On the eve of the New Year holidays, we usually buy a huge amount of mayonnaise. At the same time, standing at the counter, many are trying to drown out the suddenly awakened inner voice, reminiscent of calorie content and figure, preferring low-calorie, so-called light, varieties of mayonnaise. Portal Oede.by decided to make a New Year's gift to his visitors. We have conducted an examination of the composition, as well as tasting and comparative characteristics of the organoleptic characteristics of low-calorie mayonnaise from the most popular manufacturers. Were selected nine samples of "light" brand mayonnaise: Calve, Maheev, Golden Reserve of the Hostess, Pamax, Minsk Marka, ABC, Lanna. In addition to ordinary customers, 12 chefs from famous restaurants in Minsk were involved in the tasting.

No. pp	Mayonnaise name	Trademark	Manufacturer	% fat
1	Calve "lightweight"	"Calve"		40
2	Calve Extra Light	"Calve"	LLC "Unilever Rus"; Russia, Moscow	20
3	Maheev "salad"	"Maheev"	Essen Production AG CJSC; Russia, Republic of Tatarstan	25
4	Provencal "jubilee" low-calorie	"Kamako"	JV "Kamako Plus" LLC; RB, Borisov	28
5	Slavic mayonnaise	"Minsk brand"	City Dairy Plant No. 3; Minsk	35
6	ABC "classic" low-calorie	"ABC"	JLLC "Firm AVS Plus"; RB, Grodno	30,9
7	Provencal "salad" low-calorie	"Golden Drop"	JSC "Minsk Margarine Plant"; RB, Minsk	20
8	Provencal "De Luxe" low-calorie	"Pamax"	FE "Pamax MKS" OJSC; RB, Minsk	20
9	Mayonnaise "light" low-calorie	Lanna	NP LLC "Foodstuffs"; RB, Minsk	18

The ideal consistency of mayonnaise should be smooth, creamy. Its taste and smell should be delicate, slightly pungent, sour, without traces of bitterness. The presence of added additives and single air bubbles are allowed. Mayonnaise color - from light cream to yellow - cream, uniform throughout the mass. The classic mayonnaise that owes its name to the Mediterranean town of Mahon is selected olive oil, turkey eggs, lemon juice and red pepper.
As our expertise has shown, modern mayonnaises have nothing in common with this sauce. As in the rest of the world, our producers are forced to reduce the cost and preserve their product: they add starch to it, flavored with preservatives and dyes. The product becomes a beautiful long-liver, but loses its traditional taste. In addition, using modified starch instead of regular starch adds harmfulness by being an allergen.
Among the tested samples, only two did not contain modified starch - these are trademark mayonnaise "Maheev" and "Minsk brand"... The "record holder" for the presence of preservatives, dyes and flavorings was the mayonnaise of the trade mark Lanna... The most "natural" - again, trademark mayonnaise "Minsk brand"... Mayonnaise of the Lanna trademark received the lowest taste rating from our experts, who noted a strongly pronounced acidity in the taste due to the presence of citric acid. Perhaps a lot has been added. The tasters also did not appreciate the mayonnaise of the Zolotoy Reserve of the Hostess and ABC brands. Both of these products are distinguished by their sour taste and an abundance of extraneous flavors. Mayonnaise of trade marks was highly appreciated by tasters "Pamax", "Calve" and "Maheev" for its delicate pleasant taste, reminiscent of classic mayonnaise. As for the taste of Maheev mayonnaise, along with a pleasant delicate taste, there are other aromatic shades in it, about which opinions were divided - one part of the tasters liked their presence, and the other did not quite. And yet we are forced to give all three copies a solid “four” on a five-point scale, since their composition is not as close to natural as possible. Mayonnaise received the highest rating of taste from our experts "Slavyansky" ("Minsk Mark"), which, moreover, has the closest to natural composition. With which we congratulate him! It is very pleasant that domestic representatives of low-calorie mayonnaise were on a par with the best, but the most amazing thing is that our "compatriot" also took the first place. Know ours!

