The most expensive mayonnaise. What should be the composition of the best mayonnaise? "My home kitchen"

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 a huge amount of additives, choose high-calorie, even those who are losing weight should not choose low-calorie mayonnaise.

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

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?

Mayonnaise should be creamy, thick, homogeneous.
Spice particles may be visible.
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.
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.
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.
If you notice lumps in mayonnaise, then the production process is broken or the product has deteriorated.
The color of the mayonnaise should be white to creamy yellow.
The shelf life of mayonnaise should not exceed 2-3 months.
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.

Hello dear readers! left behind new year holidays with many 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 the appearance of the 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.
Real and high-quality mayonnaise should not contain starch, which is used to thicken.

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 lot of additives, 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 stabilizers and thickeners are added to bring the appearance closer to the natural consistency. 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, it is added sunflower oil 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 mayonnaise is made only from sunflower oil highest quality 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, 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 has advantages. 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 drop of mayonnaise the size of Walnut 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 seasoned with sour cream, butter, lemon juice or mustard. Better yet, make your own mayonnaise. classic recipe like in this video.

Dear my readers! If this article was useful to you, then share it with your friends by clicking on the social buttons. networks. It is also important for me to know your opinion about what you read, write about it in the comments. I will be very grateful to you. And subscribe to blog updates!

With wishes of good health Taisiya Filippova

Mayonnaise is one of the best inventions of world cuisine. At the end of the 18th century, he took pride of place on the tables of the European nobility. Richelieu himself was crazy about this sauce.

Mayonnaise belongs to the category of noble sauces, i.e. cooked without flour. Compound traditional mayonnaise quite simple: olive oil, egg yolks, lemon juice, sugar, salt. It's all about the technology of its manufacture.

We all know from childhood what mayonnaise is, but real mayonnaise few of us have tried it. After all, in our hurried age, it never occurs to anyone to make the sauce yourself, although it is not difficult to prepare at all. It is easier for us to buy mayonnaise in the store. Of course, and the composition, and taste, and appearance purchased mayonnaise far from the original, but that doesn't bother us.

We will not talk about the dangers and benefits of purchased mayonnaise now. This is the subject of another, separate big conversation. Today we will talk about how to choose the right mayonnaise in the store so as not to harm your health, what are the requirements for the quality of mayonnaise:

2. On the package, in addition to GOST, the manufacturer, date of manufacture and expiration date of the product must be indicated. It is best to buy mayonnaise in a glass container. This will allow you to evaluate its quality in appearance even in the store before buying.

3. Be sure to read the composition on the package. Classic mayonnaise must be made from sunflower or olive oil egg yolks lemon juice (or vinegar) salt and sugar. Mayonnaise Provencal also contains mustard. Nothing else should be included. It is bad when egg powder is used instead of egg yolks. Even worse, if the mayonnaise contains, in addition to (or instead of) sunflower or olive oil, other, cheap oils, such as palm, rapeseed, etc. They are sometimes indicated on the packaging as “high-quality vegetable fat". This is nothing but modified vegetable oils - trans fats. They are not excreted from the body and settle in our vessels, causing atherosclerosis and other unpleasant diseases. Also, the composition should not contain food additives (these notorious E). And of course, we are looking for the “non-GMO” sign on the packaging.

4. Olive oil, as well as quail eggs in mayonnaise - in most cases, just a marketing ploy. Olive oil in “olive mayonnaise”, as a rule, no more than 5-10%, and quail eggs are contained in mayonnaise in best case in the form of a small amount of egg powder. So is it worth paying extra for it? After all, such mayonnaises are more expensive.

5. Mayonnaise can't be easy! Or maybe it's not mayonnaise. Mayonnaise is conceived as a fatty sauce, the main component of which is oil. If the package says “light mayonnaise”, then this means that water has been added instead of oil, and to bind all the mayonnaise components together, great amount thickeners, stabilizers and emulsifiers, which does not add any usefulness to the product at all.

6. Pay attention to the shelf life of mayonnaise indicated on the package. High-quality mayonnaise cannot be stored for more than 3 months. If the shelf life is higher, then there are too many preservatives in the mayonnaise. We also look at whether the storage conditions for mayonnaise in the store correspond to those indicated on the package. Otherwise, due to improper storage, it may deteriorate even in the store.

At home, you can also check the quality of the purchased mayonnaise.

Quality mayonnaise should be uniform consistency Virtually no air bubbles, no lumps. The presence of lumps indicates a violation of the cooking technology. And if the mayonnaise exfoliates, then it is spoiled.

Mayonnaise color should be white or creamy. More bright color indicates the presence of dyes.

