What is the shelf life of mayonnaise according to GOST, unopened and after opening?

Deadlines

What affects shelf life

Do not use stale ingredients for cooking. Bacteria have already begun to develop in them. Stale eggs are especially dangerous. Sometimes the whole thing is used, more often just the yolks. They spoil faster than proteins.

Other influencing factors:

• number of eggs. As you increase the emulsion, it whips up faster. The result is a richer consistency. But the product is stored worse;
• presence of acid. Preservatives include lemon juice, apple cider vinegar, and table vinegar. Additionally, the components enhance the taste;

• presence of salt, sugar. Natural preservatives inhibit the development of microorganisms;
• adding mustard. The ingredient is known for its antimicrobial properties. Gives a pleasant sharpness. It's important not to overdo it.

When adding fresh herbs and garlic, any mayonnaise can be stored for no more than a day. It is recommended to administer these components immediately before use.

You don't have to cook with eggs. There are alternative recipes using milk and cream. They are also whipped with butter.

How long does a salad with mayonnaise last in the refrigerator?

It is recommended to store the dressed salad for no more than 12 hours.

ADVICE! It is best to store the salad undressed, adding the dressing before serving.

Bacterial growth is the main cause of spoilage in dishes containing mayonnaise. Warmth and being in the open air contribute to this process. Therefore, the ideal storage method is a plastic container with the ability to create a vacuum, placed on the refrigerator shelf.

You can also simply cover the container with a lid or plastic wrap to protect the salad from foreign odors.

Mayonnaise and mayonnaise sauce: what is the difference?

Recently, in addition to classic mayonnaise, mayonnaise sauces have appeared on the shelves. What is the difference between the products and which should you prefer?

According to GOST, mayonnaise contains:

• processed milk;
• food additives;
• yolks or whole eggs (at least 1%).

The absence of eggs in mayonnaise sauce is acceptable.

The next difference is fat content. For the classic version, this figure is 40% or higher. For mayonnaise sauces, 15% is enough.

Additionally, there is a gradation of mayonnaise based on calorie content. It is customary to highlight:

• high-calorie (fat volume over 55%);
• medium calorie (40–55%);
• low-calorie (less than 40%).

Both varieties of mayonnaise product meet the GOST requirements for organoleptic indicators:

• appearance – creamy, homogeneous (single air bubbles are allowed);
• taste – sour with a slight spice;
• aroma corresponding to flavor enhancers;
• shade – from white to yellowish-cream, uniform throughout the entire thickness.

Mayonnaise sauce sometimes differs in consistency. The product may be more liquid, look like sour cream or look like a jelly mass

The presence of corn, mustard, peanut, soybean and flaxseed oils is allowed in the products. The manufacturer received the right to use dill ether. It is allowed to use vegetables and natural dyes in production.

Do you know that…

All components must be indicated on the packaging: aromatic substances, dietary supplements, ingredients that contain GMOs, regardless of their percentage.

Proper storage

The conditions of detention are legally established:

• specialized warehouse or cold storage room;
• constant temperature 0…+18 °С;
• functioning ventilation;
• dry air;
• protection from direct sunlight.

How long a product of a particular recipe can be stored is determined by the manufacturer, based on the amount of preservatives. That is, when the period is long, this indicates a significant amount of preservative substances. Natural sauce has a short shelf life.

Closed

The maximum storage time can be 90 days at a temperature of 0...+10 °C. The minimum at 14...18 °C is seven days. It is better to store the closed package in the refrigerator, but it is also possible in a cool place.

After opening

The period of use after opening is reduced many times, amounting to 14 days.

IMPORTANT! It is strictly forbidden to store opened containers outside the refrigerator.

The rules for maintaining the freshness of the dressing are as follows:

1. Temperature not higher than 7 °C.
2. Air humidity up to 75%.

If the container requires a lid, then it is permissible to leave it in it. When the product is packaged in plastic bags, you need to transfer it to a container with a lid before placing it in the refrigerator. This will prolong the state of freshness as much as possible, since oxygen access will be limited.

Home

Can be prepared in several ways. What the consumption time will be depends on the key perishable ingredients - raw egg yolks (chicken or quail), milk. The dressing prepared using them should be consumed immediately. If you add mustard, it will extend the period to 4-6 days.

