On the eve of the New Year holidays, we usually buy a huge amount of mayonnaise. At the same time, while standing at the counter, many try to drown out the suddenly awakened inner voice, reminiscent of caloric content and body, preferring low-calorie, so-called light, varieties of mayonnaise. Portal Oed.by  I decided to make a New Year's gift to my visitors. We conducted an examination of the composition, as well as tasting and comparative characteristics of the organoleptic indicators of low-calorie mayonnaise from the most popular manufacturers. Were selected nine samples of "light" mayonnaise brands: “Calve”, “Makheev”, “Mistress's Golden Reserve”, “Pamaks”, “Minsk Brand”, “ABC”, “Lanna”.  In addition to the usual buyers, 12 chefs from famous restaurants in Minsk were invited to the tasting.

Nn number	Name of mayonnaise	Trademark	Manufacturer	% fat
1	Calve "easy"	Calve		40
2	Calve Extra Light	Calve	Unilever Rus LLC; Russia, Moscow	20
3	Makheev "salad"	"Maheev"	CJSC Essen Production AG; Russia, Republic of Tatarstan	25
4	Provencal "anniversary" low-calorie	"Kamako"	JV "Kamako Plus" LLC; RB, Borisov	28
5	Slavic mayonnaise	Minsk Brand	"City Dairy Factory №3"; Minsk	35
6	ABC "classic" low-calorie	"ABC"	SOOO "Firm ABC Plus"; RB, Grodno	30,9
7	Provencal “low-calorie salad”	Golden Drop	Minsk Margarine Plant OJSC; RB, Minsk	20
8	Provencale "De Luxe" low-calorie	"Pamaks"	FE "Pamaks MKS" JSC; RB, Minsk	20
9	Light low-fat mayonnaise	"Lanna"	NP LLC “Food”; RB, Minsk	18

  The ideal consistency of mayonnaise should be homogeneous, creamy. The taste and smell of it should be gentle, slightly sharp, sour, without a trace of bitterness. Supplements and single air bubbles are allowed. The color of mayonnaise - from light cream to yellow - cream, uniform throughout the mass. The classic mayonnaise, which owes its name to the Mediterranean city of Mahon, is selected olive oil, turkey eggs, lemon juice and red pepper.
As our expertise has shown, modern mayonnaise has nothing to do with this sauce. As in the rest of the world, our manufacturers are forced to reduce the price and preserve their product: they add starch to it, flavor it with preservatives and dyes. The product becomes a beautiful long-lived, but the traditional taste loses. In addition, the use of modified starch instead of the usual adds harm, being an allergen.
  Among the tested samples, only two did not contain modified starch - this is brand mayonnaise "Maheev"  and Minsk Brand. The “record holder” in the presence of preservatives, dyes and flavors was brand mayonnaise "Lanna". The most "natural" - again, brand mayonnaise Minsk Brand. Our experts received the lowest grade for the Lanna brand mayonnaise, which noted a strongly pronounced acidity in taste due to the presence of citric acid. Perhaps it added a lot. Also, the tasters were not very high for the mayonnaise of the “Golden stock of the hostess” and “ABC” brands. Both of these products are distinguished by a sour taste and an abundance of extraneous flavoring additives. Trademark mayonnaise was highly appreciated by tasters "Pamaks", Calve  and "Maheev"  for its delicate pleasant taste, reminiscent of a classic mayonnaise. As for the taste of Maheev mayonnaise, along with a pleasant delicate taste, there are other aromatic tones in it, about which opinions were divided - one part of the tasters liked their presence, and the other did not quite. And yet we have to put a solid “four” on all five copies on a five-point scale, since their composition is not as close as possible to the natural one. Mayonnaise received the highest appreciation of taste from our experts. "Slavic" ("Minsk Brand"),  which also has the closest to the natural composition. With what 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 was that our “compatriot” won first place. Know ours!

Alena Tikhomirova, especially for

The history of the appearance of mayonnaise.

Mayonnaise production line.

Mayonnaise production.

The history of the appearance of mayonnaise.

