to understand the variety of proposals. It would just be in time for the arrival of guests! But certainly, not a single feast in one form or another can do without mayonnaise. It is not for nothing that this product has long been lovingly called the “queen of the table”!

the day before international day mayonnaise "Komsomolskaya Pravda" decided to find out: what is the best mayonnaise? To do this, in the capital's Hippo hypermarket, which recently opened on Goretsky Street, 2, the press center of Komsomolskaya Pravda organized a closed tasting for buyers: none of those who tried it knew which mayonnaise from which Belarusian manufacturer they were tasting.

Let's say right away: all the mayonnaises that are located on our table are very worthy! Many years of practice and developments of professional manufacturers will not allow doubting this. But after all, all people are different: some want the mayonnaise to be sweet, the other - so that with bitterness, the third - so that, like in childhood, from a glass jar! And how do you please everyone?

But we must pay tribute to the Belarusian manufacturers, who did their best and developed dozens of types of an important product.

To make it easier for tasters to understand, we placed plates with mayonnaise and pieces of white bread with toothpicks. Prick bread and dip in mayonnaise! And in order to be honest, the plates with mayonnaise were not signed and the names of the brands were not disclosed. We offered customers to try mayonnaise from four Belarusian manufacturers in three categories: high-, medium- and low-calorie. How excited the visitors of the new spacious hypermarket were near our impromptu counter!

It turned out that all categories of citizens love mayonnaise: both young and old, and even children were drawn to the queen of the table!

I am very good at products, let's immediately determine where the best mayonnaise is! - a middle-aged man busily approached the table, chopped bread on a skewer and dipped it into a plate with medium-calorie mayonnaise. Then to the next one, then another and another.

You know, you wanted to fool me, because all the producers did their best, it's not easy to determine the best one ... - the taster was confused. - But I liked #3 better. Under the kebab with onions and seasonings, it will be oh how delicious!

And I will give the other three fours - also very worthy! No. 1 and No. 4 are useful for salads, and No. 2 is perfect better fit to baked sandwiches. You know, I really like to spread bread with mayonnaise with cheese and garlic and greens and - in the oven!

And we really liked the third high-calorie number - how it looks like mayonnaise from childhood, in jars! Thanks for the good memories! thanked the couple.

For me, the most delicious high-calorie No. 4 - the elderly hostess nodded.

The cute brunette ranked #2 in the low-calorie mayonnaise line.

It is moderately sweet, for light salads and sandwiches. For guests, I will choose only this one!

But the opinions of the elderly couple were divided: the husband liked it with bitterness, and the wife liked it with a delicate creamy taste.

This mayonnaise is more versatile and goes with everything. True, he seemed salty to her husband ...

There really are no comrades for the taste and color. You can't please everyone! At some point, a real queue formed near our table with mayonnaise. Even 10-year-old Alina made her way, who put two low-calorie numbers in first place: 1st and 2nd.

The real excitement around our mayonnaise table confirmed the well-known truth: without mayonnaise, what’s under New Year that not a single self-respecting hostess will manage in the summer during the dacha-barbecue season!

WHO WHERE?

WHO HAS WON?

There were no indifferent people near our table: the tasters admitted that each mayonnaise is good in its own way and the difference between them is almost imperceptible and very conditional. So the awards went to each manufacturer: "Golden Drop" - the first places in the line of medium and high-calorie mayonnaises, in the niche of low-calorie preferences were on the side of the mayonnaise "Moya home kitchen". An honorable second place was taken by medium-calorie mayonnaise "Lanna" and high- and low-calorie mayonnaise "ABC", which also took second place. At the same time, the tasters asked to be sure to indicate that any of the presented mayonnaises would take its rightful place on their festive table!

"Lanna"

"My home cooking"

"Golden Drop"

Combine»

OJSC "Minsk Margarine Plant"

ALC Firm ABC

"Lanna" - classical technologies V best traditions Soviet times; - produced by own recipe, using the best raw materials - our own production laboratory controls the quality of products.

"Provencal 37"- verified recipe; - based on selected high-quality raw materials; - despite the reduction in fat, retained the fullness of the taste of the classic Provence

"Golden Drop"- made from natural products; - gentle balanced taste, perfectly complementing your favorite dishes; - only fresh vegetable oil is used, stored no more than 24 hours.

"European"- refined delicate taste for the most demanding housewives; - low calorie content allows you to achieve the absence of egg products.

Versatile, suitable as a dressing layered salads, for marinating and baking meat, poultry, making sandwiches.

Ideal for salad dressings and low calorie meals. At the same time, he retained the entire palette taste sensations classic mayonnaise.

Balanced taste and delicate texture; great for vegetables and meat salads, sandwiches, baking meat, fish and poultry, baking shortbread cookies.

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. For this, five samples were purchased from the trading network. popular brands mayonnaise and sent for research to the testing center.

What are mayonnaises made from?

