In traditional mayonnaise composition includes a vegetable oil, egg yolk, mustard, as well as acetic acid or citric acid. However, the original recipe has little to do with the composition of mayonnaise sold in stores today.
Natural vegetable oil is certainly useful to an organism. However, in the production of most types of mayonnaise applied trans fats. The human body can not absorb such fats: enzymes produced by simply are not able to cleave the molecule modified vegetable oil.
As a result, there is an accumulation of trans fats in the body that affects the health. Excess modified vegetable oil leads to the development of atherosclerosis, the appearance of excess weight and metabolic disorders. Particularly harmful mayonnaise labeled "light" or "low-calorie". This type of mayonnaise always contains modified vegetable fat.
Uniform consistency of mayonnaise manufacturers achieve with the help of special substances - emulsifiers. In the original recipe mayonnaise role emulsifier performs lecithin contained in egg yolk. However, manufacturers prefer to use a cheaper product - soy lecithin, which is often produced from modified soybeans. As is known, the impact of GM foods on the human body is still only being studied.
Bright taste shop mayonnaise give artificial flavor enhancers and flavorings. These substances have a negative impact on the digestive tract, as well as addictive.
The shelf life of mayonnaise manufacturers extend through the addition of preservatives, which also negatively affect the body.
In addition to the above ingredients mayonnaise shoplifter may comprise gelatin, pectin and starch. The presence of these additives does not indicate the quality of mayonnaise is too high. Usually, the sauce has a lower taste.
However, in today's stores you can find really high-quality mayonnaise, made from natural products. To find it, carefully read the information on the packaging. By the way due to the naturalness of this mayonnaise has a small shelf life, so do not be long to keep it in the refrigerator.
But really useful mayonnaise, containing only natural ingredients, it is better to prepare yourself.
Recipe for homemade mayonnaise:
- Take 4 eggs, separate the whites from the yolks. Whisk the egg yolks with 2 teaspoons prepared mustard, 1 teaspoon salt, 1 teaspoon of sugar and a pinch of black pepper.
- Measure 0, 3 liters of olive oil. Without ceasing to interfere with the yolks, add a few drops of olive oil. When using approximately half of the oil and the other half can continue to flow into the mixture dropwise, and the stream.
- When the mixture is smooth, add 2 tablespoons of lemon juice or vinegar three percent. Stir the sauce until it turns white. If mayonnaise turned out too thick, add a small amount of boiled water.
Store the finished mayonnaise in the refrigerator should be no more than three days.