Home of mayonnaise? How did mayonnaise appear? Who came up with mayonnaise?
In the Mediterranean there is the islet of Minorca. Its capital is an old town called Maon (Mayon). In the 18th century, incessant wars among European rulers were fought over this fertile place. 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 rule of the duke de Richelieu (that same relative of the duke Armand Jean du Plessis Richelieu, who lived from 1585 to 1642. In the Three Musketeers, he besieged the fallen Huguenot fortress of Lja Rochelle, in the siege of which in fact participated the royal musketeer - Rene Descartes). After a while the city was captured by the British. Just like his ancestors, Richelieu was going to stay even under the condition of starvation.

The island of Menorca.

Naturally, the food in the captured city remained tense - there were only olive oil and turkey eggs. Is it possible to cook a lot from this set? Garrison cooks themselves were fed up with such a poor “menu” and during the seizure of the city they tried to diversify the menu as best they could, experimented, invented, but there were too few available products.

When the French garrison and Richelieu himself were no longer in a position to look at all kinds of scrambled eggs and omelets, the cook, who showed unusual soldier ingenuity, found perhaps the finest solution that forever glorified him. Unfortunately, this decision did not preserve his name, as in a difficult struggle he simply forgot to give the name to the sauce of his name).

This quick-witted cook diligently began to grind several egg yolks with salt and sugar, then gradually poured in small portions and constantly stirred 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 ordinary mayonnaise.)

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

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

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

Production technology of mayonnaise.

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

Raw material
  To get a mayonnaise product, in our country sunflower oil is mainly used, soybean, corn, peanut oil, as well as cotton, olive and sesame oils are used abroad.

In the manufacture of mayonnaise often use a different combination of emulsifiers. This makes it possible to obtain a highly stable composition with a lower emulsifier consumption.

In our country, egg powder is used as the basis for the emulsifying component. The egg yolk forms the basis of this emulsion and affects its endurance, thickness, color, and also 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, lipovitellinin and free proteins, phosphitin, levetin.

Apply such varieties of egg products as egg powder, egg granulated product, dry egg yolk. In mayonnaise, the content of egg products ranges from 2 to 6%, depending on the recipe.

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

Recently, plant proteins are used more often, more often soy proteins. In our country it is allowed to use food soy protein, food soy base, food soy concentrate.

The main problem is the regulation of the emulsion. In the manufacture of mayonnaise, hydrocolloids are used, the regulating action of which is due to the formation of a three-dimensional netted 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 widely used remains for starch and modified starch. In our country, corn phosphate brand B starch is used. Due to esterification of starch by phosphates, a food thickener has been obtained, which is characterized by its ability to dissolve in water or milk at room temperature.

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

After it has cooled, a gel is formed which varies in consistency depending on the concentration.

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

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

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

At present, xanthan gum, which is a biopolysaccharide, is used to regulate most salad seasonings abroad.

Relatively intelligible polysaccharides are gums and mucus, widely used in the manufacture of emulsion products. More famous is the Arabian and tragacanth gum. According to the chemical structure, gums are referred to as heteropolysaccharides, which consist of a certain amount of monosaccharides, among which is either one or several uronic acids.
   Mustard powder is an additive for taste, and proteins contained in this powder equip emulsification and structural formation.

Water, salt, sugar, mustard powder, dill essential oil, black pepper, cumin, extracts of spicy and aromatic materials are added to the mayonnaise. If sweet mayonnaise is produced, 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, mainly benzoic salt and sorbic acid, are introduced into their structure.

Mayonnaise is prepared in two ways: periodic and continuous.