Alena Tikhomirova, specially for

The history of the appearance of mayonnaise.

Mayonnaise making line.

Mayonnaise production.

The history of the appearance of mayonnaise.

Homeland of mayonnaise? How did mayonnaise come about? Who Invented Mayonnaise?
There is an islet of Menorca in the Mediterranean Sea. Its capital is an old town called Mahon (Mayon). In the 18th century, unceasing wars were fought over this fertile place among European rulers. In connection with those events, the history of mayonnaise sauce began.
In the 18th century, 1757, the city of Mahon was captured by the French under the leadership of the Duke de Richelieu (the same relative of the Duke of Armand Jean du Plessis Richelieu, who lived from 1585 to 1642. In The Three Musketeers, he besieged the fallen Huguenot fortress of La- Rochelle, in the siege of which the royal musketeer, Rene Descartes, essentially participated). After a while the city was captured by the British. Just like his ancestors, Richelieu was going to hold on even under the condition of starvation.

Menorca island.

Naturally, food in the captured city remained tense - there were only olive oil and turkey eggs. Can you cook a lot from this set? The garrison cooks themselves got tired of such a poor "menu" and during the capture of the city they tried to diversify the menu as much as they could, experimented, invented, but the available products were too few.

When the French garrison and Richelieu himself were no longer able to look at all kinds of scrambled eggs and omelettes, the cook, showing an unusual soldier's ingenuity, found perhaps the most wonderful solution that forever glorified him. Unfortunately, this decision did not preserve his name, since in a difficult struggle he simply forgot to give the name to the sauce of his name).

This quick-witted chef diligently began to grind several egg yolks with salt and sugar, then gradually poured in small portions and constantly stirring until completely homogeneous, then mixed with olive oil, added a little lemon juice to this mixture and thoroughly mixed it all again. (This is a classic recipe for regular mayonnaise.)

After all, even the most ordinary soldier's bread with this additive becomes very tasty!

Richelieu and all his soldiers were delighted. In such conditions, victory over the enemies was assured! This is how this delicious sauce appeared, later named after the captured city - "Maon sauce" or "mayonnaise".

The new seasoning has achieved worldwide fame, which is called "Provencal sauce from Mahon", or in French - "mayonnaise". And to this day, the common and more industrially produced sauce is mayonnaise. In our country, the annual consumption of mayonnaise is about three kilograms per person, and this figure is constantly increasing every year. In addition, the business plan for making mayonnaise is now one of the most profitable.
It is also important that in the manufacture of mayonnaise, a fairly easy-to-use apparatus is used, and the method of making sauces is quite simple. All these factors make it possible to regulate the manufacturing process of products in a short period of time, which is 1 - 2 months.

Mayonnaise production technology.

Mayonnaise is a creamy mass made from refined and deodorized vegetable oils, adding protein and various flavoring components and spices. This product is prepared for consumption, mainly for cold dishes as a seasoning.

Raw materials.
To obtain a mayonnaise product, in our country they mainly use sunflower oil, abroad they use soybean, corn, peanut, as well as cotton, olive and sesame oils.

In the manufacture of mayonnaise, various combinations of emulsifiers are often used. This makes it possible to obtain a highly stable formulation with a lower consumption of emulsifiers.

In our country, egg powder is used as the basis for the emulsifying component. The egg yolk forms the basis of this emulsion and influences its endurance, density, color, as well as the taste of the finished product.

The emulsifying effect of egg yolk or powder is determined by lecithin, as well as other phospholipids, membrane-forming lipoproteins: lipovitellin, lipovitellin and free proteins, phosphitin, livetin.

Such types of egg products as egg powder, egg granular product, dry egg yolk are used. In mayonnaise, the content of egg products ranges from 2 to 6%, depending on the recipe.

Traditionally used in the production of mayonnaise are emulsifiers such as skim milk, dry milk product SMP, whey protein concentrate, dry buttermilk.