A good mayonnaise should be of medium thickness. Very thick mayonnaise contains a large number of starch or milk powder, and liquid - a lot of water. You can check the presence of starch in mayonnaise by dropping iodine on it. If there is starch, then the mayonnaise will turn blue.

And another easy way to check mayonnaise for quality. Spread a piece of bread with mayonnaise and turn over. The right mayonnaise will not slip off the bread, and the wrong one will flop down. So be careful!

You can find high-quality mayonnaise in the store. But it's still better and healthier to cook it yourself. Moreover, it is not difficult at all.

Mayonnaise is an amazing sauce. Having it on hand, you can not be afraid of guests who suddenly appear, something, and mayonnaise will turn appetizers or simple salads into a truly festive meal. Why is there food, today they even make mayonnaise medical masks for hair. All in all, indispensable product. Especially if you come across a high-quality and natural copy.

QUALITY.RU magazine has already popular brands mayonnaise, and then out of five, only two samples were without preservatives. Now we have decided to check ten samples and sent them for examination to the Sergiev Posad branch of the Federal Budgetary Institution "CSM of the Moscow Region".

When I was Soviet Union the production of mayonnaise was approached very seriously, there was even a special industry production standard (OST), which not only gave a clear classification of mayonnaise and listed the range of items, but also gave recipes. Adopted in 1992, GOST divided mayonnaise into high-calorie (more than 55% fat), medium-calorie (40-55%) and low-calorie (below 40%). Only there were no recipes in the document. Perhaps this untied the hands of mayonnaise craftsmen, who began to give out sauces according to their proprietary recipes. Then all sorts of “lean” versions appeared, “with lemon”, “without animal fats”, etc.

But what are they made from? proper mayonnaise? First and main ingredient- vegetable oil, no matter what it will be: sunflower, corn, olive, rapeseed ... here, as they say, the taste and color. Important condition- any oil for mayonnaise must be refined and deodorized.

In order for the mayonnaise to eventually turn into a thick, homogeneous, creamy emulsion, emulsifiers are added to the composition. Ideally, the manufacturer uses the lecithin contained in the egg yolk. But it is also allowed to use dry milk derivatives, such as whey or soy lecithin. The emulsifier can also be mustard powder, which additionally gives the mayonnaise a unique piquancy.

So that mayonnaise does not delaminate during transportation or temperature changes (this is especially true for medium-calorie and low-calorie mayonnaise), stabilizers and thickeners are added to it. Well, if these are products plant origin- guar and xanthan gums, resins carob, starches. Fatty mayonnaises do not need these additives.

Acid is used as a preservative in mayonnaise. Most manufacturers use regular vinegar, citric acid or lemon juice. Until recently, their content was regulated by GOST, but now everything is left to the discretion of the manufacturers. Therefore, some mayonnaises are famous for being more sour and vinegary in flavor than others, which have a more neutral taste.

Worse, if benzoic or sorbic acid was used in the composition - these are already preservatives in pure form and their content is normalized depending on the fat content of the sauce: the lower it is, the more preserving substances can be.

But back to our probants. The results of the examination confirmed their safety in terms of microbiological indicators and the content of preservatives. With freshness, which can be judged by the peroxide number, everything turned out to be in order too. The emulsion stability indicator did not cause any complaints from experts either, for all mayonnaises it turned out to be almost perfect - 99-100%. Corresponds to the declared and the mass fraction of fat samples.

After analyzing the labeling of mayonnaises, the experts came to the conclusion that samples from "Sloboda" And "Ryaby". By the way, in last time mayonnaise "Sloboda" also turned out to be the best according to the results of the examination.

And here is another excellent student of the last study - mayonnaise "SKIT", which then pleased with a clean, preservative-free recipe, this time unpleasantly surprised. In a fresh sample of "SKITA", the proper consistency and stability of the emulsion was provided by modified starch, whey protein concentrate, guar and xanthan gum.

However, mayonnaises of other brands also contained preservatives, stabilizers, and flavors. IN "Classic" by Calve the composition does not indicate what kind of oil the mayonnaise was made from, although the manufacturer is obliged to do so.

But especially surprised the experts overseas guest - "Golden Mayonnaise" stamps "Ottogi". The label of mayonnaise from South Korea indicates the antioxidant E1102 - glucose oxidase. Not only that, in our country, this additive was excluded from the list of food additives allowed for production. food products, it has never been used in Russia for the production of mayonnaise.

By the way

On July 1, 2012, a new GOST (in accordance with the requirements of Federal Law No. 90-FZ "Technical Regulations for Oil and Fat Products") comes into force, which will separate real mayonnaises from mayonnaise sauces. According to the new document, mayonnaise may contain milk products, food additives and other ingredients at the discretion of the manufacturer, but at the same time, unlike mayonnaise sauce, it must contain yolks or whole eggs.

