Editing Mayonnaise (section)

==Nutritional information==

A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, typically soybean, rapeseed, sunflower, or corn oil,<ref>{{cite journal |last1=Ferreira de Menezes |first1=Rose Carla |last2=de Carvalho Gomes |first2=Queliane Cristina |last3=Santos de Almeida |first3=Beatriz |last4=Filgueiras Rebelo de Matos |first4=Márcia |last5=Cedraz Pinto |first5=Laise |date=2022 |title=Plant-based mayonnaise: Trending ingredients for innovative products |url=https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342 |journal=International Journal of Gastronomy and Food Science |volume=30 |issue=1 |page=100599 |doi=10.1016/j.ijgfs.2022.100599 |s2cid=252345527 |access-date=2023-01-01 |archive-date=1 January 2023 |archive-url=https://web.archive.org/web/20230101160547/https://www.sciencedirect.com/science/article/abs/pii/S1878450X22001342 |url-status=live }}</ref> depending on region of production, but, in specialty products, sometimes olive or avocado oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.<ref name="Mayonnaise Manufacture"/> Mayonnaise is prepared using several methods, but on average it contains around {{convert|700|kcal}} per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.<ref>{{cite web |url=http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |title=10 Healthy Substitutes For Mayonnaise |publisher=Huffingtonpost.com |date=26 February 2014 |access-date=27 August 2015 |archive-date=26 August 2015 |archive-url=https://web.archive.org/web/20150826055323/http://www.huffingtonpost.com/2014/02/26/mayo-substitutes-mayonnaise_n_4847998.html |url-status=live }}</ref>

The nutrient content of mayonnaise (>&nbsp;50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low [[water activity]] ''a''<sub>''w''</sub> of 0.925, restricts the growth of yeasts, a few bacteria and molds.<ref>{{Cite book|url=https://books.google.com/books?id=qv_jBwAAQBAJ&pg=PR18|title=Modern Food Microbiology|last=Jay|first=James M.|date=2012-12-06|publisher=Springer Science & Business Media|isbn=9781461574767|language=en}}</ref> Yeasts of the genus Saccharomyces, ''Lactobacillus fructivorans,'' and ''Zygosaccharomyces bailii'' are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by ''Z. bailli'' are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of ''[[Bifidobacterium bifidum]]'' and ''[[B. infantis]]'' prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.{{Citation needed|date=August 2021}}