Recently, proteins of plant origin, more often soy proteins, have been used more often. In our country, it is allowed to use edible soy protein, edible soy base, edible soy concentrate.

The main problem is the regulation of the emulsion. In the manufacture of mayonnaise, hydrocolloids are used, the regulating effect of which is due to the formation of a three-dimensional reticular structure with an increase in viscosity. Also, hydrocolloids interact with emulsifiers. By chemical nature, hydrocolloids are the same polysaccharides.

In the manufacture of mayonnaise from natural stabilizers, the most widespread use remains for starch and modified starch. In our country, corn starch phosphate grade B is used. Thanks to the esterification of starch with phosphates, a food thickener was obtained, the characteristic feature of which is the ability to dissolve in water or milk at room temperature.

In order to obtain low-calorie mayonnaise in our country, maltin is used, which is produced from potato starch due to partial enzymatic hydrolysis with the following thermal treatment of the hydrolyzate. Maltin is an easily digestible carbohydrate that dissolves when heated to 75-80C.

After it has cooled, a gel of different consistency is formed, depending on what concentration.

In Germany, in the manufacture of sauces used "coolie" - a thickener, which is obtained from the starch and flour of Guar grains.

Thanks to the acid hydrolysis method, starch solutions are extracted, which differ in low viscosity. In the production of potato starch with monochloroacetic acid, carboxymethyl starch is extracted, which has a high regulatory effect in combination with milk powder and egg powder.

The most promising mayonnaise solution thickener and regulator is sodium alginate, which is derived from alginic acids. Alginic acid is found in brown algae and is excreted by some types of bacteria. The alginic acid salt dissolves in cold water to form a viscous solution. Alginates are of interest for therapeutic and prophylactic feeding, due to the fact that it helps to remove heavy metal ions and radioactive isotopes from our body.

At the moment, xanthan, which is a biopolysaccharide, is used abroad to regulate most salad dressings.

Relatively intelligible polysaccharides are gums and mucus that are widely used in the manufacture of emulsion products. The best known are gum arabic and tragacanth. According to the chemical structure, gums are classified as heteropolysaccharides, which consist of a certain amount of monosaccharides, among which there is either one or several uronic acids.
Mustard powder is an additive for flavor, and the proteins contained in this powder equip emulsification and structural formation.

Water, salt, sugar, mustard powder, dill essential oil, black ground pepper, cumin, extracts of spicy and aromatic materials are added to mayonnaise. If sweet mayonnaise is produced, then flavoring extracts are introduced into it according to the technical description.
In order to increase the strength of low-calorie emulsion products to the development of unpleasant microbiological processes while saving, preservatives are introduced into their structure, mainly benzoic salt and sorbic acids.

Mayonnaise is prepared in two ways: batch and continuous.

Manufacturing by batch technology includes the following steps:
- preparation of individual elements of the structure;
- preparation of mayonnaise paste - dissolving dry elements and mixing them until homogeneous. Dissolve dry elements in two mixing devices: in the first - milk powder with mustard powder, and in the second - egg powder. The first is supplied with water with a temperature of 90-100 ° C, a mixture of mustard with milk powder.
- exposure at a temperature of 90-95 ° C for about 20-25 minutes with the forthcoming cooling to 40-45 ° C. The composition of egg powder is heated to 60-65 ° C, held for 20-25 minutes for pasteurization, and then cooled to 30-40 ° C. Next, the compositions from these two mixing devices are combined. The density of dry matter for high-calorie mayonnaise should be at least 37-38%, and for the rest - 32-34%;
- the preparation of the coarse composition of mayonnaise sauce is carried out in large mixers, which are equipped with metal mechanisms with a low speed. In a large mixer add paste, vegetable oil, a solution of salt and vinegar or other acids; homogenization of the liquid in piston homogenizers with a certain pressure to avoid stratification of the prepared liquid.

