But here is usually no time to understand the variety of offers. It would be easy to catch the guests by the time they arrive! But certainly, not a single feast in one form or another will not do without mayonnaise. Not for nothing that this product has long been lovingly called the “Queen of the Table”!

On the eve of International Mayonnaise Day, Komsomolskaya Pravda decided to figure out: what is the best mayonnaise? To do this, in the capital's Gippo hypermarket, which recently opened on Goretsky St., 2, the Komsomolki press center organized a closed tasting for customers: none of those who tried knew which mayonnaise it tastes from a Belarusian producer.

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

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

To make it easier for tasters to understand, we placed on the tables plates with mayonnaise and slices of white bread with toothpicks. Poke bread and dunk in mayonnaise! And to be honest, they did not sign plates with mayonnaise and did not disclose the names of the brands. We suggested customers try mayonnaise from four Belarusian producers in three categories: high-, medium- and low-calorie. How livened near our improvised counter visitors brand new spacious hypermarket!

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

I am very good at food, let's immediately determine where the best mayonnaise is! - a middle-aged man busily approached the table, pricked bread on a skewer and dunked in a plate with medium-calorie mayonnaise. Then to the next, then more and more.

You know, you wanted to take me away, because all the manufacturers tried very hard, it is not easy to determine the best ... - the taster was confused. - But I liked number 3 more. Under the barbecue with onions and seasonings it will be oh, how delicious! And the man smacked so deliciously that those present except that saliva did not flow!

I’ll put the other three in four - also very worthy! No. 1 and No. 4 come in handy for salads, and No. 2 is the best fit for baked sandwiches. You know, I really like to spread bread on mayonnaise with cheese and garlic, and with herbs and in the oven!

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

For me, the most delicious high-calorie at number 4 - an elderly hostess nodded.

Cute brunette rated No. 2 in the line of low-calorie mayonnaise.

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 suitable for everything. True, he seemed brackish to her husband ...

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

The real excitement around our mayonnaise table confirmed the well-known truth: without mayonnaise in the winter on New Year's Eve, in the summer, during the summer and barbecue season, not a single self-respecting mistress will manage!

WHO WHERE?

WHO HAS WON?

There were no indifferent near our table: 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 producer: “Golden Drop” - the first places in the line of medium- and high-calorie mayonnaise, in the niche of low-calorie preferences were on the side of “My Home Kitchen” mayonnaise. 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 indicate that any of the presented mayonnaise will occupy a worthy place on their holiday table!

Lanna

“My home cooking”

The Golden Drop

Combine "

Minsk Margarine Plant OJSC

ODO "Firm ABC"

Lanna - classic technology in the best traditions of Soviet times; - it is made according to its own recipe, using the best raw materials - its own production laboratory monitors the quality of products.

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

The Golden Drop   - made from natural products; - a gentle balanced taste that perfectly complements your favorite dishes; - Only fresh vegetable oil is used, stored for no more than 24 hours.

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

Versatile, suitable as a dressing of puff salads, for pickling and baking meat, poultry, making sandwiches.

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

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

Mayonnaise is an amazing sauce. Having it at hand, you can not be afraid of guests suddenly rushing in, something, and appetizers or simple salads mayonnaise will turn into a truly festive meal. Yes there is food, today even medical hair masks are made from mayonnaise. In general, an indispensable product. Especially if you get a high-quality and natural specimen.

Kachestvo.ru magazine has already conducted popular brands of mayonnaise, and then out of five, only two samples were without preservatives. Now we decided to check ten samples and sent them for examination to the Sergiev Posad branch of FBU “TsSM of the Moscow Region”.

During the Soviet Union, the production of mayonnaise was taken very seriously, there was even a special industry production standard (OST), which not only gave a clear classification of mayonnaise and listed an assortment of names, but also cited recipes. Adopted in 1992, GOST divided the mayonnaise into high-calorie (fat content more than 55%), medium-calorie (40-55%) and low-calorie (below 40%). Only the recipes in the document were gone. Perhaps this untied the hands of mayonnaise craftsmen, who began to issue sauces on the mountain according to their signature recipes. Then there were all kinds of “lean” versions, “with lemon”, “without animal fats”, etc.

But still, what is the right mayonnaise made of? The first and main ingredient is vegetable oil, no matter what it will be: sunflower, corn, olive, canola ... as they say, it tastes and color. An important condition is that any mayonnaise oil must be refined and deodorized.

To make the mayonnaise eventually turn into a thick, uniform, creamy emulsion, emulsifiers are added to the composition. Ideally, the manufacturer launches the lecithin contained in the egg yolk. But it is also allowed to use dried milk derivatives, such as whey or soya lecithin. Mustard powder can also act as an emulsifier, which additionally gives the mayonnaise a unique piquancy.

To prevent the mayonnaise from delaminating during transportation or temperature extremes (especially for medium-calorie and low-calorie mayonnaise), stabilizers and thickeners are added to it. It is good if these are products of plant origin - guar and xanthan gums, locust bean gums, starches. Fatty mayonnaise does not need these additives.

Preservatives in mayonnaise are acid. Most often, manufacturers use ordinary vinegar, citric acid or lemon juice. Until recently, their content was regulated by GOST, but now everything is left to the discretion of manufacturers. Therefore, some mayonnaises are famous for their greater acidity and vinegar aroma than others, which have a more neutral taste.

