Without synthetics and chemicals. What mayonnaise is the most natural

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 buyers 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 a kebab with an onion 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 the best for 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"

Plant»

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 is used vegetable oil stored for no more than 24 hours.

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

Universal, suitable as a dressing for layered salads, for marinating and roasting meat, poultry, making sandwiches.

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

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

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, only vegetable oil, eggs and lemons remained. 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 of a healthy lifestyle bypass it, and lovers of hearty food add it to almost any dish. Mayonnaise is a cold, high-calorie sauce made from vegetable oil, egg yolks, vinegar (lemon juice), sugar, salt, mustard, and spices.

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 has a very positive effect: 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. Therefore, it is better to prepare homemade sauce in your kitchen.

5. Today, white sauce is common 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 in without fail 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 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. So real mayonnaise not suitable for baking products, as when heated, it will break down into its components.

7. When choosing mayonnaise, many buyers first of all pay attention to the presence of egg yolk in the composition of the powder. 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. The history of the love of Soviet people for mayonnaise goes back to the 30s, when Comrade Mikoyan went 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 not always high level culinary knowledge, have 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 laid out on the network for the exchange of experience.

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!

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 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 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 always added olive oil. 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 inexpensive soy, cottonseed, peanut or rapeseed oil is present in the composition. 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. Essentially this conventional oils, but in 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 a thicker consistency, due to which fewer thickeners, emulsifiers and stabilizers have to be added 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 a glass container. So you can immediately see the quality of the product. Plastic packaging is 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 according to the classic recipe, as in this video.

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With wishes of good health Taisiya Filippova

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, it was invented, as they say, in a hurry, and from the most affordable 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 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. A reasonable question arises: what about the warranty period? 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 recent years, given 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 production conditions.

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), mold 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 as possible to natural, 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 the shelf life - 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, flavorings: 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: 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)

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 “Mayonnaises. General technical conditions".

"SKIT"

High-calorie mayonnaise "Provencal", fat content 67%
Producer: Skit Company LLC (Russia, Moscow, Kavkazsky Boulevard, 59, building 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, flavor similar to natural mustard, 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-like-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

The autonomous non-profit organization "Russian Quality System" (Roskachestvo) is a national monitoring system that conducts independent research into 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 of various brands of mayonnaise, in particular those that have earned the recognition of many thousands of people on the territory of the 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 turn up or there is nothing else at hand for a snack. It even began to be produced in a 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 owning 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, locust bean gums. These additives are not needed for mayonnaises with a high percentage of fat content.

Preservatives in mayonnaise are citric acid (vinegar) and sugar. Lemon 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 acetic acid and prefer to stick to the vector of optimal naturalness and palatability.

Risk factors

Dangerous in mayonnaise are acids, dyes and flavorings. 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 get real today.

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 the following ingredients: vegetable oil, eggs and egg products, natural thickeners, mustard products, natural flavors and colors, 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 listed samples turned out to be high-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 shelf life (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 that the target audience is not aware of this issue. 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 Ekaterina Nesterova, executive director of the Association of Producers and Consumers of Oil and Fat Products, as a result of laboratory studies, 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 an ordinary consumer is unlikely to be able to detect a difference in the percentage of fat, only a highly qualified taster will be able to navigate well here.

Regarding the ban on preservatives 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 the production process is carried out in 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.