The product should be stored in refrigerated rooms or refrigerators at temperatures from 0 to 18 degrees, and mayonnaise packaging should not be stored in direct sunlight.
The composition of the first two ingredients should be vegetable oil and an egg. As experts specify, in good mayonnaise most of all of these products.
About 40% of the composition is occupied by oil, water and egg products. If among the ingredients of the selected product there are no eggs, or at least yolk or egg powder, then this is not mayonnaise, but mayonnaise sauce.
In Roskachestvo note that the most natural mayonnaise has a simple composition and a short shelf life (up to three weeks).
If the shelf life of mayonnaise exceeds six months, it means that antioxidants and preservatives were used in its composition.
“You should not be afraid of natural stabilizers and dyes, such as starch, carotene, guar and xanthan gum,” said Lyudmila Vikulova, director of the department’s research department.
It is specified that additives will not affect the quality and safety of the product.
In the fall of 2018, Roskontrol talked about checking the quality of olive mayonnaise sold in Russia.
In August, Inforeactor, citing Roskachestvo, told how to choose a sausage with a quality and safe composition.