Mayonnaise is a familiar sauce from childhood, without which it is difficult to imagine a delicious salad. Content Today, manufacturers offer a variety of mayonnaise, on the shelves you can see delicious, dietary and even “mayonnaise sauce”.
Kyiv. Ukraine. Ukraine Gate –1 , november , 2021 – kitchen
Unfortunately, along with such a variety of store-bought mayonnaise labels, in most cases we will find a whole list of different types of chemical ingredients – preservatives, flavor enhancers, dyes and more. Nutritionists and endocrinologists say that mayonnaise is a product with maximum fat content,
which is not always good for the body. And store-bought mayonnaise, according to doctors, should be excluded from the diet
What do we eat when buying store-bought mayonnaise? Disassembly of the warehouse Taking mayonnaise from the shelf and carefully studying the composition, we can see the following ingredients (depending on the manufacturer, there may be several or more): egg powder preservatives (eg sodium benzoate / potassium sorbate) xanthan gum guar gum dyes artificial flavors modified starch phosphoric acid (E338) disodium calcium salt or EDTA (E385) sugar Now let’s take a closer look at some of the components. Egg powder Egg powder has a high
nutritional value due to the content of vitamins, minerals, proteins, lipids and amino acids. It is a gluten-free, low-protein and dietary product made only from fresh eggs
Egg powder is not dangerous, but the label will not contain any information about its composition and quality, namely, the conditions in which this ingredient was produced. If the manufacturer of the powder is unscrupulous, the product may be contaminated with heavy metals as well as Escherichia coli
Sodium benzoate / potassium sorbate Organic chemical compound with bacteriostatic and fungistatic properties, inhibits the growth of yeast, mold, bacteria. Widely used in the food
industry as a food preservative with the designation E211. The study of the International Chemical Safety Program did not reveal any harmful effects of daily doses of sodium benzoate, however, constant consumption of products with such a preservative irritates the gastric mucosa. Therefore, store-bought mayonnaise is strongly discouraged for people with chronic gastritis and stomach ulcers.
Xanthan gum Xanthan gum – a food additive marked with the symbol E415, is used as an emulsifier and thickener. The harmfulness of xanthan gum has never been confirmed, particularly during pregnancy. Manufacturers add to their products to give a thick consistency. An ideal example is mayonnaise, in which xanthan gum
appears when the producer saves on egg yolks, or more precisely, on high-quality egg
Guar gum Guar gum (E412) is a natural polysaccharide-plant substance consisting of mannose and galactose. Is one of the best and most commonly used thickeners in the food industry. Excess E412 can cause abdominal discomfort and therefore nausea, diarrhea and flatulence. It is a substance that causes some controversy, and although it has been officially recognized as safe, it is best to avoid its use.
Phosphoric acid (E338) Phosphoric acid is an inorganic chemical compound
used as an acidity regulator and sequestrant. Edible phosphoric acid also prevents the appearance of mold and bacteria involved in the modification of milk proteins and the regulation of the pH of the finished product. It is known that an excess of phosphorus in the diet reduces bone density and contributes to the development of diseases such as osteoporosis. It is also best to avoid foods with phosphoric acid during pregnancy
Disodium calcium salt EDTA (E385) It is an artificially derived antioxidant that prolongs the shelf life of foods. This substance also binds metal ions, so its use in large doses can lead to a deficiency of minerals such as iron. Excessive and frequent consumption
can also cause mineral imbalances, so it is best to avoid products containing E385
source : Ukrgate
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