Worse, if benzoic or sorbic acid was used in the composition - these are pure preservatives 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 by microbiological indicators and the content of preservatives. With freshness, which can be judged by the peroxide value, everything turned out to be in order as well. The indicator of the stability of the emulsion did not cause any complaints either, it turned out to be almost ideal for all mayonnaises - 99-100%. Corresponds to the declared and mass fraction of fat samples.

After analyzing the marking of mayonnaise, experts came to the conclusion that it is possible to consider samples from "Sloboda"and "Ripples". By the way, last time Sloboda mayonnaise also turned out to be the best according to the results of the examination.

And here is another excellent student of the previous study - mayonnaise SKIT, then pleased with a clean non-preservative recipe, this time unpleasantly surprised. Modified starch, whey protein concentrate, guar and xanthan gums provided the proper consistency and durability of the emulsion in the fresh SKITA sample.

However, mayonnaises of other brands also contained preservatives, stabilizers, and flavorings. AT "Classic" by Calve   the composition does not indicate which oil the mayonnaise was made from, although the manufacturer must do so.

But the overseas guest was especially surprised by the experts - Golden mayonnaisebrands "Ottogi". On the label of mayonnaise from South Korea is the antioxidant E1102 - glucose oxidase. Not only did this additive have been excluded from the list of food additives allowed for food production, it has never been used in Russia for the production of mayonnaise.

By the way

Starting July 1, 2012, a new GOST comes into force (in accordance with the requirements of Federal Law No. 90-ФЗ “Technical Regulations for Oil and Fat Products”), which will separate real mayonnaises from mayonnaise sauces. According to the new document, mayonnaise may contain milk processing 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 can not be lower than 50%, and with mayonnaise sauces it is enough to gain 35% fat content to be called such.

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

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

	Olive Provence / Sloboda(OJSC "EFKO", Belgorod region) Mass fraction of fat% - 67.2 Flavors - not declared Thickeners - not claimed Antioxidants - not claimed Dyes - not declared
	Provence RYABA   (OJSC Nizhny Novgorod Oil and Fat Combine) Mass fraction of fat% - 67 Peroxide value, mmol of active oxygen / kg of fat - 4.8 Mass concentration of benzoic and sorbic acids mg / kg - less than 10 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Flavors - not declared Thickeners - not claimed Antioxidants - not claimed Dyes - Beta Carotene Sweeteners, except sugar - not declared
	Olive / Hainz(LLC Petroproduct - Otradnoye, Leningrad Region) Mass fraction of fat% - 67.9 Peroxide value, mmol of active oxygen / kg of fat - 2.7 Mass concentration of benzoic and sorbic acids mg / kg - less than 10 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Thickeners - Pectin Antioxidants - not claimed Dyes - Beta Carotene Sweeteners, except sugar - not declared
	"Classic" CALVE(LLC Unilever Rus, Moscow) Mass fraction of fat% - 41.6 Peroxide value, mmol of active oxygen / kg of fat - 2.4 Mass concentration of benzoic and sorbic acids mg / kg - 848.9 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Flavors - natural, identical to natural Thickeners - Modified Starch Antioxidants - Sorbic Acid, EDTA Calcium Sodium Dyes - Beta Carotene Sweeteners, except sugar - not declared
	"Classic" Mr. Ricco   (OJSC Kazan Fat Combine, 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 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Flavors - Black Pepper Extract Thickeners - Guar, Xanthan Gum, Starch Antioxidants - Sorbic Acid Dyes - not declared Sweeteners, except sugar - not declared
	"Classic" Moscow Provence   (Moscow Fat Factory) Mass fraction of fat% - 67.4 Peroxide value, 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 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Flavors - mustard flavor identical to natural Thickeners - Guar and Xanthan Gum, Modified Starch Antioxidants - Potassium Sorbate, Sodium Benzoate Dyes - Beta Carotene Sweeteners, except sugar - not declared
	"Olive" SKIT   (LLC SKIT Company, Moscow) Mass fraction of fat% - 67.0 Mass concentration of benzoic and sorbic acids mg / kg - less than 10 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Flavors - identical to natural flavors of mustard and olives Thickeners - E1414 Antioxidants - not claimed Dyes - not declared Sweeteners, except sugar - not declared
	"Provence with lemon juice" MAKHEEV   (CJSC Essen Production AG, Tatarstan River) 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 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Fragrances - natural fragrance "Mustard" Thickeners - Starch Antioxidants - Potassium Sorbate Dyes - Beta Carotene Sweetener - Saccharin
	"Provence" NASTYA   (LLC "Clover-P", Moscow region) Mass fraction of fat% - 55.4 Peroxide value, mmol of active oxygen / kg of fat - 2.0 Mass concentration of sorbic acid mg / kg - 521.9 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Flavors - flavor identical to the 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 value, mmol of active oxygen / kg of fat - 2.6 Mass concentration of benzoic and sorbic acids mg / kg - less than 10 E. coli bacteria - not detected Pathogenic microorganisms, including salmonella - not found Thickeners - E 415 Antioxidant - E 1102

Mayonnaises are part of the Russian fat market, whose resources are constantly increasing. In 29, they amounted to about 6.5 million tons in physical terms, taking into account total production volumes of 5.1 million tons and imports of 1.4 million tons. The overwhelming market share is occupied by vegetable fat products and mixed fat products, which include vegetable oils and margarines developed on their basis, cooking and confectionery fats, spreads and mayonnaises.