Uninterrupted production of mayonnaise products on a self-acting line using heat exchangers of the votator type consists in the following actions: prescription dosing of all elements in the preparatory group; mixing the elements and the formation of a mayonnaise composition in an interval of 15 minutes, deaeration of the mayonnaise composition; thermal processing in the first cylinders of the votator with a temperature of about 53-55 ° C; cooling the composition in the second cylinder of the votator to a temperature of about 15-20 ° C; homogenization of the mayonnaise composition in a homogenizer; packing and sealing of cans; product packaging.

Mayonnaise making line.
... Capacity - picking up vegetable oil.
... Intermediate tank - collection of vegetable oil before merging.
... Hydrodynamic device - merging, grinding, temperature processing.
... Pump - vegetable oil supply.
... Intermediate container - designed to preserve the product before packaging.
The screw pump is designed to supply the product to the package. Filling machine - product packaging.

The structure of the demand for mayonnaise is changeable: Russian citizens more often deny cheap varieties and prefer more expensive and better quality ones. Secondly, the results of the campaign against the over-consumption of foods that contain cholesterol are influencing, as a result of which customers try to balance their diet. Mayonnaise imperceptibly drives sour cream out of the consumption basket. Also, most of the mayonnaise manufacturers tend to diversify and introduce sauces into their assortment.

Our manufacturers account for the largest market share for mayonnaise sauces - 92% in volume and 90% in value, and this ratio remains constant.

In the Russian Federation, about 38 organizations are engaged in the mayonnaise business. The five large industries - Unilever, NMZhK, Solnechnye Produkty, Essen Production AG, Efko - account for 62.7% of the market in value terms and 63.8% in real terms.

The autonomous non-profit organization "Russian Quality System" (Roskachestvo) is a national monitoring system that carries out independent research of the quality of goods on the shelves of Russian stores and assigns "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 irreplaceable product

Mayonnaise has long been a part of city life. It is a quick sauce, always ready to eat. He saves in difficult situations, when guests may unexpectedly appear or there is nothing else at hand for a snack. It even began to be released in a lean version. Lenten mayonnaise brands "Schedro", "Ryaba", "Sloboda" will help believers and even those who are losing 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 brands of mayonnaise without sugar. Manufacturers are in no hurry to get rid of the high-calorie preservative, since it belongs to the natural type. If this question is of fundamental importance, it is worthwhile to start cooking mayonnaise at home. But how do factories produce real mayonnaise worthy of the “Quality Mark”?

Technology

To begin with, choose vegetable oil. The main condition is refined and deodorized. Further, emulsifiers are added to transform the mayonnaise into a smooth, thick, creamy emulsion. If we consider the optimal version of quality, then lecithin is used, which is found in egg yolk. However, the use of powdered milk derivatives, for example, or whey, is also permitted. 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 extremes (especially for low- and medium-calorie products), thickeners and stabilizers are added to mayonnaise. The ideal option is xanthan and guar gums, starches, locust bean gums. These additives are not needed in high fat mayonnaise.

The preservatives in mayonnaise are citric acid (vinegar) and sugar. Citric acid provides a sourness and acetic aroma, unlike those 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

Acids, dyes and flavors are dangerous in mayonnaise. If you don't want to risk your health, you can make mayonnaise at home. As it turns out, this is not difficult at all. The main advantage of homemade sauce is the freshness of the products and confidence in the cooking process. We can either trust mayonnaise off the counter or not. But let's move on to the realities of today.

Results were expected

As it turned out, the following are the most popular brands of mayonnaise in Russia with a fat content of 67% (Provencal):

• Billa;
• Globus;
• Baisad;
• Heinz;
• Fine Life;
• Mr. Ricco;
• Rioba;
• "Vkusnoteka";
• "Bouquet";
• "Deli";
• "Everyday";
• "All year round";
• "EZhK";
• "Maheev";
• "The Dream of the Hostess";
• "Moscow Provencal";
• Miladora;
• Novosibirsk;
• Ryaba;
• "Add flavor";
• "Oscar";
• "Selyanochka";
• "Sloboda";
• "Skeet";
• "What you need";
• "Khabarovsk";
• Thousand Lakes.