When the recipe involves replacing the yolk with egg powder or there is no such component at all, the shelf life is extended to 10 days.

If there is no refrigerator

When it is not possible to store in the refrigerator, you need to understand that the shelf life is sharply reduced. Therefore, you should not take it on long trips. But you can maintain freshness for a short time.

The jar must be opened immediately before use. It is permissible to store outside if the temperature does not rise above 18 °C, in a dark place. You can also cool the foil under cool water and wrap the container - this method will prevent the contents from overheating. The main principles are protection from sunlight and maintaining the temperature at the proper level.

Is it possible to freeze

Mayonnaise sauce cannot be frozen. At temperatures below 0 °C, it separates into fractions and becomes unsuitable for food. It loses its organoleptic characteristics, consistency, and taste, so this method will not prolong the life of the product, but will destroy it.

How to increase shelf life

The time for preserving pristine properties can be increased only in one way - proper storage, which implies:

• temperature 4...7 °C;
• humidity not higher than 75%;
• clean container with an airtight lid;
• mustard powder or mustard acts as a preservative, extending the period of use by about a day.

How to save at home?

At home, of course, there are no conditions like a manufacturer’s warehouse or a refrigeration unit like a trading organization. However, mayonnaise is not such a fancy product, and to keep it sealed, a regular refrigerator or a dark, cool place is suitable. Below we discuss in detail how long homemade sauce can be stored, store-bought sauce in the refrigerator with an open package, and how long salads dressed with mayonnaise can be stored.

In the refrigerator after opening the package

After opening the mayonnaise product, the conditions for its preservation do not change if the packaging was opened correctly, it was not damaged and retains its tightness after screwing on the lid, etc.

However, after opening it is better not to take risks and store mayonnaise only in the refrigerator. If the functionality of the packaging is impaired, the shelf life of the product is significantly reduced.

It is recommended to store such a product for no more than 14 days in the refrigerator from the moment the container is damaged.

Home product

Many citizens try to lead a healthy lifestyle and avoid eating foods with harmful additives, so they make mayonnaise themselves. The shelf life of such a product is significantly inferior to its store-bought counterpart, and the requirements for its storage are much stricter, because it is difficult to construct the correct packaging at home.

Storage conditions for homemade sauce:

• temperature from 4 to 7 degrees (only in the refrigerator);
• air humidity 75%;
• in dry and sterile containers (preferably porcelain or glass);
• The container must have a tight-fitting lid.

Time for safe consumption is no more than 3 days.

Storing a homemade product without a lid reduces its shelf life to 36-42 hours.

Salads dressed with sauce

Few people will refuse a delicious mayonnaise salad, especially one left over from yesterday's feast. However, you need to know that salads seasoned with sauce have a significantly reduced shelf life . The Ministry of Health of the Russian Federation took care of educating citizens on the issue of how much and how such dishes can be stored, having adopted SanPiN 2.3.2.1324-03.

So, the Ministry of Health of the Russian Federation recommends storing salads dressed with mayonnaise at a temperature of -4 to 4 degrees (i.e. in the refrigerator) for the following periods of time:

How to identify a damaged one

If the storage period of the refill is unknown, or there is no packaging, you can determine its unsuitability by external signs:

• separation into fractions, slurry on the surface;
• packaging damage;
• air bubbles are visible;
• lumps and particles are visible;
• discoloration, sour smell.

You can use expired

The use of expired refills is strictly prohibited. Even if it is assumed that it will undergo heat treatment (for example, as a marinade for meat that will be baked), serious negative consequences for the body are possible.

The most harmless thing is an allergic reaction. Much more dangerous is poisoning with complications for internal organs: stomach, pancreas, liver.

If there are disturbances in the functioning of the body systems, the risk of complications increases, so you need to responsibly choose the sauce for consumption.

How to tell if mayonnaise has gone bad

The following signs indicate that the sauce has gone bad:

• Unpleasant sour or rotten smell.
• Sour or bitter taste.
• Separation into fractions (oily liquid and thick lumps).
• Mold formation.
• Jelly-like consistency.
• Bubble formation.
• Bloating of closed packaging.

