The best varieties of mayonnaise

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 shortage 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 of mayonnaise sauces 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 contained in egg yolk. However, dry milk derivatives such as soy lecithin or whey are 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

Dangerous in mayonnaise are acids, colors and flavors. 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";
• "Every day";
• “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 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 in accordance with the stricter 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, 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, not a single 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 trademarks, 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 out 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 the average consumer is unlikely to be able to detect the 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 CEO 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.

On the eve of the holidays in the editorial office of "AiF" there was a tasting of the very New Year's product - mayonnaise, because not a single salad on a traditional table can do without it. Independent experts have chosen mayonnaise with the optimal taste, and AIF journalists are ready to tell you which sauce is the most correct and safest!

Blind test

For tasting, we bought six of the most common Provencal mayonnaises in a regular store: Calve, Maheev, Moskovsky Provencal, Ryaba, Skeet and Sloboda. All of them are produced in accordance with GOST R 53590-2009 "Mayonnaise and mayonnaise sauces", but each has its own recipe. What is tastier?

The test was carried out blindly: we put mayonnaises from packages into identical plastic containers and assigned a serial number to each - so that the brand and packaging would not influence the opinion and choice of folk experts. Our goal was to keep the experiment as pure as possible. The tasting was attended by 64 regular readers of "AiF" who regularly use mayonnaise. Everyone could choose only one favorite sauce. Let's not torment for a long time: the three leaders of our impromptu expertise look like this. In the first place - mayonnaise "Ryaba", it was preferred by 30 people. While voting for it, the tasting composition noted that the sample had a delicate, creamy taste, the optimal content of salt, sugar and acid, and a moderately thick consistency. The second place was taken by the "Provencal" mayonnaise "Maheev" - it was chosen by 14 tasters. Finally, Calve mayonnaise came in third place.

It was important for the tasters that the mayonnaise did not have a harsh, biting aroma, sour taste and liquid consistency. The winners met all these parameters.

How to read the composition

Our readers often ask the question: how to choose the best mayonnaise? It is not worth focusing only on the "GOST" mark on the packaging - all large companies produce products in accordance with the law, but, as our experiment has shown, the taste of all six sauces turned out to be different.

We advise you to carefully study the composition of the product indicated on the packaging before purchasing (see table). The current Technical Regulations for fat and oil products give sellers great freedom: they can add any flavorings and preservatives to mayonnaise, and this will not contradict the law. However, from our point of view, the best is mayonnaise with a simple and understandable composition, without dyes, preservatives, starch and sweeteners. Only one such sauce - "Ryaba", got into the top three of our dough. The naturalness of the product is also evidenced by its shelf life: it is better if the mayonnaise is stored not for six months, but for a maximum of three months, and in warm conditions (up to + 18 ° C) for no more than 1-1.5 months.

We are sure that 50% of the success of the most important New Year's salad in Russia depends on the sauce. Therefore, we hope that the results of an independent reader's examination will help you choose the right mayonnaise and prepare delicious Olivier. We wish you happiness and good luck in the New Year.

Tasting data "AiF"
Name of mayonnaise, manufacturer	The composition indicated on the package	Result*
Ryaba, JSC NMZhK, Nizhny Novgorod	Sunflower oil, water, sugar, egg products, salt, vinegar, essential mustard oil, provitamin A.	30
"Maheev", CJSC "Essen Production AG", Republic of Tatarstan	Refined sunflower oil, water, egg yolk, salt, acidity regulator - acetic acid, preservative potassium sorbate, natural flavoring "Mustard", dye beta-carotene, black pepper extract, sweetener "Saccharin".	14
Calve, LLC "Unilever Rus", Moscow	Refined deodorized vegetable oil, water, egg yolk, starch, sugar, table vinegar, salt, acidity regulator lactic acid, natural mustard and pepper flavors, mustard powder, EDTA antioxidant calcium-sodium, beta-carotene dye.	6
"Skeet", LLC "Company Skeet", Moscow	Sunflower oil, drinking water, egg powder, dry yolk, granulated sugar, table salt, mustard powder, milk serum protein concentrate, acetic acid acidity regulator.	5
"Moscow Provencal"	Refined deodorized sunflower oil, water, sugar, food additive (egg powder, xanth gum), salt, acetic and lactic acids, sorbic acid preservative, mustard essential oil, beta-carotene dye.	5
"Sloboda", JSC "EFKO", Belgorod region	Sunflower oil, water, egg yolk, milk powder, sugar, table salt, vinegar, mustard oil.	4

* Number of respondents who rated mayonnaise as the best. Components that might not have been highlighted in red.