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. The high content of vegetable oil in the company of egg whites defines nutritional value mayonnaise. Thanks to oils, mayonnaise is a product that is easily absorbed by the body.

The second obligatory component of mayonnaise are egg products- 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. Most high 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 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: an emulsion product of a viscous, slightly spreading consistency, without delamination. Odor and taste: the taste is slightly acidic, moderately salty. 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

Today, May 28, we celebrate the birthday of mayonnaise - one of the most popular sauces in our country.

On this day in 1756, mayonnaise was first mixed in the French city of Mahon. And it was like this ... During the Seven Years' War (1756-1763), when the British occupied French lands, a food problem arose in the troops of the Duke of Richelieu. Of all the products left only vegetable oil, eggs and lemons. The chef decided to mix these ingredients, resulting in an extremely delicious sauce, which was called "mayonnaise", that is, "Maonic", since the French spelling of the name of the city of Mahon, where it all happened, is "Mahon".

On the birthday of the popular sauce, we invite you to get acquainted with the facts and myths about it.

(Total 11 photos)

1. Adherents healthy lifestyle lives bypass it, and lovers of hearty food add it to almost any dish. mayonnaise is cold high-calorie sauce, for the preparation of which vegetable oil, egg yolks, vinegar (lemon juice), sugar, salt, mustard and seasonings are used.

2. It is widely believed that mayonnaise is harmful to the body. This is not true! For 60% it consists of vegetable oil. To improve digestion, you need to use a tablespoon of oil per day. Can you drink this spoon? And mayonnaise will provide you with the necessary dose of oil.

3. The more yolks homemade mayonnaise contains, the tastier it is. However, the shelf life of such a sauce is significantly reduced, and it also loses its taste qualities faster.

4. Mayonnaise is very positive action: It promotes the absorption of food, which is extremely important for performance and well-being. However, this only applies homemade mayonnaise. store sauces they can still be harmful, since flavors, thickeners, stabilizers, synthetic preservatives and flavor enhancers are used in the process of their preparation. So it's better to cook homemade sauce in your kitchen.

5. Today white sauce distributed and loved all over the world. For example, in Belgium it is added to almost every dish, from vegetable salads to meat delicacies. In Australia, it is customary to serve a salad of apples, sweet peppers and celery root, which is necessarily flavored with mayonnaise. Italians love chopped tomatoes mixed with mayonnaise. They also cook meat with him, vegetable salads and spaghetti. The French season snails with cold sauce - this dish is considered a special delicacy. And the Dutch, in turn, dip French fries only in mayonnaise.

6. original mayonnaise prepared according to classic recipe, contains only yolks and vegetable oil. That's why real mayonnaise not suitable for baking products, as when heated, it will break down into its components.

7. Many buyers, when choosing mayonnaise, first of all pay attention to the presence in the composition of the powder egg yolk. This ingredient can affect health because it contains quite a lot of cholesterol. However, there are now many types of mayonnaise in which egg yolk powder is either completely absent or replaced by a safe alternative.

8. Industrially prepared mayonnaise is often very different from homemade mayonnaise in composition and taste. Here the main goals are to reduce the cost, increase profitability and shelf life. Therefore, the cheapest ingredients are often used, preservatives are added, and various marketing tricks are used, such as the addition of olive oil, without mentioning its quantity and quality.

9. Love story Soviet people mayonnaise goes back to the 30s, when Comrade Mikoyan traveled to the States to exchange experience and, together with canned peas brought lines from there for industrial production factory mayonnaise - an extremely cheap and high-calorie product.

10. Mayonnaise is just one of many sauces in the world, invented to dress some salads and accompany cold dishes. But its modern distribution and availability, multiplied by a not always high level culinary knowledge, led to the fact that mayonnaise (mayannaise, mayanesic, mazik, mayo, etc.) has become a kind of meme on the Internet and a symbol of careless home cooking, when the combination of products, their quality, freshness and cooking technology is not important: any shortcomings are filled with mayonnaise and posted online to share experiences.

11. Along with the habit of pouring mayonnaise (or whatever is called, according to the inscription on the package) everything in a row, there is another extreme - the rejection of mayonnaise in general in any form. Such people experience rejection at the mere mention of the sauce. This, of course, is an inflection, because there are dishes where mayonnaise is quite appropriate.

12. In addition to ingestion, mayonnaise can be used externally ... Mayonnaise has a surprisingly good combination of substances for influencing the skin: fats soften the skin, salt solution promotes its hydration, egg yolk lecithin is an excellent activator and “rejuvenator”, vinegar slightly loosens the skin and promotes penetration the drug in it, tells the skin an acidic reaction, which disinfects it; a small amount of mustard contained in mayonnaise causes an increased rush of blood to the skin and a local acceleration of metabolism.

We wish everyone a happy birthday to mayonnaise and invite you to listen to a cheerful song in honor of him!