The manufacture of periodic technology includes the following steps:
   - preparation of individual elements of the structure;
   - preparation of mayonnaise paste - dissolving dry elements and mixing them to a homogeneous position. Dissolve the dry elements in two mixing devices: in the first - powdered milk with mustard powder, and in the second - egg powder. In the first deliver water with a temperature of 90-100 ° C, a mixture of mustard and powdered milk.
   - holding at a temperature of 90-95 ° C for about 20-25 minutes with the upcoming cooling to 40-45 ° C. The composition of the egg powder is heated to 60-65 ° C, held for 20-25 minutes for pasteurization, and then cooled to 30-40 ° C. Further, the compositions of these two mixing devices combine. The density of dry substances for high-calorie mayonnaise should be at least 37-38%, and for the rest - 32-34%;
   - cooking coarse composition of mayonnaise sauce - is carried out in large mixers, which are equipped with metal mechanisms with a low speed. Paste, vegetable oil, salt solution and vinegar or other acids are added to the large mixer; homogenization of fluid in piston homogenizers with a certain pressure in order to avoid stratification of the prepared fluid.

The uninterrupted production of mayonnaise products on a self-acting line using heat exchangers of the type of a votator consists of the following actions: prescription dosing of all elements in the preparatory group; mixing elements and the formation of mayonnaise composition in the interval of 15 minutes, the deaeration of 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 driver to a temperature of about 15-20 ° C; homogenization of mayonnaise composition in a homogenizer; packing and sealing cans; product packaging.

Mayonnaise production line.
   . Capacity - picking up vegetable oil.
   . Intermediate tank - collecting vegetable oil before merging.
   . Hydrodynamic device - merging, grinding, temperature processing.
   . Pump - vegetable oil supply.
   . Intermediate capacity - designed to preserve the product before packaging.
   Screw pump - designed to supply the product to the package. Filling machine - packaging products.

The design of the demand for mayonnaise is changeable: Russian citizens are more likely to deny cheap varieties and prefer expensive and better in quality. Secondly, the results of the campaign in the fight against excessive use of foods that contain cholesterol, because of what customers are trying to balance their diet. Mayonnaise imperceptibly drives sour cream out of the consumption basket. Also, most manufacturers of mayonnaise tend to diversify and introduce sauces into the range.

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

In the Russian Federation, about 38 organizations are engaged in mayonnaise business. The five major industries - Unilever, NMGK, “Solar Products”, “Essen Production AG”, “Efko” - they account for 62.7% of the market in terms of value and 63.8% in real.

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 of the best Russian products.

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

Indispensable product

Mayonnaise has long been a part of city life. This is a quick sauce, always ready to eat. He saves in difficult situations when guests can suddenly descend, or there is nothing else for snacking at hand. He even began to be produced in the lean version. Lenten mayonnaises of the “Schedro”, “Ryaba”, “Sloboda” brands will help the believers and even those who are losing weight during difficult moments of lack of dressings. With losing everything, however, more difficult.

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 high-calorie preservative, as it refers to the type of natural. If this question is fundamental, it is worth to do mayonnaise cooking at home. But how do factories produce real mayonnaise worthy of owning the "Mark of Quality"?

Technology

To start choose vegetable oil. The main condition is refined and deodorized. Further, to convert the mayonnaise into a homogeneous, thick, creamy emulsion, emulsifiers are added. If we consider the optimal version of quality, we use lecithin, which is contained in the egg yolk. However, it is allowed to use dry milk derivatives, for example, or whey. As an emulsifier can be mustard powder, which gives an incredible zest to mayonnaise.

In order to avoid stratification during transportation or temperature drops (especially for low and medium-calorie foods), thickeners and stabilizers are added to the mayonnaise. Ideal - xanthan and guar gum, starches, carob resin. These additives do not need mayonnaise with a high percentage of fat.

Preservatives in mayonnaise are citric acid (vinegar) and sugar. Citric acid provides acidity and vinegar flavor, unlike those in which it is not used. Production technologies for different brands of their own. Some manufacturers do not want to spoil their product with acetic acid and prefer to keep the vector of optimal naturalness and taste.

