Mayonnaise

Clean-label Shelf Life Solutions

Mayonnaise is produced with a stable emulsion of oil, egg yolk, vinegar or lemon juice and herbs or spices.  Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration, Growth of heterofermentative Lactobacillus results in visible spoilage. Gas formation, and a decrease in pH, Yeasts may cause spoilage by gas formation and formation of brownish colonies on the surface of mayonnaise, which may appear as small oil droplets. Z.bailii can cause gassy spoilage (CO2 and alcohol) in mayonnaise.  Handary provides clean-label ingredients for shelf life extension of mayonnaise.

 

Handary Solutions for Mayonnaise

Applications

Spoilage issues

Solutions

Dosage

(w/w finished product)

Labelled as

Clean-label 

Mayonnaise

Gas formation, Brownish colonies, Lactobacillus spp., pH decrease, Yeast

Proteria® CA

0.5-1.0%

Cultured (cane) sugar

Yes

 

Oxidation

Guardox® OE

0.03-0.1%

Olive pulp

Yes

 

*The information contained in this website is based on our own testing analysis and is, to the best of our knowledge, reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes.

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
GAURDOX™ OE PREVENTS OXIDATION OF MAYONNAISE

Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration. Mayonnaise prepared without antioxidants had a shelf-life at room temperature of approximately 1 day. Guardox™ OE had proven effectively against oxidative off-odor development at room temperature of above 120 days.

PROTERIA® CA CREATES LONGER SHELF LIFE OF MAYONNAISE

Mayonnaise is often spoiled by Lactobacillus spp, such as L. fructivorans, L. plantarum, and L. buchneri. It is also vulnerable to Bacillus vulgaris which lead to darkening and gas formation. What’s more, growth of Osmotolerant yeasts such as Z. rouxii, Z. bailii, and Pichia membranaefaciens causes gas formation and formation of brownish colonies on the surface of mayonnaise, which may appear as small oil droplets.

 

Figure 1 and Figure 2 present the inhibitory effect of Proteria® CA against Lactobacillus spp and yeast. Compared to control, growth of both microorganism is inhibited and shelf life of mayonnaise is extended to more than 60 days in both case.

 

Table 1. The pH and shelf life effect of Proteria® CA vs Vinegar

Ingredient

pH of final product

Result

1.0% Proteria® CA

4.5, mild taste

90 days of shelf life

20 ml vinegar (6% w/v acetic acid) per fresh egg yolk

3.6-4, sour taste

40 days of shelf life

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