Among the products sent for research, 9 were released under their own brands, and 7 samples were the largest regional brands.

Research purchases were made at various retail outlets in the country. The cities included Yekaterinburg, Krasnoyarsk, Kislovodsk, Nizhny Novgorod, Novosibirsk and Saratov.

The 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 distinction between mayonnaise and mayonnaise sauce, which can 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 in accordance with the more stringent standards of the Russian quality system, which resemble an expanded version of the requirements of the state standard. The composition of the product is always under the gun: 100% naturalness of the components is expected here, which should have a low acidity level, a stable emulsion and an increased density. The standard does not allow the presence of artificial preservatives in brands of mayonnaise.

Formula

Thus, a quality mayonnaise is a mixture of 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 a product lies in its quality, not safety.

All of the listed samples turned out to be quality products without artificial components. In addition, no testing laboratory found traces of GMOs in the products presented.

What to watch out for

Roskachestvo limits the use of unnatural preservatives in mayonnaise of Russian brands, 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 they are of continuous benefit to our body. These additives have been found to reduce the growth of most microorganisms, especially yeasts and molds.

Preservatives help to increase the important characteristics 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 fight

However, as practice shows, manufacturers often do not think to hide the use of such additives on product labeling, hoping that the target audience is not aware of this issue. Indeed, how many people think about the dangers of vitamins?

However, the product must be manufactured in accordance with the requirements of Roskachestvo, which indicate a restriction on the use of any preservatives of artificial origin. Violation of this requirement knocks out 16 samples of the 27 listed brands of mayonnaise. 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.

Mayonnaise brands from the manufacturers "Every Day", Mr. Ricco, "SKIT", "Moskovsky Provencal", "Miladora", "Sloboda", "Ryaba", "Bouquet", "Khabarovsk", "Novosibirsk Provencal", 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 samples is analyzed. As a result, all products submitted for testing turned out to be safe, which is good news.

"Thin" mayonnaise

Compulsory technical regulations, providing for the presence of 67 percent fat in mayonnaise brands, as it turned out in the course of the study, is often not observed. The packages confidently assert that the 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 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 a brand of mayonnaise (you can see a photo of the product below in the article), which most of all "sins" in this parameter.

Heinz's Provencal 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 to Rospotrebnadzor for consideration.

Expert opinion

According to Ekaterina Nesterova, executive director of the Association of Producers and Consumers of Fat and Oil Products, as a result of laboratory studies, it was found that the largest discrepancies were identified in the mass fraction of fat. The product must clearly meet the requirements and the stated information 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 well oriented here.

With regard to the ban on preservatives, laid down in the Roskachestvo standard, Ekaterina responds favorably, considering it correct. The chief executive says that many brands of mayonnaise have already tightened their product requirements by eliminating the use of 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 is no secret, says Nesterova, 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 are bactericidal lamps, and disinfection of equipment, cleanliness of industrial premises, air, water and so on.

Which brand of mayonnaise is best?

The samples that underwent examination were found to be safe products in accordance with the established norms. Some products even meet the increased quality requirements that were established by the Roskachestvo regulations. Five brands of domestic production have received the "Quality Mark". These include:

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

The "Novosibirsk Provencal" brand mayonnaise became a high-quality product.

According to the examination, 8 more items were recognized as quality goods: "Selyanochka", "Oscar", Fine Life, Globus, "Dream of the Hostess", "Thousand Lakes", "EZhK", "Gastronom".

We hope that the information provided in this article will help you make your choice in the grocery store.

There is no sauce more versatile than mayonnaise. Dress up a salad, make a sandwich or decorate your main course. But what can I say, a delicious mayonnaise is able to "save" and make even an unsuccessfully cooked dish tasty. Surprisingly, it was invented, as they say, in a hurry, and from the most affordable products. True, high quality and fresh.