Risk factors

Dangerous in mayonnaise are acids, dyes and flavors. If you do not want to risk your health, you can cook mayonnaise at home. As it turns out, this is quite easy. The main advantage of homemade sauce is the freshness of products and confidence in the cooking process. We can either trust or not mayonnaise from the counter. 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% (Provencal) were the following:

• Billa;
• Globus;
• Baisad;
• Heinz;
• Fine Life;
• Mr.Ricco;
• Rioba;
• "Vkusnoteka";
• "Bouquet";
• "Deli";
• "Everyday";
• "All year round";
• "EZHK";
• "Maheev";
• "The dream of the mistress";
• "Moscow Provence";
• Miladora;
• Novosibirsk;
• Ryaba;
• "Sweep up";
• "Oscar";
• "Selyanochka";
• "Sloboda";
• Skit;
• “That which is necessary”;
• Khabarovsk;
• "Thousand Lakes".

Among the goods sent for research, 9 were produced under their own brands, and 7 samples acted as the largest regional trademarks.

Procurement for research conducted in various outlets of the country. The cities included Yekaterinburg, Krasnoyarsk, Kislovodsk, Nizhny Novgorod, Novosibirsk and Saratov.

Quality is beyond praise

According to GOST, mayonnaise is a sauce that contains at least 50 percent of fat and 1 percent of egg products. These characteristics create the line 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 according to the more stringent standards of the Russian quality system, which resemble an expanded version of the requirements of the state standard. Under the gun is always the composition of the product: it is expected one hundred percent naturalness of the components, which should have a low level of acidity, stable emulsion and high density. The standard does not allow the presence of artificial preservatives in mayonnaise grades.

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 colors, antioxidants, sugar and salt.

However, according to the deputy head of the organization for quality control, Elena Saratseva, mandatory technical regulations allow the use of certain artificial ingredients. It turns out that the naturalness of the product lies in its quality, and not in safety.

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

What to watch out for

Roskokachestvo restricts the use of non-natural preservatives in mayonnaise of Russian trademarks, which include:

• sorbic acid and its salts;
• benzoic acid;
• antioxidants (including EDTA);
• vitamins;
• multivitamin premix;
• complex stabilization systems (i.e. food additives).

It may seem absurd inclusion in the list of vitamins, because it is believed that from their body a solid benefit. As it turned out, these additives 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 authority.

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. And in fact, how many people will think about the dangers of vitamins?

However, the product must be manufactured in accordance with the requirements of Roskoschestvo, which specify a limit on the use of any preservatives of artificial origin. Violation of this requirement knocks 16 samples out of 27 listed brands of mayonnaise. The "retired" from the race for the title of the best 16 products, as it turned out, include benzoic (E210) or sorbic (E200) acids.

The pleasant exception was the brand of mayonnaise from the manufacturers of "Everyday", Mr.Ricco, "SKIT", "Moscow 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, pathogens (including salmonella and E. coli) in samples is analyzed. As a result, all products presented for testing turned out to be safe, which is good news.

Thinner mayonnaise

Obligatory technical regulations providing for the presence of 67 percent fat content in brands of mayonnaise, as it turned out during the study, are often not observed. The packages confidently say that mayonnaise complies with GOST (No. 31761 “Mayonnaise and mayonnaise sauces”), however, 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 labeling.

In 13 cases out of 27 manufacturers reduced the percentage of fat content of their products. It turned out that Heinz is a brand of mayonnaise (you can see the photo of the product below in the article), which “sins” most of all according to this parameter.

Heinz's Provencal contains only 61 percent fat. Such actions may be regarded as a violation of consumer rights with respect to reliable information about the product. Therefore, this information immediately went to the Rospotrebnadzor for review.

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 research, it was found that the largest discrepancies were identified by the mass fraction of fat. The product must clearly meet the requirements and information stated about it. Unfortunately, the taste of an ordinary consumer is unlikely to be able to detect the difference in the percentage ratio of fats, only a taster with high qualifications will be well oriented.

Regarding the ban on preservatives laid down in the standard Roskachestvo, Catherine responds approvingly, considering it to be correct. The executive director says that today manufacturers of many brands of mayonnaise have tightened the requirements for their products, refusing to use preservatives. Such a turn for the better is regarded as the restoration of a high production culture and the corresponding sanitary conditions necessary for this. It is not a secret, says Nesterova, 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 equipment disinfection, cleanliness of industrial premises, air, water and so on.

