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VOL. 10, ISSUE 2 (2025)
The science of mayonnaise: An in-depth review of ingredients, stability, and emerging trends
Authors
Nazrin K Navas, Dr. Seeja Thomachan Panjikkaran, Dr. Suman K T, Dr. Sharon C L, Dr. Aneena E R
Abstract
Mayonnaise is a widely used emulsified
condiment with diverse applications in sandwiches, salads, dips, and even
cosmetics. First developed in 1756 and originally named "mahonnaise"
after Port Mahon, it is a classic example of an oil-in-water emulsion
comprising oil, vinegar, egg yolk, and various seasonings. The egg yolk serves
as a natural emulsifier due to its lecithin content. Despite its high
nutritional value attributed to its oil and protein content, mayonnaise is
often scrutinized for its cholesterol and fat levels. Consequently, there has
been a growing interest in formulating healthier alternatives by replacing
traditional ingredients such as eggs and fats with plant-based substitutes.
According to the Food Safety and Standards Authority of India (FSSAI),
mayonnaise falls under the category of emulsified sauces. Industrial-scale
production involves equipment like colloid mills to ensure consistent emulsion
stability and texture. Proper packaging and storage are essential to prevent
microbial spoilage, as mayonnaise’s high moisture and nutrient content can
support the growth of pathogens including Escherichia coli, Salmonella,
Shigella, Yersinia enterocolitica, Staphylococcus aureus,
and Listeria monocytogenes. Emulsion instability, often caused by
incorrect oil-to-water ratios or inadequate emulsifying agents, remains a
significant challenge. This review highlights the formulation, processing,
stability, and safety concerns of mayonnaise, along with current trends in its
innovation and plant-based development.
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Pages:64-70
How to cite this article:
Nazrin K Navas, Dr. Seeja Thomachan Panjikkaran, Dr. Suman K T, Dr. Sharon C L, Dr. Aneena E R "The science of mayonnaise: An in-depth review of ingredients, stability, and emerging trends". International Journal of Food Science and Nutrition, Vol 10, Issue 2, 2025, Pages 64-70
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