The fat content of real mayonnaise cannot be lower than 50%, and mayonnaise sauces it is enough to gain 35% fat to be called such.

All other low-fat sauces will have to be renamed under the circumstances.

Also in development is a special GOST for Provencal mayonnaise. He will have fat, as in Soviet times, high - 67%, but the composition is short: oil, yolk, salt, sugar and vinegar. And no additives.

	"Olive Provencal" / "Sloboda"(JSC "EFKO", Belgorod region) Mass fraction fat % - 67.2 Flavors - not declared Thickeners - not declared Antioxidants - not declared Dyes - not declared
	"Provencal" RYABA(JSC Nizhny Novgorod Oil and Fat Plant) Mass fraction of fat% - 67 Peroxide number, mmol of active oxygen/kg of fat - 4.8 Mass concentration of benzoic and sorbic acids mg/kg - less than 10 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Flavors - not declared Thickeners - not declared Antioxidants - not declared Dyes - beta-carotene Sweeteners other than sugar - not declared
	"Olive" / Hainz(LLC "Petroprodukt - Otradnoe", Leningrad region) Mass fraction of fat% - 67.9 Peroxide number, mmol of active oxygen/kg of fat - 2.7 Mass concentration of benzoic and sorbic acids mg/kg - less than 10 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Thickeners - pectin Antioxidants - not declared Dyes - beta-carotene Sweeteners other than sugar - not declared
	"Classic" CALVE(OOO Unilever Rus, Moscow) Mass fraction of fat% - 41.6 Peroxide number, mmol of active oxygen/kg of fat - 2.4 Mass concentration of benzoic and sorbic acids mg / kg - 848.9 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Flavors - natural, identical to natural Thickeners - modified starch Antioxidants - sorbic acid, EDTA calcium-sodium Dyes - beta-carotene Sweeteners other than sugar - not declared
	"Classic" RICCO(JSC "Kazan Fat Plant", Republic of Tatarstan) Mass fraction of fat% - 55.5 Peroxide value, mmol of active oxygen/kg of fat - 2.8 Mass concentration of benzoic and sorbic acids mg / kg - 491.3 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Flavors - black pepper extract Thickeners - guar, xanthan gum, starch Antioxidants - sorbic acid Dyes - not declared Sweeteners other than sugar - not declared
	"Classic" Moscow Provencal("Moscow Fat Plant") Mass fraction of fat% - 67.4 Peroxide number, mmol of active oxygen/kg of fat - 2.1 Mass concentration of benzoic and sorbic acids mg/kg - sorbic acid - 287.9; benzoic acid - 455.0 Bacteria of the Escherichia coli group - not detected Pathogenic microorganisms, incl. salmonella - not detected Flavors - mustard flavor identical to natural Thickeners - guar and xanthan gum, modified starch Antioxidants - potassium sorbate, sodium benzoate Dyes - beta-carotene Sweeteners other than sugar - not declared
	"Olive" SKIT(LLC "Company SKIT", Moscow) Mass fraction of fat% - 67.0 Mass concentration of benzoic and sorbic acids mg/kg - less than 10 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Flavors - flavors of mustard and olives, identical to natural Thickeners - E1414 Antioxidants - not declared Dyes - not declared Sweeteners other than sugar - not declared
	"Provencal with lemon juice" MAHEEV(CJSC Essen Production AG, Tatarstan) Mass fraction of fat% - 55.8 Peroxide value, mmol of active oxygen/kg of fat - 2.2 Mass concentration of sorbic acid mg/kg - 472.6 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Flavors - natural flavor "Mustard" Thickeners - starch Antioxidants - potassium sorbate Dyes - beta-carotene Sweetener - "Saccharin"
	"Provencal" NASTYA(LLC "Clever-P", Moscow region) Mass fraction of fat% - 55.4 Peroxide number, mmol of active oxygen/kg of fat - 2.0 Mass concentration of sorbic acid mg/kg - 521.9 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Flavors - flavor identical to natural "Mustard" Stabilizers - E412, E415 Preservative - potassium sorbate Dyes - beta-carotene Sweetener - "Sladin 200 K"
	"Golden" OTTOGI (Republic of Korea) Mass fraction of fat% - 79.4 Peroxide number, mmol of active oxygen/kg of fat - 2.6 Mass concentration of benzoic and sorbic acids mg/kg - less than 10 Bacteria of the Escherichia coli group - not found Pathogenic microorganisms, incl. salmonella - not detected Thickeners - E 415 Antioxidant - E 1102

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. 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 real natural mayonnaise is not a common product today. 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
Ingredients: 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, modified starch thickener, salt, acetic acid, whey protein concentrate, acidity regulator lactic acid, flavors: natural pepper, mustard identical to natural; 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)

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)

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"

"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)

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

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