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

What mayonnaises are made of

There is not a single superfluous component in the composition of mayonnaise, each plays a specific role. The fat base is sunflower, olive, soybean, corn, peanut and other vegetable oils. The choice of oil is at the request of the manufacturer, with one condition - it must be refined and deodorized. The high content of vegetable oil in combination with egg whites determines the nutritional value of mayonnaise. Thanks to oils, mayonnaise is a product that is easily absorbed by the body.

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

Mayonnaises are high-calorie (fat mass fraction from 55%), medium-calorie (40-55%) and low-calorie (up to 40%). Everyone is free to choose to taste, but high-calorie mayonnaise is considered a classic. It is more expensive than its low-fat counterparts because natural ingredients must be used in its production. We chose this one for the study (the study was conducted on December 20, 2010).

Marking

There is one remark about the design of the labeling - 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 is akin to dry milk, and is not as nutritious and healthy as a fresh product.

Some manufacturers use flavors that are 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 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 for aromatization of the product than natural, obtained from a vanilla pod. Like any chemical product, such flavors can contain toxic impurities that impair liver and kidney function, inhibit cardiac and respiratory activity, and negatively 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 onset of deterioration of the product (souring). The peroxide number reflects the content of peroxides - the products of fatty acid oxidation of oils that make up 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 persistence of the emulsion is an indicator of the quality of the mayonnaise. The emulsion should not disintegrate (disintegrate) very quickly.

The experts were unexpectedly disappointed by the advertising-promoted Moskovsky mayonnaise (Moscow MZhK). The sample surprised me with a high peroxide number, 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 extremely 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 periods? It turns out that if this mayonnaise is stored for at least a couple of weeks out of the promised 6 months, and even at the wrong temperature, we will get a completely spoiled product. Or maybe a dish, if we don't notice during the time, we won't try the mayonnaise before seasoning the salad. The peroxide number was also high for the Skeet sample.

Preservatives and Microbiological Testing

One of the permitted ingredients in mayonnaise is 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, taking into account the increasing demand for natural products, there is a tendency to abandon the use of preservatives. This is not an easy task, but still doable. This requires quality ingredients and hygienic production conditions.

Among the tested samples, there were only two that could boast of a pure preservative-free recipe: Sloboda and Skeet. The rest of the samples contain sorbic acid, the content of which in mayonnaise should not exceed 500 mg / kg. The highest content of this preservative, but within the normal range, was found in mayonnaise “Mr. Ricco "and" Moskovsky "- 500 mg / kg. These samples also contain another preservative, benzoic acid.

From 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 stipulated norms.

Organoleptic evaluation

Mayonnaise is a creamy emulsion, thick, with lonely air bubbles. The taste and smell of the product should be delicate, slightly pungent, sour, without traces of bitterness. Mayonnaise color 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 difficult to spread over the surface. Moscow mayonnaise, on the other hand, can boast of its wonderful consistency: for example, in a salad it will evenly envelop each ingredient. However, the sample struck the probants with an unpleasant, oxidized taste and odor. Apparently, insufficient 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 real natural mayonnaise is not a widespread product today. The best in our test turned out to be Sloboda mayonnaise - with a composition as close to natural as possible, with a minimum of food additives and without preservatives, without starch and other thickeners, it showed itself from all sides as an excellent student.

Most of the additives: antioxidants and preservatives were found in the sample "Calve", respectively, and the shelf life of this mayonnaise turned out to be much higher than that of other brethren.

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"

Manufacturer: 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 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)
Stability of the emulsion,% of unbroken emulsion: 99.5 (norm - not less than 98%)
Benzapirene *, mg / kg: not detected (less than 0, 0005); in the Russian Federation, the indicator is not standardized

microbiological:

Marking:

Conclusion: The marking is complete.

