Home Mayonnaise is slightly different than the one in the shop – it has different properties and nutritional values. Home-made mayonnaise also has a slightly different energy value (calories, calories) than the one from the store shelf. What makes traditional mayonnaise, what about this shop? mayonnaise is healthy or harmful? Does the mayonnaise fad? Does the mayonnaise contain gluten and lactose?
Mayonnaise is a sauce prepared on the basis of oil and egg yolks, which originates in France. It is distinguished by homemade and shop mayonnaise. Today, only a few prepare mayonnaise at home, although it is not a very difficult process. The most often reach for mayonnaise from shop shelves. Home and shop mayonnaise have different properties and nutritional values as well as energy value (calories, kcal).
Mayonnaise is a well-known addition to dishes, as much as 93% of Poles buy Mayonnaise, and we spend almost PLN 600 million per year on it, its consumption increases markedly during the Christmas and barbecue periods. – emulsion cold sauce, one of the basic sauces that every good cook must know. According to the Polish Standard, mayonnaise is a product obtained by emulsifying vegetable oil in the water phase in the presence of egg yolk.
- high-fat mayonnaise – over 78.5% fat
- table mayonnaise – 50.5-78.5% fat
- low-fat mayonnaise – less than 50.5% fat
Manufacturers also use terms
Salad mayonnaise (thinner, with lower fat content, often with a lower composition) and decorative mayonnaise, which has a more compact texture and does not dissolve, making it more suitable for decorating dishes.
A classic addition to the preparation of mayonnaise is mustard, which is a natural stabilizer, while egg yolk is a natural emulsifier. Good mayonnaise contains 70-80% fat and 6-7% egg yolks. In addition to the mustard, it may contain added vinegar and sugar. mayonnaise is based on olive oil, currently in the food industry the oils used to make mayonnaise are rapeseed, sesame, sunflower, cotton, soy and corn.
The nutritional value of mayonnaise is dependent on its composition, mainly on the amount of oil used. It can be assumed that 100 g of mayonnaise provides an average
700 kcal, 2 g protein, 2 g carbohydrates and 70 g fat.
The vast majority of mayonnaises in the market do not meet this requirement. What are the undesirable ingredients most often found in them?
- calcium-disodium salt EDTA (E385) – Strongly binds mineral substances, can lead to serious disorders in metabolism. Children under the age of 2 should not consume it.It is used as a medicine for heavy metal poisoning. Used as an antioxidant that extends durability mayonnaise
- modified starch (E 1404-1452) – modified starch does not come from genetically modified plants, only its structure is subject to physical and chemical modifications, thanks to which it has emulsifying, thickening and stabilizing properties. In mayonnaise, it is added to mask too little oil or egg yolks
- carotenes (E 160a) – carotenes are not harmful to health. It is just the opposite, because it is the ingredients of vitamin A. However, we can not be sure if it is natural or synthesized carotenes.In mayonnaise, they prolong their durability and give color to the amount of egg yolks used
- citric acid (E 330) – acidity regulator. It occurs naturally, e.g. in citrus fruit, but synthetic foods are used in food products.It is considered safe
- guar gum (E 412) and xanthan gum (E 415) – stabilizing and thickening agents, whose task is to maintain an appropriate structure of mayonnaise using too small quantities of its proper ingredients
- potassium sorbate (E 202), sodium benzoate (E 211) – preservatives, are needed in mayonnaise, which contains too much water
- powdered eggs – theoretically, it is not a harmful product, but processed – pasteurized, dried and grinded. He’s definitely far from natural eggs.
Dietary alternatives to mayonnaise
To reduce the number of calories, in many cases it is enough to change the mayonnaise into natural yoghurt .This works in salads and sauces, eg garlic, horseradish, tatar.To achieve a denser consistency, you can use Greek yoghurt as a base. A great dietary taste imitation of mayonnaise is mayonnaise sauce – just mix the cottage cheese with mustard and egg (cook the egg in a semi-soft order so that the yolk will not dry). Cut the warm egg, mix it with cottage cheese and mustard. Blend to a smooth mass. Mayonnaise is added to some cakes, e.g. to make them more fluffy and not so dry, the same effect with a much smaller amount of calories will be achieved by adding to the dough half apple cut into small cubes.
How to save cheered mayonnaise In a clean container, mix the yolk with a spoon of mustard with a pinch or blender, slowly add the oil (2-4 tablespoons) with a thin trickle, stirring constantly. After adding the emulsion slowly add the delaminated mayonnaise while stirring.