When you use the products we are familiar with, we very rarely think about their benefits or harm. But recently, people began to think about the benefits they bring, eating a variety of goodies. For example, mayonnaise is the most common product that is constantly present on our table and is absorbed with a wide variety of dishes in unimaginable quantities. But the fact that a person uses quite often, has a great impact on the work of the body. Therefore it is very interesting to know what the chemical composition of mayonnaise is, what it is eaten with, what are its useful properties, and how to make mayonnaise at home.
Composition of mayonnaise
For sure, many were very interested to know what ingredients are part of our favorite mayonnaise. As a rule, its main components are mustard, egg yolk, vinegar, citric acid, vegetable oil. It would be nice if, from mixing all these products, a high-quality sauce was obtained, which is suitable for many dishes.
Mayonnaise contains fat, which contains a lot of vitamins and helps to rejuvenate the skin. Many modern mayonnaises include modified vegetable trans fats. Their molecules do not exist in nature, because our body is not adapted for their assimilation. This product is a product of chemical modification of vegetable oils. Pay attention to the packaging, if it says "high-quality vegetable fat" - then this is a modified vegetable oil. Enzymes that produce the body can not break down trans-fat molecules, they accumulate well in the liver, on the walls of the vessels, the pancreas and at the waist of those people who are fond of mayonnaise. These fats are contained in mayonnaise. With frequent use of a large number of all these fats, obesity, atherosclerosis, metabolic diseases and coronary heart disease can develop. Mayonnaise composition is quite complicated. It contains many different components.
Even if mayonnaise contains high-quality fats, there will be a lot of them there, and this again is harmful to health. In addition to all this, mayonnaise contains many other ingredients that do not influence our body very well.
For example: emulsifiers, which help maintain a uniform consistency of the product. In Soviet times, egg lecithin was used as an emulsifier, and in our time it was replaced with soy lecithin. The ratio is very ambiguous. As is known, in the preparation of very many products using soybean genetically modified.
The flavor enhancers that are added to mayonnaise give a brighter and more refined taste to the products, almost all of them are made with the help of chemical manipulations, that is, they have an artificial origin. Amplifiers of taste are able to cause addiction to any product that later becomes dependent, they have a negative effect on the digestive system.
The chemical composition of mayonnaise is very complicated. It also includes preservatives. These additives extend the shelf life of the product.
They prevent the development of various fungi and microbes. The presence of preservatives in the product allows the products to be stored for months, and sometimes even for many years. In this product there is nothing alive, as everything is destroyed to extend the shelf life of this product. Some of the preservatives, due to gastric juice, decompose in the stomach. But a small part still remains, penetrates into the cells of the body and does not work very well on it.
In addition to mustard, vegetable oil and egg yolk, mayonnaise add products such as starch, gelatin and pectin. Mayonnaise, in which starch is added, has low taste qualities. A good and useful mayonnaise was done in the days of our grandmothers. He did not bring any harm, but on the contrary, was considered very useful.
Mayonnaise at home
For lovers of mayonnaise, it makes sense to cook a good home made sauce that will meet all the requirements of a healthy diet. You can fantasize about the taste and make a sauce of different consistencies.
Take 4 egg yolks, 2 teaspoons of salt, 2 teaspoons of mustard, 1 teaspoonful. a spoonful of sugar, 0.5 olive oil and black pepper. Make sure all products are of high quality and fresh.
To begin with, we need to separate the yolk from the protein very carefully so that no foreign inclusions are present. Whisk the yolks with mustard, then add pepper and salt. Once again, carefully mix, constantly rotating the corolla in one direction. After that, we begin to add a drop of olive oil, while not stopping to interfere. When approximately 150 ml of olive oil is poured, you can pour it slowly, with a small trickle. They say that the most important thing in preparing homemade mayonnaise is to hurry slowly. It is necessary to stir until all the oil has drained out, and the mass begins to lag behind the walls of the dishes and will become homogeneous. Now you need to add 2 tablespoons of wine vinegar and mix the mass. It should become more liquid and whiten. Some add some water at the very end, in order to achieve uniformity. You can store this mayonnaise in the refrigerator for no longer than three days in a tightly closed container.