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Mayonnaise is a creamy condiment and sauce. It is primarily an oil-in-water emulsion, distinguishing it from other emulsions, such as butter and margarine, which are water-in-oil emulsions.
Traditional mayonnaise is made from oil, egg yolk, vinegar, lemon juice, and spices. The egg yolk acts as an emulsifier, helping to stabilize the mix and create a smooth, creamy texture.
Current trends in mayonnaise production focus on improving the nutritional profile by reducing fat content and incorporating healthier oils. In addition, using natural preservatives and antioxidants, such as phenolic compounds derived from lemon waste, can improve the quality and safety of the product by preventing oxidative spoilage.
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