Types of mayonnaise and their classification, harm and benefits of the product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mayonnaise is a delicious cold creamy sauce that can perfectly soak any dish, making its taste even richer and brighter. That is why it is one of the most popular sauces in the world, and that is why there is a huge number of all kinds of mayonnaise, which you need to learn to understand in order not to get into a mess.

The history of mayonnaise

For the first time the famous sauce was created in the 18th century, in the city of Mahon besieged by the British, previously captured by the French. The former invaders did not want to surrender to the mercy of the winner, so they steadfastly held the defense, but their food was inexorably reduced, and as a result, the French had nothing left but eggs, olive oil and lemons. And then the chef, at his own peril and risk, combined these ingredients into a homogeneous mass, added some spices to them and served them to the table. The result was amazing, even meager, bored dishes without any frills, combined with this sauce, later called mayonnaise, of which there are now typesmore than a hundred, seemed to the commander of the army the real food of the gods.

Indicators of mayonnaise according to GOST

Before proceeding to the analysis of the varieties of sauce, let's figure out what real mayonnaise should be like, according to the state quality standard for this product.

1. The consistency should be a creamy homogeneous product with single air bubbles. The presence of particles of added spices in the mass is allowed.
2. The taste of mayonnaise should be slightly spicy and slightly sour, the taste of added flavors is allowed.
3. The smell should be pleasant, not overpowering.
4. The color of the sauce can vary from white to yellowish or creamy.

Varieties of mayonnaise by calorie content

Based on the photo of the types of mayonnaise below, we can first of all divide this sauce according to its fat content, which determines the class and calorie content of the sauce.

1. I class is a high-calorie, real mayonnaise containing more than 55% fat and 35% water. It is the highest quality product, which will contain the minimum amount of chemical additives.
2. II class - medium-calorie mayonnaise, the degree of fat content of which is 40-55%, and the amount of water is 35-50%.
3. III class - low-calorie, light mayonnaise, which would be more correctly called mayonnaise sauce, it contains more than 55% water and up to 40% fat.

We classify mayonnaise by composition

You should also distinguish between types of mayonnaise, focusing on their composition, which everyone can read on the product label. Since one of the main components of this sauce is vegetable oil, this product is used to divide mayonnaise into those that are based on sunflower oil, olive oil, as well as sesame, corn, soy and peanut oil, however, these types of sauces can most often be bought only abroad.

The second important ingredient in mayonnaise is eggs, or rather egg yolks. However, the production of sauce on a similar basis is too expensive. Therefore, in most cases, mayonnaise will contain egg powder, or, even worse, chemical additives replacing it.

Other sauce classifications

If you carefully analyze the detailed review and types of mayonnaise, you can see a couple more classifications of this famous sauce.

So, depending on the purpose, there are snack sauce, children's and diet food. Snack mayonnaise is a regular grade 1-2 mayonnaise, as well as hot sauce and sauce with spices and other flavorings. Children's mayonnaise is a sweet sauce, creamy and with delicate flavors that will delight children. Well, dietary sauce is all types of mayonnaise sauces of the third class with a minimum amount of fat in the composition.

Depending on the consistency, mayonnaise is creamy, creamy, liquid and pasty.

In addition, abroad it is customary to classify the sauce according to the mass fraction of fat: if it containsmore than 75% fat, then it is real mayonnaise, and if less, then it is only an emulsified mayonnaise sauce.

Types of mayonnaise packaging

But that's not all about this gas station. Now that we have de alt with the types of mayonnaise and their classification, we can proceed to the analysis of the variety of packages for this product.

1. Glass jars with screw-top lids keep sauce in the fridge for the longest time.
2. Doypack without a cap, in which you need to cut off a corner to fill the dish with mayonnaise, is the least suitable for long-term storage of the sauce. Mayonnaise in this package can only be bought if you plan to use it completely on the same day.
3. A doypack with a twist cap allows for a slightly longer shelf life of the sauce, unlike a simple doypack.
4. Boxes, cups, jars and pails made of polymer materials with tight-fitting lids are good enough as packages, but still cannot give the desired tightness after they are opened.