"KALVE"

Classic medium-calorie mayonnaise, fat content 55%
Producer: LLC "Unilever Rus" (Russia, Moscow, Balakirevsky lane, 1)
GOST 30004.1-93 Ingredients: refined deodorized vegetable oil, water, egg yolk, sugar, modified starch thickener, salt, acetic acid, whey protein concentrate, acidity regulator lactic acid, flavors: natural pepper, mustard identical to natural; preservative sorbic acid, calcium sodium EDTA antioxidant, beta-carotene dye
Net weight: 230 g.
Price: 13, 90 rubles.

Expertise results

Appearance and consistency: an emulsion product of a viscous, slightly spreading consistency, without delamination. Smell and taste: slightly acidic, moderately salty taste. Smell 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 - no more than 0, 85%)
Peroxide number, mMol of active oxygen / kg of fat isolated from the product: 2, 4 (norm - no more than 10, 0)

Sorbic acid, g / kg: 0, 96 (norm - no more than 1 g / kg)
Benzoic acid, mg / kg: not detected (norm - no more than 500 mg / kg)

microbiological: BGKP (Coliform bacteria (coliforms): not detected (norm - not allowed in 0.1 g of the product) Pathogenic microorganisms, including salmonella: not detected (norm - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (norm - not more than 50)

Marking:meets 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 Fat and Oil Products”, as well as the requirements of GOST 30004.1-93 “Mayonnaises. General specifications. "

"SKIT"

High-calorie mayonnaise "Provencal", fat content 67%
Manufacturer: LLC "Company Skit" (Russia, Moscow, Kavkazsky blvd., 59, building 2)
GOST 30004.1-93
Composition: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: emulsion product of uniform creamy-spreading consistency, without delamination. Smell and taste: sour-spicy, without extraneous tones. Color: light cream.

Physical and chemical indicators:
Mass fraction of fat,%: 67, 5
Mass fraction of moisture,%: 27, 5
The acidity calculated as acetic acid,%: 0, 24 (rate - not more than 0, 85%)
Peroxide number, mMol of active oxygen / kg of fat isolated from the product: 6, 6 (norm - no more than 10, 0)
Stability of the emulsion,% of unbroken emulsion: 99, 3 (norm - not less than 98%)
Benzapirene, mg / kg: not detected (in the Russian Federation, the indicator is not standardized)
Sorbic acid, mg / kg: not detected (norm - no more than 500 mg / kg)
Benzoic acid, mg / kg: not detected (norm - no more than 500 mg / kg)

microbiological:
BGKP (Coliform bacteria (coliforms): not detected (norm - not allowed in 0.1 g of the product) Pathogenic microorganisms, including salmonella: not detected (norm - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (norm - not more than 50)

Marking:meets 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 Fat and Oil Products”, as well as the requirements of GOST 30004.1-93 “Mayonnaises. General specifications. "

"MR.RICCO"

Quail egg mayonnaise high-calorie, fat content 67%
Producer: JSC "Kazan fat plant" (Republic of Tatarstan, Laishevsky district, Usady village)
GOST 30004.1-93
Composition: refined deodorized sunflower oil, water, granulated sugar, stabilizer "Stabimuls", salt, acetic acid, quail eggs, refined olive oil, skimmed milk powder, preservatives: potassium sorbate and sodium benzoate, natural flavoring agent "Mustard", antioxidant "Dissolvin ", Natural dye" Micromy yellow "
Net weight: 210 g.
Price: 29, 60 rubles.

Expertise results

Organoleptic characteristics:
Appearance and consistency: emulsion product of jelly-spreading consistency. The consistency is heavy, overly viscous, with insufficient distribution properties. Smell and taste: sour, spicy, with a touch of flavor ingredients introduced.
Color: creamy yellow.