The volumes and importance of mayonnaise in the Russian fat market tend to increase: if in 199 the share of mayonnaise was only 3%, then at present it exceeds 12%.

Fig. 1. Dynamics of production and consumption of mayonnaise in Russia

Mayonnaise is characterized by the most dynamic development among all fat products, which is manifested in the growth of production and consumption. If in 199 the production of mayonnaise in our country amounted to 118 thousand tons, then in the 29th it exceeded 766 thousand tons, while consumption grew from 12 to almost 73 thousand tons.

Starting from the year 26, the volume of mayonnaise production in Russia exceeds the volume of consumption, and the volume of export is higher than the volume of import. The number of market participants has grown significantly. If until the mid-9s, mayonnaise was mainly produced at large oil and fat plants and margarine plants, now it is produced in almost all territorial entities of the country and the process of expanding geography is not limited so far. In total, there are more than 4 mayonnaise producers in Russia, and a tough competition is unfolding between them for sales markets. The production policy is currently determined by 15 leading companies producing about 9% of the products.

Since the beginning of the 9th years, there has been a tendency to strengthen the role of manufacturers of the Volga and Central Federal Districts. Over this period, the product line has increased significantly, new types of packaging have appeared, and the price range has expanded. New products appeared on the market, called mayonnaise sauces, which quickly gained popularity among the country's population. In this segment, the most significant growth was observed in the years 24-25, when such large companies as Essen Production AG CJSC, Kazan Fat Factory OJSC, and Happy Times LLC first established themselves. Currently, the Volga and Central Federal District in total produce almost 2/3 of the total volume of mayonnaise in Russia.

Fig. 2. Change in the share of federal districts in the production of mayonnaise in Russia

Today in the production of Russian mayonnaise, domestic lines and equipment of foreign companies Schroeder, Stefan, and Koruma are used. Mostly used machines «Volpak», allowing for a variety of packaging of mayonnaise in plastic bags.

The capacities of our enterprises are constantly growing. According to the reporting data of the State Statistics Committee of the Russian Federation, from 198 to 29 they grew by almost 11.2 times: from 98.8 thousand tons per year to 113.3 thousand tons per year.

Fig. 3. Change in capacities for the production of mayonnaise and the coefficient of their use in Russia from 198 to 29 according to the State Statistics Committee of the Russian Federation

Currently, the largest volumes are produced by Essen Production AG CJSC (Essen Production AG CJSC), founded in 1998. The main activity of the company is the production of mayonnaise under the brand name "Maheev". Last year, its share in total production amounted to 17%. About 12.5% \u200b\u200bof the market belongs to the NMZHK holding, which includes OJSC Nizhny Novgorod MZHK, OJSC Samarsky ZHK, OJSC Perm Margzavod. The main trademarks of the holding are Ryaba; "Arbor"; “Zapravsky”, “Gentle”, “Feast”, “Astoria”. The volumes produced by the enterprises of the holding "Solar Products", which make up more than 11% of the total volumes in Russia, are impressive. The holding includes Moscow Fat Combine OJSC, Fat Factory OJSC (Saratov) and Novosibirsk ZhK OJSC, which produce mayonnaise under the brands Olivies, Miracle Maker, and Moscow Provencal.

The largest enterprise in the Central Federal District is EFKO OJSC, which occupies 8.5% of the market and produces, along with the most famous TM Sloboda, Altero, Picnic, and Pier Mountain mayonnaises. The company is constantly expanding the geography of production, and today it operates in the city of Alekseevka, Yekaterinburg, Taman. The leading producer of mayonnaise in the Ural Federal District is Fat Factory OJSC, located in Yekaterinburg (7% of the market). Among its main brands are “Generous Summer”, “Stolny”, “Provence EZhK”.

The most famous trademarks on the Russian market are CALVE, produced by Unilever Rus LLC, MRRicco and Laska (Kazan Fat Factory OJSC), Skit (Skit Company LLC), Obzhorka, and “Ermak” (LLC “Happy Times”), “Yanta” (OJSC “Irkutsk MZHK”), “My family” and “Dream of the mistress” (company “Hainz-Ps”), “Zdrava” (OJSC “Kirov Margzavod”) , Baltimore (Baltimore Company), Marianne (LLC Noginsky Combine of Nutrition), Additive (LLC Kursk Oil and Fat Company).

The increase in transportation costs contributes to the development of local manufacturers creating regional brands. This creates good market opportunities for regional producers. Today in many regions you can see trademarks of mayonnaise, which are sold only in limited geographical markets. Such manufacturers, in principle, can attract the attention of market leaders: by acquiring local manufacturers, large companies will be able to significantly increase their position in the regions. This process is most characteristic for the Ural, Siberian and Far Eastern federal districts.