I always buy Ryaba, the most delicious sour cream.

Which one to choose the best one seems to me because it is natural I do not like mayonnaise with olives or something else tasty I think the best is such a jar that you can make soup and salad

Personally, for the sake of variety, I choose mayonnaise from several manufacturers. The tastes are slightly different and I can't say which one is better, all are good in the right proportion in the right dish.

But most of all I prefer Provencal of Krasnodar MZhK. The most popular brand in my region. The classic is especially good - it will suit all dishes

Probably every city / region has its very best mayonnaise. In our country, the best mayonnaise is considered, and it is most in demand in terms of price / quality ratio mayonnaise of a local fat plant called quot; Pravonsalquot; from EZhK (Yekaterinburg Fat Plant).

When I go to my relatives on the other side of geography, I definitely take with me a couple of quot; bucketsquot; of this mayonnaise. They are just delighted with him.

And I don't like homemade mayonnaise (Maybe they are already so used to the purchased mayonnaise, but the homemade one tastes disgusting.

I always buy Ryaba.)))

It is best to buy mayonnaise in a glass jar. This will make it possible to immediately assess its color and consistency. If the mayonnaise is already very yellow, then there are a lot of dyes in it.

According to the composition. It includes vegetable oil, yolk, lemon juice, salt, sugar. Everything else is additives, there should be fewer of them or they should not be at all.

Fat content is an indicator of naturalness. Less than 55% indicates the presence of a thickener with water.

You know, in our family, mayonnaise was abandoned somewhere a couple of years ago. My husband was put on a diet that excludes fatty foods, for medical reasons, and I, so as not to tease him, stopped buying mayonnaise altogether.

But when we ate it actively, I really liked the mayonnaise quot; Maheevquot; with lemon juice. I don’t remember what was there with the composition, but the taste was good, delicate.

Each mayonnaise on the counter is like its neighbor. Only someone likes it with an olive or other flavor, and someone without additives at all. Now in stores there are a lot of different types of mayonnaise prepared according to different recipes. It is almost impossible to find out its quality and correctness of manufacture, it remains to choose based on taste preferences and price.

In my opinion, the most delicious mayonnaise sold in Russia is Mr. Ricco on sawn eggs, firstly, this mayonnaise has a very light texture, although it is not a dietary one, and secondly, Mr. Ricco is a very tasty product

it has little essence and salt.

Homemade mayonnaise is best:

200 ml. sunflower oil, 1 egg, a tablespoon of vinegar or citric acid, a pinch of salt. These are the main ingredients. You can add more garlic, mustard, herbs, whatever you like to taste. And there will be super mayonnaise !!!!

It is best to make your own mayonnaise. You won't need a lot of ingredients for it, but it will be much tastier and more natural than the purchased mayonnaise in the store.

And if you don't have a blender or mixer, you can use a simple whisk or fork.

If you are not ready to set aside time for making mayonnaise at home, then in the store you can buy mayonnaise quot; Olisquot;. I prefer 40 percent.

Yes, it's time to think about buying mayonnaise, because there is only a week left before the New Year, and holiday salads without mayonnaise are simply impossible.

Usually I buy mayonnaise in a supermarket, try to buy something for a special offer, but recently I tried mayonnaise from the trade mark quot; Generous. Children'squot; and now I buy only it.

As you can already understand from the name, mayonnaise can also be eaten by children (from three years old), and what pleases most of all is the good composition, of course it costs a little more, but I want to overpay for the quality.

It is this mayonnaise that I will take for salad Olivier.

I take Ryaba, the price suits me and my husband eats, but in general it is better to cook myself)

Our company orders Astoria to the dining room. Tasty! Although I was looking for a similar one in stores and did not find it.

Today I would like to talk about a popular product, without which no holiday is complete. This is of course mayonnaise.

Of course, you can try to choose the best mayonnaise, but it should be borne in mind that it is still the most useful sauce made at home. Do not be lazy, try to make mayonnaise yourself and your guests will be satisfied.