What brand of mayonnaise is better?

Samples subjected to the examination, proved to be safe products in accordance with established standards. Some products even meet the increased quality requirements that were established by the Roskachestvo regulations. Five domestic brands received the Quality Mark. These include:

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

The highest quality product was mayonnaise brand Novosibirsk Provencal.

According to the expertise, 8 more quality products were recognized as “Selyanochka”, “Oscar”, Fine Life, Globus, “Mistress’s Dream”, “Thousand Lakes”, “EZHK”, “Gastronom”.

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

No sauce is more universal than mayonnaise. Dress up a salad, make a sandwich or decorate main dishes. What can I say, a tasty mayonnaise is able to “save” and make even an unsuccessfully cooked dish tasty. Surprisingly, he was invented, that is called in a hurry, and from the most affordable products. True, quality and fresh.

Can modern mayonnaise boast such naturalness and taste, the Internet resource Kachestvo.ru decided to find out by laboratory. To this end, five samples of popular brands of mayonnaise were purchased from the distribution network and sent to the test center for research.

What made mayonnaise

In the composition of mayonnaise there is not a single extra component, each has a specific role. Sunflower, olive, soybean, corn, peanut and other vegetable oils act as a fat 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 whites 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 dried milk, which serve as an emulsion stabilizer. Acetic acid and citric acid are both flavoring agents and inhibit the development of microorganisms by lowering the pH. Soda contributes to the swelling of proteins of dry egg and dairy products in the production process, softens the taste of mayonnaise. Salt, sugar and mustard powder perform the role of food additives.

Mayonnaise can be high-calorie (mass fraction of fat 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, since natural ingredients should be used in its production. This is what we have chosen for the study (the study was conducted on December 20, 2010).

Marking

One note to the labeling is that some manufacturers are silent about what yolk was used to make mayonnaise: dry or fresh. And this is important information, because the powder mixture is akin to dry milk, and is not as nutritious and useful as a fresh product.

Some manufacturers use flavors identical to natural. True, honestly admit it on the label. What it is? Unfortunately, this is 100% chemistry. In terms of their chemical composition, they do correspond to natural ones, but are “mined” by organic synthesis, which means they are cheap and economical. For example, vanillin, which is identical to natural, requires 40 times less aromatization of a product than natural, obtained from a vanilla pod. Like any chemical product, such flavors may contain toxic impurities that impair liver and kidney function, inhibit cardiac and respiratory activity, and adversely affect metabolic processes.

Laboratory research

One of the indicators of mayonnaise freshness is acidity. It reflects the suitability of mayonnaise for food purposes and reflects the content of acids, the accumulation of which indicates the beginning of deterioration of the product (souring). Peroxide value reflects the content of peroxides - products of oxidation of fatty acids of oils, which are part of mayonnaise. This is a kind of indicator of oil's resistance to oxidation. 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 decay (collapse) very quickly.

Unexpectedly, the Moscow-promoted mayonnaise (Moscow SWC) disappointed experts. The sample was surprised by the high, at the limit of tolerance, peroxide value, and then during the tasting - sour taste and smell. We did not expect this, because the sample got into the laboratory exclusively fresh and could not turn sour. In addition, the composition contains preservatives that protect the product from damage.

There is only one conclusion - the manufacturer decided to save on raw materials and used low-quality vegetable oil in the preparation of this mayonnaise. A reasonable question arises: what about the warranty period? It turns out that if this mayonnaise is still stored at least a couple of weeks from the promised 6 months, and not even at the right temperature, we will get a spoiled product. And maybe a dish, if we do not notice it in time, we will not try mayonnaise before filling 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 doable. This requires high-quality ingredients and hygienically clean production conditions.

Among the tested samples, there were only two that could boast of a pure conservative-free formulation: "Sloboda" and "Skit". In the remaining samples there is 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 is found in mayonnaise “Mr. Ricco "and" Moscow "- 500 mg / kg. In the same samples contains another preservative - benzoic acid.