Fig. 5. The share of individual brands of mayonnaise in the Russian market

The growth in production volumes and the presence of a large number of manufacturers require the production of high-quality products in a wide price range to satisfy various categories of consumers. When considering changes in the assortment of mayonnaise products over the past 15 years, it should be noted that in the mid-9s more than 65% of the market was occupied by the traditional “Provence” with 67% fat and about a quarter of the market accounted for import brands: “Calve”, “ Hamker "," Hellmann`s ". Currently, domestic enterprises produce almost all types of mayonnaise. The most popular is still Provence, which makes the majority of Russian manufacturers. Its organoleptic characteristics, a combination of taste, smell and texture are very attractive and familiar to consumers. In principle, the majority of mayonnaise producers leave the word “Provence” in the product name, but each one adds a decoding to it, for example, “Provence classic”, “Provence light”, “Provence plus”, etc. In addition, each manufacturer seeks to register his own a brand or its own brand, under which the mayonnaise produced by it becomes recognizable in the market. As a rule, these are mayonnaises of leading Russian manufacturers. A significant share in the consumption of mayonnaise is occupied by the trademarks "Maheev", "Ryaba", "Sobri", "Astoria", "Olivies", "Wonderwoman", "Sloboda", "Calve", "MRRicco", "Weasel", "Generous summer". Other names of mayonnaise are also known. Their share is quite large, which also indicates the breadth of the assortment.

Many manufacturers began to master the production of new products based on mayonnaise: mayonnaise sauces, various pastes and creams. A high degree of saturation of the market for mayonnaise products leads to difficulties with its sale, which affects the length of stay in the sales network, requires the production of high-quality products and increase their shelf life.

The consumption of mayonnaise products is constantly growing. If in 199 year it amounted to 12 thousand tons, then in 29 year it reached almost 73 thousand tons. With such a significant increase, the average per capita consumption of mayonnaise exceeded 5.1 kg per year. There is a significant expansion of the scope of mayonnaise.

Mayonnaise and mayonnaise sauces, which are products of high nutritional value, are widespread and popular among the population of our country. Until the beginning of the 9s, mayonnaise was produced and consumed to a greater extent by the population of large cities and mainly for dressing salads for the holiday table - now it is produced and consumed almost everywhere. Currently, mayonnaise has become a universal product, as the existing technologies and formulations used allow us to produce a wide range of mayonnaise of various fat content with various flavors and fillers. This allowed expanding the consumption of mayonnaise, which is currently used not only for dressing salads, but also as sauces for ready-made dishes, preparing cold and hot sandwiches, and in cooking for preparing fish and meat dishes. In some cases, mayonnaise successfully replaces sour cream, and its convenience in such cases is that its shelf life is longer.

In recent years, there has also been an increase in the consumption of mayonnaise and mayonnaise-based sauces in the field of catering (HoReCa). At the same time, the most significant share of this consumption sector is in large industrial cities, where a large number of people come for excursions, on tourist trips, business trips. In summer, the consumption of mayonnaise increases in resort areas, on the Black Sea coast and in places where sanatoriums, rest houses and pensions are located. According to preliminary estimates, the share of mayonnaise consumption in public catering in such places can be about 35-4%. In addition, the trade offers a rich assortment of prepared salads, fish and vegetable preserves, fish and meat dishes, which include mayonnaise.

Currently, mayonnaise is available in a variety of consumer containers: in packaging made of polymeric and combined materials (in doy pack packages with and without a dispenser), plastic packaging (jars, buckets, cans, bottles), glass jars (as with tvist- caps off, as with ordinary metal lids), etc. The largest market share is occupied by volumes of mayonnaise, packaged in bags made of polymer and composite materials (about 62-65%). The share of packaging in plastic buckets and jars accounts for about 1% of the volume; about 6-7% is occupied by mayonnaise, packaged in glass containers. The requirements of consumers in the field of catering and restaurant business (HoReCa channel), which have a high demand for mayonnaise, have necessitated the production of mayonnaise in large packaging. The share of such packaging in recent years has grown significantly and is close to 2%.

The need to diversify the range of products and the high level of competition contributed to the appearance on the Russian market of mayonnaise sauces and sauces based on vegetable oils, the main task of which is to give an original taste to traditional dishes. Active development of this segment in our country has occurred in the last 5-7 years. Today in Russia a significant part of Russian manufacturers is engaged in the production of such products. In addition, a certain amount of sauces is imported to Russia. The following types are the most popular on the domestic market for mayonnaise-based sauces: Tartar, Garlic, 1 Islands, Mushroom, Caesar, Italian, Cocktail and Curry. The largest domestic producers of mayonnaise-based sauces are Unilever Rus LLC, Baltimore Company, NMZhK Group, EFKO OJSC, Solar Products Holding, Xainz-Ps Group of Companies.

Thus, the modern Russian market of mayonnaise products is developing steadily, which is reflected in the growth of production volumes, the expansion of the assortment and the growth of exports. In consumption volumes, the share of domestic mayonnaise products is 98%; in its production, vegetable oil produced domestically is used, which ensures food independence from the foreign market. At the same time, the share of high-quality products is growing that is safe for the population in terms of quality and affordable in terms of price. Therefore, mayonnaises can now be attributed to those types of products that satisfy the requirements of the “Doctrine of Food Security of the Russian Federation”, adopted by decree of the President of the Russian Federation No. 12 of 3.1.21.

