Mayonnaise is a commonly used and very popular creamy dressing. A trending news story during the last two months revolves around the FDA suit brought by a large corporation, manufacturers of mayonnaise, against a smaller company that used the word “mayo” as part of its name. Like most manufactured foods mayonnaise must meet certain ingredient types and quantity standards.
What does this tell you, the consumer? Simply, that when you purchase a product called mayonnaise it has egg yolks and 65% vegetable oil, an acidifying ingredient. The code is quite detailed and the intent is to prevent “fooling the public” and ensuring that the food is safe to eat at the time of purchase and remains such for its shelf-life as long as it’s stored according to directions. According to the code, if made without eggs the product can be called “salad dressing”.
Regardless of how you feel about a large food giant vs. a smaller company producing an excellent and much needed product, the fact remains that laws must be followed. For information about the FDA mayonnaise and definition of the standard read the TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION VOLUME 2 REVISED AS OF APRIL 1, 2015, CITE: 21CFR169, 2886, Jan. 6, 1993.
When making mayonnaise at home, you may of course use any variety of ingredients in any proportions that will result in the desired product and taste you want. Have some fun with it. Did you know that you can reduce the fat content of even commercial mayonnaise at home? Mix equal parts of mayonnaise and fat free yogurt for a more nutritious dressing. Although commercial mayonnaise will keep for weeks in your refrigerator, home made mayonnaise has no preservatives and is not pasteurized so plan on keeping not more than 3 days. With these easy steps you could make a fresh batch every day!
What does this tell you, the consumer? Simply, that when you purchase a product called mayonnaise it has egg yolks and 65% vegetable oil, an acidifying ingredient. The code is quite detailed and the intent is to prevent “fooling the public” and ensuring that the food is safe to eat at the time of purchase and remains such for its shelf-life as long as it’s stored according to directions. According to the code, if made without eggs the product can be called “salad dressing”.
Regardless of how you feel about a large food giant vs. a smaller company producing an excellent and much needed product, the fact remains that laws must be followed. For information about the FDA mayonnaise and definition of the standard read the TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION VOLUME 2 REVISED AS OF APRIL 1, 2015, CITE: 21CFR169, 2886, Jan. 6, 1993.
When making mayonnaise at home, you may of course use any variety of ingredients in any proportions that will result in the desired product and taste you want. Have some fun with it. Did you know that you can reduce the fat content of even commercial mayonnaise at home? Mix equal parts of mayonnaise and fat free yogurt for a more nutritious dressing. Although commercial mayonnaise will keep for weeks in your refrigerator, home made mayonnaise has no preservatives and is not pasteurized so plan on keeping not more than 3 days. With these easy steps you could make a fresh batch every day!
Mayonnaise is rich in flavor and you can add it to almost any food. Two of my favorites are Egg Salad and Tuna Salad using the recipes in Flavorful Fortified Food - Recipes to Enrich Life.
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