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Mayonnaise

 

Possible application of gene technology Labelling
Lecithin from GM-soya yes
Fats from GM-plants yes
Citric acid produced with the help of GM-microorganisms no
Enzymes produced with the help of GM-microorganisms no

 

Description of product

The classic mayonnaise is a whipped sauce made from egg yolks, vinegar and cooking oil. The egg yolk, principally the lecithin that it contains, stabilises the oil-water emulsion. Most manufactured products today use lecithin from soya beans as the emulsifying agent.

In particular, fat-reduced mayonnaise contains milk proteins that also help to maintain the oil-water emulsion. If the fat content is less than 60%, starches or modified starches are also used.

As mayonnaise perishes quickly, it is necessary to add preservatives to prevent the growth of germs. Recently, a "system" comprising two enzymes, catalase and glucose oxidase, has been employed.

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in mayonnaise. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

Especially for calorie-reduced products also:

 

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