Of all monosauces, mayonnaise is one of the most popular in Russia. According to the study “Mayonnaise Market in Russia”, published on the portal www.bsmarket.ru, mayonnaise is included in the diet of 92% of Russian families, and in some regions of Russia this figure reaches 98%. The growth in production and consumption of mayonnaise in Russia occurred mainly in the period 25-27. Based on the statistics, the average per capita consumption of mayonnaise in 28 reached 6.5 kg per adult who consumes mayonnaise. According to various estimates, mayonnaise consumption by Russian households (excluding mayonnaise consumption by industries and the HoReCa sector) is 4-4.4 kg / person.

There is no consensus on what the true size of the Russian mayonnaise market is. Market valuation is complicated by several factors. Firstly, the official statistics do not contain data on how many “carry-over residues” formed in each company and how many tons of products of the mayonnaise group with an expired shelf life were disposed of. However, a more significant error is introduced by the lack of official data on the industrial consumption of mayonnaise, as well as product sales to the HoReCa sector. These factors give rise to differences in estimates of market volumes. Based on official statistics, one can determine the market volume at the level of 63-65 thousand tons in 28 years. This figure includes both consumption by households and wholesale consumers from the HoReCa segment.

The growth in mayonnaise production in recent years has been influenced by several factors. First of all, it is a focused effort to promote branded products (via TV, press, etc.), which accelerated the saturation of the consumer market. Filling the product assortment with various medium- and low-fat mayonnaise varieties also increased the interest of buyers.

The autonomous non-profit organization Russian Quality System (Roskachestvo) is a national monitoring system that carries out independent research on the quality of goods on the shelves of Russian stores and assigns the Quality Mark to the best Russian products.

This article is devoted to the consideration of various brands of mayonnaise, in particular those that have earned the recognition of many thousands of people in the Russian Federation.

Irreplaceable product

Mayonnaise has long been a part of urban life. This is a quick sauce, always ready to eat. It saves in difficult situations, when guests may suddenly come in or there is nothing else at hand for a bite to eat. He even began to be released in the lean version. Lenten mayonnaise brands “Schedro”, “Ryaba”, “Sloboda” will help believers and even lose weight in difficult moments of lack of pickles. With losing weight, however, everything is more complicated.

As you know, manufacturers do not consider it necessary to produce sugar-free mayonnaise. Manufacturers are in no hurry to get rid of a high-calorie preservative, since it belongs to the type of natural ones. If this is a matter of principle, you should do the cooking of mayonnaise at home. But how do factories produce real mayonnaise worthy of owning the “Quality Mark”?

Technology

First, choose vegetable oil. The main condition is refined and deodorized. Further, to convert mayonnaise into a homogeneous, thick, creamy emulsion, emulsifiers are added. If we consider the optimal version of quality, then lecithin is used, which is found in egg yolk. However, the use of dried milk derivatives, for example, or whey is also allowed. As an emulsifier may be mustard powder, which gives an incredible piquancy to mayonnaise.

In order to prevent delamination during transportation or temperature changes (especially for low- and medium-calorie products), thickeners and stabilizers are added to mayonnaise. Ideal options are xanthan and guar gums, starches, locust bean gums. These additives are not needed for high fat mayonnaise.

Preservatives in mayonnaise are citric acid (vinegar) and sugar. Citric acid provides sourness and vinegar aroma, unlike those species in which it is not used. Different brands have their own production technologies. Some manufacturers do not want to spoil their product with acetic acid and prefer to stick to the vector of optimal naturalness and taste.

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, this is completely uncomplicated. The main advantage of homemade sauce is the freshness of products and confidence in the cooking process. On the counter, we may either trust mayonnaise or not. But let's move on to the realities of today.

Results were expected.

As it turned out, the most popular trademarks of mayonnaise in Russia with a fat content of 67% ("Provence") were the following:

• Billa
• Globus
• Baisad;
• Heinz;
• Fine life;
• Mr. Ricco;
• Rioba;
• "Taste";
• "Bouquet";
• "Deli";
• "Everyday";
• “All year round”;
• EZHK;
• "Maheev";
• "Dream of the mistress";
• Moscow Provence;
• Miladora
• "Novosibirsk";
• "Ryaba";
• "Arbor";
• "Oscar";
• "The Village";
• "Sloboda";
• "Skit";
• "What is needed";
• Khabarovsky
• "A thousand lakes."

Among the goods 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 retail 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 "Provence", which contains 67 percent fat.

However, the above samples were selected not simply 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 scrutiny: one hundred percent naturalness of the components is expected here, which should have a low level of acidity, a stable emulsion and increased density. The standard does not allow the presence of artificial preservatives in mayonnaise brands.

Formula

Thus, high-quality mayonnaise is a mixture of the following ingredients: vegetable oil, eggs and egg products, natural thickeners, mustard products, natural flavors and colorings, antioxidants, sugar and salt.

However, according to the deputy head of the quality control organization, Elena Sarattseva, the 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 these samples turned out to be quality products without artificial components. In addition, not a single test laboratory found traces of GMOs in the goods presented.