Benefits of sauce

And now let's figure out what kind of mayonnaise will benefit our body and which one. After all, all you need to buy high-quality mayonnaise that will be good for your he alth is to carefully look at its label. If it says that the sauce contains egg white - albumin, then you should take it, because such a protein is extremely necessary for the body. Yes, and mayonnaise based on egg yolks will be very useful, as inthey contain vitamin B, which is also necessary for he alth.

Very good if the sauce contains apple cider vinegar, as it is able to destroy harmful bacteria in the body and whitens teeth well. And finally, it is very important that mayonnaise be based on sunflower, rapeseed or olive oils, as they help improve metabolism, prevent the development of cardiovascular diseases, slow down the aging process and get rid of blood clots in the vessels.

Danger of the sauce

However, our famous sauce can bring more than just benefits to the body. Therefore, now we will try to figure out which type of mayonnaise will cause more harm to your body, which is why it would be better to refuse to purchase it.

In no case should you buy mayonnaise, which contains not ordinary vegetable oil, but trans fats, because they are not absorbed by the human body, do not break down, accumulate in the vessels, liver, stomach and lead to the development of obesity, atherosclerosis and coronary heart disease.

Mayonnaise is also harmful, which contains preservatives that increase its shelf life, which do not decompose in the stomach, but enter the cells of the body and kill all living things.

It's even better to avoid sauces that contain flavor enhancers, as they have a negative effect on the stomach and other organs of the digestive tract. Yes, and mayonnaise, which contains an emulsifier in the form of soy lecithin, will also not benefit the body, because it is made from genetically modified soy, and its effect on our he alth is still very bad.studied.

Choice of mayonnaise

Now, when we know what types of mayonnaise are, what sauces are he althy, and what only harm the body, you can easily choose the highest quality product. The main thing is that at first you still have to take a chance and buy several mayonnaises of different brands at once, but then, after examining and analyzing them, everyone will be able to find a suitable sauce for themselves. So, let's figure out how to choose the right mayonnaise:

1. The shelf life of real mayonnaise in a closed jar is 2-3 months, so if it is longer on the package, it means that there are chemical additives in it, and it is better not to take it.
2. In the composition of the products, vegetable oil should be in the first place, and eggs or egg powder, milk powder, s alt and sugar, vinegar and mustard should also be present.
3. When buying mayonnaise, you can check its quality by squeezing a drop of sauce onto a plate. If after 5 minutes it will lie like that, then such mayonnaise can be bought in the future, and if it spreads on a plate, then it is of poor quality.
4. For another test of mayonnaise, you can drop iodine on it, if it then turns blue, it means that it contains a lot of starch, which is not the most useful substance for the body.
5. It is very important that the sauce has a uniform creamy, creamy consistency. If you see that the mayonnaise is stratified or there are lumps in it, then it is better to immediately throw it in the trash, as it has already deteriorated, or the production system has been violated.

Making our own mayonnaise

And in order not to think about what types of mayonnaise benefit and harm our he alth, it is better to cook the sauce at home yourself, because this way you will be sure of its quality, which means you can not worry that it can be unwanted consequences. And to create this sauce you will need:

• 200 ml vegetable oil;
• 2 egg yolks;
• a teaspoon of lemon juice;
• a teaspoon of mustard;
• half a teaspoon of s alt.

And all you need to do to make mayonnaise is to add yolks, mustard and s alt to the mixer bowl, beat them well, and then start pouring vegetable oil into the kitchen appliance in a thin stream, without stopping beating. When the mayonnaise reaches the desired density, add lemon juice to it, whisk a little more and send the sauce to the refrigerator.

Types of salads with mayonnaise

Well, in the final, let's talk about the most important thing - varieties of salads with our favorite sauce. So, with the help of the most famous and beloved sauce, you can cook:

• the simplest salads, where it is used as a dressing: for this, the necessary products are simply cut, which do not require additional processing, s alt, spices and mayonnaise are added, everything is mixed, and the dish is ready;
• medium-difficulty salads where mayonnaise is used as a dressing: products usually go through herepre-processing, most often boiled until tender, and then cut and seasoned with mayonnaise;
• puff salads, where the sauce is needed as a bonding material and is applied to each layer of a particular type of product with a thin mesh;
• holiday salads, most often puff, but their difference from ordinary salads of this type is that the top layer of the dish is completely covered with mayonnaise, and an unusual pattern is laid out on it, or, conversely, mayonnaise is written on top holiday greetings like writing cream on top of a cake.