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

Stability of the emulsion,% of unbroken emulsion: 99.6 (norm - not less than 97%)
Benzapirene, mg / kg: not detected (in the Russian Federation, the indicator is not standardized)
Benzoic acid, mg / kg: 280 (norm - no more than 500 mg / kg)

microbiological:
BGKP (Coliform bacteria (coliforms): not detected (norm - not allowed in 0.1 g of the product) Pathogenic microorganisms, including salmonella: not detected (norm - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (norm - not more than 50)

Marking:meets 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 specifications "by organoleptic indicators (product consistency)

"MOSCOW"

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

Expertise results

Organoleptic characteristics:
Appearance and consistency: an emulsion product of a homogeneous creamy-smearing delicate consistency, which has 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
The acidity calculated as acetic acid: 0%, 4 (rate - not 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% intact emulsion 99, 8 (norm - not less than 98%)
Benzapirene, 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 (Coliform bacteria (coliforms): not detected (norm - not allowed in 0.1 g of the product) Pathogenic microorganisms, including salmonella: not detected (norm - not allowed in 25 g of the product)
Yeast, CFU / g: less than 1 * 10 (norm - not more than 500)
Mold, CFU / g: less than 1 * 10 (norm - not more than 50)

Marking: meets 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 "in terms of organoleptic indicators (taste and smell). Article added
17.02.2011 05:40

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

On the eve of the International Day of mayonnaise, "Komsomolskaya Pravda" has decided to find out: what kind of mayonnaise is the best? To this end, in the capital's hypermarket "Hippo", which recently opened at 2 Goretskogo Street, the press center of "Komsomolskaya Pravda" organized a closed tasting for customers: none of those who tried it knew which Belarusian manufacturer mayonnaise he was tasting.

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

But we must pay tribute to the Belarusian producers who have tried their best and have developed dozens of important product.

To make it easier for the tasters to figure it out, we placed plates with mayonnaise and slices of white bread with toothpicks on the tables. Pour some bread and dip it into mayonnaise! And so that everything was fair, the plates with mayonnaise were not signed and the names of the brands were not disclosed. We offered our customers to try mayonnaise from four Belarusian producers in three categories: high, medium and low calorie. As the revived near our impromptu counter Visitors spacious brand new hypermarket!

It turned out that the mayonnaise like all categories of people: 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 briskly walked up to the table, pinned the bread on a skewer and dipped it into a plate with medium-calorie mayonnaise. Then to the next one, then again and again.

You know, and you wanted to deceive me, because all the producers tried very hard, it is not easy to determine the best one ... - the taster was confused. - But I liked No. 3 more. To the accompaniment of a kebab with an onion and seasonings, it will be oh, how delicious! And the man smacked his lips so reliably that only those present did not salivate!

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

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

For me, the most delicious high-calorie one is number 4 - the elderly hostess nodded.

The handsome 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 a bitter taste, and his wife liked it with a delicate creamy taste.

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

There really are no comrades in taste and color. You can't please everyone! At some point, a real line 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 has confirmed the already well-known truth: no self-respecting hostess can do without mayonnaise in the winter for the new year, that in the summer during the dacha-barbecue season!

WHO WHERE?

WHO HAS WON?

There were no indifferent people at 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 mayonnaise, in the niche of low-calorie preferences were on the side of mayonnaise "My home kitchen". The honorable second place was taken by the medium-calorie Lanna mayonnaise and the high- and low-calorie ABC mayonnaise, which also took the second place. At the same time, the tasters were asked to indicate that any of the presented mayonnaise will take its rightful place on their festive table!

Lanna

"My home kitchen"

"Golden Drop"

Combine "

JSC "Minsk Margarine Plant"

ODO "Firm ABC"

Lanna - classic technologies in the best traditions of Soviet times; - produced according to our own recipe, using the best raw materials - our own production laboratory controls the quality of products.

"Provence 37" - verified recipe; - based on selected high quality raw materials; - despite the decrease in fat, it retained the full flavor of classic Provencal

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

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

Versatile, suitable as a dressing for puff salads, for marinating and roasting meat, poultry, making sandwiches.

Ideal for salad dressing and calorie-focused meals. 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, roasting meat, fish and poultry, baking shortbread.