What to watch out for

Roskachestvo restricts the use of unnatural preservatives in Russian mayonnaise, which include:

• sorbic acid and its salts;
• benzoic acid;
• antioxidants (including EDTA);
• vitamins;
• multivitamin premixes;
• complex stabilization systems (i.e. nutritional supplements).

It may seem absurd to include vitamins on this list, because it is believed that our body is of complete benefit to them. As it turned out, these additives reduce the growth of most microorganisms, especially yeast and molds.

Preservatives help to increase the important characteristic of the product - it is about the expiration date (up to 7-12 months), says Olga Tokmina, head of the Roskachestvo certification body.

Open fight

However, as practice shows, manufacturers often do not think of hiding the use of such additives on product labels, hoping that the target audience will not be aware of this issue. And in fact, how many people think about the dangers of vitamins?

However, the product must be manufactured in accordance with the requirements of the Roskachestvo, which indicate a restriction on the use of any preservatives of artificial origin. Violation of this requirement knocks out 16 samples from the 27 listed mayonnaise brands. The “retirees” from 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 mayonnaise brand from the manufacturers Every Day, Mr. Ricco, SKIT, Moscow Provence, Miladora, Sloboda, Ryaba, Bouquet, Khabarovsky, Novosibirsk Provence, Heinz.

In addition to the listed research procedures, the presence of heavy metals, radioactive nuclides, toxic elements, pathogenic microorganisms (including salmonella and Escherichia coli) in the composition is analyzed. As a result, all products submitted for testing turned out to be safe, which cannot but rejoice.

"Slim" mayonnaise

Obligatory technical regulation, which provides for the presence of 67 percent fat content in mayonnaise brands, as it turned out during the study, is often not observed. Packages confidently insist that mayonnaise complies with GOST (No. 31761 "Mayonnaise and mayonnaise sauces"), but about half of the samples presented do not meet the standard.

The fact is that manufacturers of mayonnaise brands intentionally 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 content of manufactured products. It turned out that Heinz is a mayonnaise brand (you can see the product photo below in the article), which is the most “sinful” in this parameter.

Heinz Provence contains only 61 percent fat. Such actions can be regarded as a violation of consumer rights in relation to reliable product information. Therefore, this information was immediately sent to Rospotrebnadzor for consideration.

Expert opinion

According to Ekaterina Nesterova, executive director of the Association of Manufacturers and Consumers of Oil and Fat Products, as a result of laboratory studies, it was found that the largest discrepancies were identified by the mass fraction of fat. The product must clearly meet the requirements and the information stated about it. Unfortunately, an ordinary consumer is unlikely to be able to detect the difference in the percentage of fats on taste, only a highly qualified taster will be able to navigate here.

Regarding the ban on preservatives laid down in the standard of Roskachestvo, Ekaterina responds approvingly, considering him correct. The Executive Director says that today, manufacturers of many brands of mayonnaise have tightened 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 appropriate sanitary conditions necessary for this. It’s no secret, Nesterova says, and the fact that preservatives are used to get rid of pathogenic microorganisms, which, however, are unlikely to appear if the production process is carried out under the necessary conditions: here there are bactericidal lamps, and disinfection of equipment, cleanliness of industrial premises, air, water and so on.

Which brand of mayonnaise is better?

Examined samples were found to be safe products in accordance with established standards. Some products even meet the high quality requirements established by the Roskachestvo regulations. Five domestic-made trademarks received the “Quality Mark”. These include:

• "Skit";
• Mr. Ricco;
• "Ryaba";
• "Bouquet";
• "Sloboda."

The product of high quality was the Novosibirsk Provencal mayonnaise.

According to the examination, another 8 items were recognized as quality goods: Selyanochka, Oscar, Fine Life, Globus, Dream of the Mistress, Thousand Lakes, EZHK, Grocery Store.

We hope that the information presented in this article will help you make a choice at the grocery store.

No sauce is more versatile than mayonnaise. Season the salad, make a sandwich or decorate the main dishes. What can I say, a delicious mayonnaise is able to "save" and make even poorly prepared food tasty. Surprisingly, he was invented, which is called in a hurry, and from the most affordable products. True, quality and fresh.

Whether modern mayonnaise boasts such naturalness and taste, the Internet resource Kachestvo.ru decided to find out by laboratory means. To do this, five samples of popular mayonnaise brands were purchased from the distribution network and sent for research to the testing center.

What are mayonnaises made of?

As part of the mayonnaise, there is not a single extra component, each performs a certain role. Sunflower, olive, soy, corn, peanut and other vegetable oils act as a fatty base. 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 with egg proteins determines the nutritional value of mayonnaise. Thanks to oils, mayonnaise is a product that is easily absorbed by the body.

The second essential component of mayonnaise is egg products - the yolk, often accompanied by milk powder, which also act as an emulsion stabilizer. Acetic and citric acids are both flavoring additives and inhibit the development of microorganisms by lowering the pH. Soda promotes the swelling of proteins of dry egg and dairy products in the production process, softens the taste of mayonnaise. Salt, sugar and mustard powder act as nutritional supplements.

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 classic. It is more expensive than its low-fat counterparts, since natural ingredients should be used in its production. We chose this for the study (the study was conducted on December 20, 2010).

