for its unique taste of its sweetness with a dip of sourness, You just need
some eggs, lemon extraction, and of course some oil. Having these ingredients
builds up the compositon of mayonnaise. On the other hand,You can now gain 700
Kcal in just 100 grams.This is the can be the enough proof to prove that
Mayonnaise has a lot of oil. Eggs already contains Salmonella. It can be
dangerous if not handled properly.
contains Oxygen(O)Hydrogen(H)) Nitrogen(N) Hydrogen(H), while elements found in
a very small amount are Sodium(Na) and Chlorine(Cl).It takes up about 7% to 8%
of water while 6% in the percentage of the egg yolks. In addition, Mayonnaise
can also be used in your hair. Egg yolk, which contains Lecithin that
encourages hair growth, while the ingredient vinegar exfoliates the scalp.
Mayonnaise is about 40% more oil which is way too much for an average person to
consume. Hence, it can cause a lot of health hazards for the human body. There
was no record that Mayonnaise was once used as a seed germinator. But its
effect on human body are causing a lot of illnesses like artery clogging, since
it contains 70%-80% fat. In addition, Egg-free versions are available for people
who have egg allergies. Furthermore, Soya or Pea Protein was now being used for
alternatives in Lecithin in Egg yolk as an emulsifier to make the droplets of
water stabilized. White, cream, or pale
yellow can be the colors of Mayonnaise. Mayonnaise can have a texture range
forming a thick gel from a light cream. In France, the ordinarily used
ingredient is mustard. In addition, to switch the sauce of Mayonnaise into a
dressing for Mayonnaise that acts as an emulsifier Mayonnaise’s nutrient contents
are composed of 50% eatable oil, 9%-11% salt, 7%-10% sugar in the water aspect.
In these conditions, many spoilage organisms makes it a qualified food source.
A lot of conditions limit the yeasts’ growth, very few bacteria and molds.
Spoilage of Mayonnaise is caused by the genus Saccharomyes(yeasts). Having the
yeasty scents are one of the characteristics of the Z.baillil. Having the effects of mayonnaise (C10H16N2O8)
concentration on the growth of Capsicum annuum.
bifidum and B.infantis, it can extend the mayonnaise’s life up to 4 months
without any spoilage occuring. Chemically, Emulsions belong to the group of
Colloids. Colloids are tiny pieces suspended in other unmixable material. These
pieces are bigger than molecules. Using filter papers, small particles will not
settle out and will just pass through. Solid, liquid, and gas can be the matter
of a colloids. Seasonings are added after the oil has been added. In order to
do easy homemade Mayonnaise, blenders, mixers, and food processors are needed. To
avoid Salmonella, make sure that you are using the freshest eggs possible. Real
Mayonnaise isn’t considered a reduced fat Mayonnaise. It usually contains
starch, cellulose cream, thickeners and emulsifiers. Other sauces use
Mayonnaise as a base. In fact, Mayonnaise can also treat dermatology-related
problems like sunburn and removal of dead skin cells. Not only that, it also
has the ability to give moisture on the lips and elbow. Today, Mayonnaise is
known for its help for making the hair and the skin always moisturized.