From microbiological indicators in mayonnaise they searched for E. coli, pathogenic microorganisms (including Salmonella), mold fungi and yeast. All mayonnaise microbial content does not exceed the prescribed standards.

Organoleptic evaluation

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

In the process of tasting, experts immediately identified the "bad guys": samples "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, because of which it is difficult to distribute over the surface. Mayonnaise "Moscow", by contrast, can boast of its wonderful texture: for example, in a salad it will envelop every ingredient evenly. However, the sample struck the probants with an unpleasant, off-flavor taste and smell. Apparently in the production of this sauce was not used enough fresh and refined oil. However, this is most likely the case, according to the results of the physicochemical studies of our samples.

Talk less, work more

Summing up, it remains to add that real natural mayonnaise is currently undisputed product. The best in our test was mayonnaise "Sloboda" - with a composition as close as possible to the natural, with a minimum of food additives and without preservatives, without starch and other thickeners, he showed himself from all sides as an "excellent student".

Most of all additives: antioxidants and preservatives were found in the sample “Calve”, 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"

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

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 (the norm is not more than 10, 0)
Emulsion resistance,% intact emulsion: 99, 5 (the norm is not less than 98%)
Benzapiren *, mg / kg: not detected (less than 0, 0005); in Russia, the indicator is not standardized

Microbiological:

Marking:

Conclusion:   Marking is complete.

"CALVE"

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

Examination results

  Appearance and consistency: emulsion product of a viscous, slightly spreading consistency, without stratification. Odor and taste: taste slightly sour, moderately salty. Odor characteristic of the 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 (the norm is not more than 10, 0)

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

Microbiological:  BGKP (coliform bacteria: 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 - no 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-Fat Products ", as well as the requirements of GOST 30004.1-93" Mayonnaise. General technical conditions.

SKIT

High-calorie mayonnaise "Provencal", 67% fat
Manufacturer: LLC "Company Skit" (Russia, Moscow, Caucasian Blvd, 59, p.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.

Examination results

Organoleptic characteristics: Appearance and consistency: an emulsion product of a uniform creamy-smearing consistency, without delamination. Smell and taste: sourish and spicy, 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 (the norm is not more than 10, 0)
Emulsion resistance,% 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 (the norm is not more than 500 mg / kg)
Benzoic acid, mg / kg: not detected (the norm is not more than 500 mg / kg)

Microbiological:
BGKP (coliform bacteria: 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 - no 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-Fat Products ", as well as the requirements of GOST 30004.1-93" Mayonnaise. General technical conditions.

"MR.RICCO"

High-calorie mayonnaise on quail egg, fat content 67%
Manufacturer: OJSC "Kazan Fat Factory" (Republic of Tatarstan, Laishevsky district, village Usady)
GOST 30004.1-93
Composition: refined deodorized sunflower oil, water, granulated sugar, stabilizer “Stabimus”, salt, acetic acid, quail eggs, refined olive oil, skimmed milk powder, preservatives: potassium sorbate and sodium benzoate, flavoring and natural “Mustard”, antioxidant “Dissolvin” ", Natural dye" Mikhromovy yellow "
Net weight: 210 g
Price: 29, 60 rubles.

Examination results

Organoleptic characteristics:
Appearance and consistence: an emulsion product of a gel-like-light consistency. The consistency is heavy, overly viscous, with insufficiently good dispersed properties. Smell and taste: sourish and spicy, with a taste of flavoring ingredients.
Colour:  creamy yellow.

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

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

Microbiological:
BGKP (coliform bacteria: 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 - no 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 "by organoleptic characteristics (product consistency)

"MOSCOW"

Mayonnaise classic high-calorie, fat content 67%
Manufacturer: Moscow Fat Factory (Russia, Moscow)
GOST 30004.1-93; THAT 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 flavoring identical to natural, dye beta -carotene
Net weight: 211 g.
Price: 26, 70 rubles.