Marking

There is one remark to marking - some manufacturers are silent about which yolk was used to make mayonnaise: dry or fresh. And this is important information, because the powder mixture is akin to milk powder, and is not as nutritious and useful 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 terms of their chemical composition, they really correspond to the natural ones, but are “mined” by organic synthesis, which means that they are cheap and economical. For example, vanillin, which is identical to natural, requires 40 times less flavoring than natural, obtained from vanilla pod. Like any chemical product, such flavors may contain toxic impurities that impair liver and kidney function, inhibit cardiac and respiratory activity, and negatively affect metabolic processes.

Laboratory research

One indicator 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 onset of spoilage of the product (souring). The peroxide value reflects the content of peroxides - the products of the oxidation of fatty acids of oils that are part of mayonnaise. This is a kind of indicator of oil oxidation stability. Crude oil and oil at the end of the 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 (collapse) very quickly.

Suddenly disappointed by experts promoted by advertising mayonnaise "Moscow" (Moscow MZHK). The sample was surprised by a high, at the tolerance limit, peroxide value, and then, when tasting, with a sour taste and smell. We did not expect this, because the sample got into the laboratory exclusively fresh and simply could not 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 periods? It turns out that if this mayonnaise is stored for at least a couple of weeks from the promised 6 months, and even not at that desired temperature, we will get a completely spoiled product. Or maybe a dish, if we don’t notice during it, don’t try mayonnaise before seasoning the salad. The peroxide value turned out to be high for the Skit sample as well.

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. Recently, however, given the increasing demand for natural products, there is a tendency to abandon the use of preservatives. The task is not easy, but still feasible. This requires quality ingredients and hygienically clean production conditions.

Among the tested samples, there were only two that could boast of a clean, non-preservative recipe: Sloboda and Skit. The remaining samples contain sorbic acid, the content of which in mayonnaises should not exceed 500 mg / kg. The highest content of this preservative, but within normal limits, was found in mayonnaise “Mr. Ricco "and" Moscow "- 500 mg / kg. The same samples contain another preservative - benzoic acid.

From microbiological indicators in mayonnaises, Escherichia coli, pathogenic microorganisms (including salmonella), mold fungi and yeast were searched. In all mayonnaises, the content of microorganisms did not exceed the prescribed norms.

Organoleptic assessment

Mayonnaise is a creamy emulsion, thick, with lonely air bubbles. The taste and smell of the product should be gentle, slightly sharp, sour, without traces of bitterness. The color of the mayonnaise can be white or cream, uniform throughout the mass, without peeling oil.

During the tasting, the experts immediately identified “bad guys”: samples of “Mr. Ricco "and" Moscow ". Both products are recognized as not complying with GOST, according to which they were manufactured. "Mr. Ricco "has an atypical, dense and oily structure, which is why it is difficult to distribute on the surface. Moskovsky mayonnaise, on the contrary, can boast of its wonderful consistency: for example, in a salad, it will evenly envelop each ingredient. However, the sample struck the probans with an unpleasant oxidized taste and odor. Apparently not enough fresh and refined oil was used in the production of this sauce. However, this is 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 a real natural mayonnaise is a non-distributed product today. The Sloboda mayonnaise 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 proved to be 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 was much higher than that of other counterparts.

Our advice to consumers: carefully study the composition and shelf life of the product. The more words in the composition, and the longer the shelf life - the less natural mayonnaise.

"Sloboda"

Producer: JSC Efko (Russia, Belgorod Region, Alekseevka)
GOST 30004.1-93
Ingredients: sunflower oil, water, egg yolk, milk powder, sugar, table salt, acetic acid, mustard oil.
Net weight: 234 g.
Price: 22, 90 rub.

Examination Results

Mass fraction of fat,%: 67, 1
Mass fraction of moisture,%: 28, 2
Peroxide value, mmol of active oxygen / kg of fat extracted from the product: 3, 3 (norm - not more than 10, 0)
The stability of the emulsion,% of unbroken emulsion: 99, 5 (norm - not less than 98%)
Benzapyrene *, mg / kg: not detected (less than 0, 0005); in Russia the indicator is not standardized

Microbiological:

Marking:

Conclusion:    Marking is complete.

CALVE

Classic mayonnaise, fat content 55%
Producer: LLC Unilever Rus (Russia, Moscow, Balakirevsky per., 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, mustard identical to natural; preservative sorbic acid, antioxidant EDTA calcium-sodium, beta-carotene dye
Net weight: 230 g.
Price: 13, 90 rub.