But, if you do decide to buy mayonnaise, then in the store you will come across different types of sauces, different shelf life, different composition. Let's try to figure out how to choose the best mayonnaise so as not to harm our health?

What's in the best mayonnaise?

Be sure to read everything that is written on the package:

• Compound;
• Shelf life;
• Calories.

On the label, you usually see the following composition:

• Vegetable oil;
• Eggs or maybe egg powder;
• Powdered milk;
• Salt;
• Sugar;
• Cream;
• Mustard;
• Water;
• Vinegar;
• Citric acid;
• Flour;
• Starch;
• Soy protein.

Also, other ingredients that manufacturers forget to tell us about are not excluded.

According to the European classification, true mayonnaise must be at least 80% fat.

In our stores you can find different types of mayonnaise:

• Low-calorie - fat content 30-40%;
• Average calorie-fat content 40-55%;
• High-calorie-fat content more than 55%.

If you want to buy mayonnaise without a huge amount of additives, choose a high-calorie mayonnaise, even those who are losing weight should not choose a low-calorie mayonnaise.

Why? In light mayonnaises, vegetable oil is replaced with water, and a lot of thickeners, additives, stabilizers are added to make the mass look like mayonnaise.

You may save on calories, but you clog your body with unnecessary chemistry. The choice is, of course, yours.

What should be the composition of the best mayonnaise?

The best mayonnaise should be made with premium olive oil. It is expensive, which is why producers always save money and mix olive oil with vegetable oil.

If you read the composition, according to GOST, all components are written in descending order of mass fraction.

If olive oil goes after sunflower oil, then it is not enough in the composition. But if there is neither olive nor sunflower oil on the package, then you should be on your guard. This means that the manufacturer saved a lot and used cheap soybean, rapeseed, cottonseed or peanut oil.

If you read hydrogenated before the name of these oils, it means that there are trans fats in the mayonnaise - modified Shelf life, of course, increases, but the benefits are not added.

It will be great if the mayonnaise contains egg yolks, and egg powder, or even worse, chemical substitutes. Manufacturers rarely add eggs to mayonnaise, as they quickly deteriorate and you need to make sure that the eggs do not contain harmful microorganisms, for example, salmonella.

Egg powder has its advantages, it forms a strong emulsion and there are not many thickeners, stabilizers, emulsifiers to add.

Read carefully the composition, spices and seasonings should be natural, not flavored. Manufacturers even save on spices, replacing the already cheap mustard with synthetic flavors.

How to choose the best mayonnaise correctly?

How to choose the best mayonnaise?

1. Mayonnaise should be creamy, thick, homogeneous.
2. Spice particles may be visible.
3. You can test the mayonnaise - squeeze a little onto a plate and leave for five minutes. High-quality mayonnaise will retain its original appearance, does not spread.
4. If the mayonnaise is too thick, then there is a lot of starch in it, if it is liquid, then there is a lot of water.
5. Whether there is a lot of starch in mayonnaise, you can check for yourself by dropping a drop of iodine into it, if it turns blue, then there is starch there.
6. If you notice lumps in the mayonnaise, then the production process is disrupted or the product has deteriorated.
7. The color of the mayonnaise should be white to creamy yellow.
8. The shelf life of mayonnaise should not exceed 2-3 months.
9. You can also check the presence of water by pouring the mayonnaise into a hot pan, if the added water foams the mayonnaise.

I think the best homemade mayonnaise is. After all, it is very quick and easy to cook it, and it will taste no worse than the store one. In addition, you will know that mayonnaise is natural, without chemical additives.

I want to suggest a recipe for mayonnaise without eggs.

Mayonnaise base:

• 200 ml - odorless vegetable oil;
• 100ml milk.

When preparing mayonnaise, the base should be butter - two parts, milk - one part.

The butter and milk must be cold, so refrigerate for 20 minutes. Then pour into a blender, add half a teaspoon of salt, a spoonful of sugar, a little black pepper, a spoonful of mustard, lemon juice, a clove of garlic. Beat. The sauce turns out to be liquid, put it in the refrigerator and whisk again. You will get a fairly thick mayonnaise. Add spices, salt, sugar to taste.

Conclusion: now you know how to choose the best mayonnaise and your salads for the holidays will be the most delicious.