Examination results

Organoleptic characteristics:
Appearance and consistency: an emulsion product of a homogeneous creamy-thin soft consistency, with a fairly high distributed properties, without exfoliation. Smell and taste: there is a taste and smell of insufficiently purified 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 (the norm is not more than 10, 0)
Emulsion resistance,% intact 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 (norm - not more than 500 mg / kg)
Benzoic acid, mg / kg: 250 (norm - not more than 500 mg / kg)

Microbiological:
BGKP (coliform bacteria: 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 - no 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 "by organoleptic characteristics (taste and smell). Article added
17.02.2011 05:40

But there is usually no time to understand the variety of proposals. There would be just for the arrival of guests to catch! But surely, not a single feast in one form or another is possible without mayonnaise. It’s not for nothing that this product has long been lovingly called “the queen of the table”!

On the eve of the International Day of Mayonnaise, Komsomolskaya Pravda decided to find out: which mayonnaise is the best? To do this, in the capital's hypermarket “Hippo”, which recently opened on Goretskogo Street 2, the press center of Komsomolskaya Pravda organized a closed tasting for buyers: none of those who tried it knew which mayonnaise from which Belarusian producer he was tasting.

Let's just say: all the mayonnaises that are located on our table are very worthy! Doubt in this will not allow many years of practice and developments of professional manufacturers. Only, after all, all people are different: one wants the mayonnaise to be sweetie, the other wants it with bitterness, the third one wants, like in childhood, from a glass jar! And how to please everyone? ..

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

To make it easier for the tasters, we placed a plate with mayonnaise and slices of white bread with toothpicks on the tables. Stuff bread and dunk in mayonnaise! And so that everything was fair, they did not sign mayonnaise plates and did not disclose brand names. We offered buyers to try mayonnaise from four Belarusian manufacturers in three categories: high, medium and low-calorie. How did the visitors of the new spacious spacious supermarket brighten up near our improvised counter!

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

I am very well versed in products, let's immediately determine where the best mayonnaise is! - A middle-aged man busily approached a table, chopped bread on a skewer and dipped it in a plate with medium-calorie mayonnaise. Then to the next, then another and another.

You know, and you wanted to spend me, because all the manufacturers have tried hard, it is not easy to determine the best ... - the taster was confused. - But I liked number 3 more. Under the kebab with onions and seasonings, oh, how delicious! And the man smacked his mouth so deliciously that the guests didn’t seeping saliva!

And the other three will put on the four - also very worthy! №1 and №4 will be useful for salads, and №2 is the best for baked sandwiches. You know, I really like to smear bread with mayonnaise with cheese and garlic and with greens and - in the oven!

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

For me, the most delicious high-caliber No. 4 - the elderly hostess nodded.

Cute brunette rated number 2 in the line of low-calorie mayonnaise.

It is moderately sweet, for light salads and sandwiches. For guests choose only this one!

But the views of the elderly couple were divided: the husband liked with bitterness, and his wife - with a delicate creamy taste.

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

That really is the taste and color of friends. You will not please everyone! At some point, near our table with mayonnaise formed a real turn. Even the 10-year-old Alina came through, putting two low-calorie numbers in first place: 1st and 2nd.

The real excitement around our mayonnaise table was confirmed by the well-known truth to everyone: without mayonnaise in the winter for the new year, and in the summer during the barbecue season, no self-respecting mistress will do!

WHO WHERE?

WHO HAS WON?

There were no indifferent people 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 each manufacturer received the awards: “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 Cooking”. The honorable second place was taken by the low-calorie mayonnaise “Lanna” and the high-and low-calorie mayonnaise “ABC”, which also took the second place. At the same time, tasters asked to be sure to indicate that any of the presented mayonnaise will take a worthy place on their holiday table!

"Lanna"

"My home cooking"

Golden Drop

Combine "

OJSC “Minsk Margarine Plant”

ALC "Firm ABC"

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

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

Golden Drop - made from natural products; - the gentle balanced taste which is perfectly supplementing favorite dishes; - use only fresh vegetable oil stored no more than 24 hours.

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

It is universal, suitable as a dressing for flaky salads, for marinating and roasting meat, poultry, making sandwiches.

Ideal for salad dressing and nutrition, focused on low calorie intake. 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.