Examination Results

  Appearance and consistency: emulsion product of a viscous, slightly spreading consistency, without delamination. Odor and taste: slightly acidic taste, moderately salty. The smell is characteristic of the ingredient composition of the product. Color: 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 - not more than 0, 85%)
Peroxide value, mmol of active oxygen / kg of fat extracted from the product: 2, 4 (norm - not more than 10, 0)

Sorbic acid, g / kg: 0, 96 (normal - not more than 1 g / kg)
Benzoic acid, mg / kg: not detected (normal - not more than 500 mg / kg)

Microbiological:   BGKP (Bacteria of the group of Escherichia coli (coliforms): not detected (normal - not allowed in 0, 1 g of product) Pathogenic microorganisms, including salmonella: not found (normal - not allowed in 25 g of product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (normal - not more than 50)

Marking:meets the requirements of Article 7 of the Federal Law No. 90-ФЗ, 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-ФЗ “Technical Regulations for Oil and Fat Products”, as well as the requirements of GOST 30004.1-93 “Mayonnaises. General specifications. "

SKIT

High-calorie Provence mayonnaise, fat content 67%
Manufacturer: Skit Company LLC (Russia, Moscow, Caucasian Blvd, 59, building 2)
GOST 30004.1-93
Structure:sunflower oil, rapeseed oil, drinking water, egg powder, dry yolk, granulated sugar, edible salt, mustard powder, whey protein concentrate, acidity regulator: acetic acid, baking soda.
Net weight: 215 g.
Price: 27, 60 rub.

Examination Results

Organoleptic characteristics: Appearance and consistency: emulsion product of a homogeneous creamy-spreading consistency, without delamination. Smell and taste: sour-sharp, without extraneous tones. Color: 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 - not more than 0, 85%)
Peroxide value, mmol of active oxygen / kg of fat extracted from the product: 6, 6 (norm - not more than 10, 0)
The stability of the emulsion,% intact emulsion: 99, 3 (norm - not less than 98%)
Benzapiren, mg / kg: not detected (in the Russian Federation the indicator is not standardized)
Sorbic acid, mg / kg: not detected (normal - not more than 500 mg / kg)
Benzoic acid, mg / kg: not detected (normal - not more than 500 mg / kg)

Microbiological:
BGKP (Bacteria of the group of Escherichia coli (coliforms): not detected (normal - not allowed in 0, 1 g of product) Pathogenic microorganisms, including salmonella: not found (normal - not allowed in 25 g of product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (normal - not more than 50)

Marking:meets the requirements of Article 7 of the Federal Law No. 90-ФЗ, 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-ФЗ “Technical Regulations for Oil and Fat Products”, as well as the requirements of GOST 30004.1-93 “Mayonnaises. General specifications. "

"MR.RICCO"

High-calorie quail egg mayonnaise, fat content 67%
Producer: OJSC "Kazan Fat Combine" (Republic of Tatarstan, Laishevsky district, village of Usady)
GOST 30004.1-93
Structure:   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, natural flavoring for mustard, antioxidant Dissolvin ", Natural dye" Mihromovy yellow "
Net weight: 210 g.
Price: 29, 60 rub.

Examination Results

Organoleptic indicators:
Appearance and consistency: emulsion product of a gel-spreading consistency. The consistency is heavy, overly viscous, with poorly distributed properties. Smell and taste: sour-sharp, with a touch of flavoring ingredients.
Color:   cream yellow.

Physical and chemical indicators:
Mass fraction of fat,%: 67, 7
Mass fraction of moisture,%: 29, 0

The stability of the emulsion,% intact emulsion: 99, 6 (norm - not less than 97%)
Benzapiren, mg / kg: not detected (in the Russian Federation the indicator is not standardized)
Benzoic acid, mg / kg: 280 (normal - not more than 500 mg / kg)

Microbiological:
BGKP (Bacteria of the group of Escherichia coli (coliforms): not detected (normal - not allowed in 0, 1 g of product) Pathogenic microorganisms, including salmonella: not found (normal - not allowed in 25 g of product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (normal - not more than 50)

Marking:meets the requirements of Article 7 of the Federal Law No. 90-ФЗ, 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 "Mayonnaises. General specifications "according to organoleptic indicators (product consistency)

MOSCOW

Classic high-calorie mayonnaise, fat content 67%
Producer: "Moscow Fat Factory" (Russia, Moscow)
GOST 30004.1-93; TO 9143-446-00334534-2006
Ingredients: refined deodorized sunflower oil, water, sugar, a complex food supplement (dry egg yolk, modified starch, guar and xanthan gum), salt, acetic and lactic acids, preservatives: potassium sorbate, sodium benzoate, mustard flavor identical to natural, beta coloring -carotene
Net weight: 211 g.
Price: 26, 70 rub.

Examination Results

Organoleptic indicators:
Appearance and consistency: an emulsion product of a homogeneous creamy-smearing delicate texture with sufficiently high distribution 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 - not more than 0, 85%)
Peroxide value, mmol of active oxygen / kg of fat extracted from the product: 3, 6 (norm - not more than 10, 0)
The stability of the emulsion,% of unbroken emulsion: 99, 8 (norm - not less than 98%)
Benzapiren, mg / kg: not detected (in the Russian Federation the indicator is not standardized)
Sorbic acid, mg / kg: 500 (normal - not more than 500 mg / kg)
Benzoic acid, mg / kg: 250 (normal - not more than 500 mg / kg)

Microbiological:
BGKP (Bacteria of the group of Escherichia coli (coliforms): not detected (normal - not allowed in 0, 1 g of product) Pathogenic microorganisms, including salmonella: not found (normal - not allowed in 25 g of product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (normal - not more than 50)

Marking:   Meets the requirements of Article 7 of the Federal Law No. 90-ФЗ, 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 "Mayonnaises. General technical conditions ”according to organoleptic indicators (taste and smell). Article added
17.02.2011 05:40