GMO COMPASS - Information on genetically modified organisms
  Mar 27, 2017 | 8:18 pm
Site Search

Searches all of GMO-Compass in an instant

Stakeholder input wanted: survey on research needs for assessing GMO impacts 

Shaping the Future of GMO Research

Stakeholder with interests in the risk and/or benefit assessment of Genetically Modified Organisms (GMO’s) are invited to take part in an online survey.

The aim of this survey is to identify which research needs should be prioritised, thereby contributing to the commissioning of research on the health, environment and economic impacts of GMOs.

The survey will close on 15th July 2015.

More information and access to the online survey

The setting-up of this website was financially supported by the European Union within the European Commission’s Sixth Framework Programme from 1 January 2005 until 28 February 2007.

The European Commission and other EU agencies are not responsible for the content.
See what’s what.
The GMO Food Database
The GMO Food Database.
You want to know for which food products or plants gene technology plays a role?

Then enter here the name of a plant, foodstuff, ingredient or additive:

Database search
All database entries in overview:
Ingredients and additives
Additives according to E numbers

Please note that the GMO Compass Database currently is being expanded and updated. Please check back for new entries.

Sign up to receive regular updates on GM food quality and safety.
To change or cancel your subscription, please enter your email above.
Comments, suggestions or questions?
Please contact us at
Change font size
1 2 3



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:


 GMO Database
GM Food and Feed: Authorization in the EU
GMO Database: Contains information on every GM plant that has been approved or is awaiting authorisation in the EU.
Advanced Search
December 5, 2007 [nach oben springen]

© 2017 by GMO Compass. All rights reserved. | Imprint | website created by webmotive