Missing mayonnaise should not be eaten. Bacteria develop in it, which can lead to severe poisoning. Also, you should not use expired sealed sauce, even if there are no signs of spoilage after opening.

What does it depend on?

Mayonnaise is a ready-to-eat product.

Since the process of its production boils down to simply mixing the ingredients and bringing the mixture to the specified fat content and the required consistency, that is, there is no heat treatment at all, the finished sauce cannot be stored for a long time.

Various chemicals are introduced to prolong the shelf life of the sauce . The shelf life depends on the quality, composition of the raw materials and storage conditions - packaging, temperature, etc.

Favorite recipe

It is quick and easy to prepare and can be used within two weeks. Will the housewife really not find somewhere to use it during this time? For preparation you will need:

• egg;
• 250 ml refined sunflower oil;
• sugar - teaspoon;
• salt - half a teaspoon;
• lemon juice - tablespoon;
• spices - a teaspoon of mustard, garlic and horseradish to taste.

Now let's look at the cooking process. Once you try it, this sauce will become your favorite. Pour oil into the prepared container. It is best to take odorless, highly purified. Add salt and sugar immediately. Now squeeze the lemon juice, add the egg yolk and press it to the bottom with an immersion blender. Now beat the yolk mass and gradually begin to lift the device so that it mixes with the oil.

This amount yields 350 g of a thick, white emulsion. Worth a try, the recipe is very good. Housewives are often afraid to make mayonnaise at home, because they believe that they won’t succeed. It's really only worth trying once.

Storage conditions in the absence of a refrigerator

There are often situations in life when a sudden breakdown of the refrigerator puts all the food stored in it at risk. How long does homemade and store-bought mayonnaise last outside of the refrigerator? To solve this question, it is very important to answer two more:

1. What time of year do I store mayonnaise?
2. What is the room temperature?

If it’s cool outside, you can put glass jars of mayonnaise on the balcony.

If it’s a warm season outside and the temperature in the room exceeds 18⁰C, then ordinary foil can come to the rescue. To preserve the food, just cool a piece of foil in water and wrap it around the jar as much as possible - you can store mayonnaise this way for several days. The procedure should be repeated periodically as the “cape” heats up.

Maintaining product freshness is not difficult. It is enough to follow the necessary rules and observe the temperature regime.

Despite the recommendations of nutritionists, it is impossible to completely abandon the use of mayonnaise. Especially when the New Year holidays are approaching.

In this case, housewives begin to carefully study the labels on jars of sauce, looking for a product that is as natural as possible. This is usually followed by disappointment, since they all contain a fair amount of thickeners, emulsifiers, stabilizers and preservatives. The last option left is to make your own mayonnaise.

conclusions

1. On sale you can find mayonnaise and mayonnaise products of varying degrees of naturalness. Choose a product with the shortest expiration date.
2. Mayonnaise can be stored for a long time due to airtight packaging and the presence of preservatives. Homemade sauce is a perishable product.
3. You can increase the shelf life of a homemade product by excluding eggs from the composition and using natural preservatives - vinegar, lemon juice.
4. Mayonnaise should not be kept at room temperature or frozen. Its storage location is a refrigerator.
5. An expired product or dishes containing it can cause poisoning.

Store correctly and be healthy!

How to choose a quality one?

High-quality mayonnaise has a uniform, thick consistency; the color of such a product may differ slightly; a color from white to yellowish may be considered normal according to GOST 31761-2012 (clause 5.2.3., Table 1).

The presence of fine particles is acceptable if it is a product with special, special ingredients - for example, red bell peppers may show red fine particles.

The smell should be pleasant, without the feeling of aged vegetable oil with an unpleasant bitter tint. If the product is packaged in glass jars, then it is important to look to see if there is translucent serum with the contents rising up.

You should make sure that the mass is homogeneous, since GOST allows only the presence of small single air bubbles formed when beating the mixture.

It doesn’t hurt to read the ingredients carefully; it is advisable to choose the most natural product possible, with the list of chemical additives as short as possible.

In the case where the appearance and consistency do not raise suspicion, but the expiration date is at the limit or has already expired , then you cannot take such a product; you should find packages with a fresh production date.

You can learn how to choose a good mayonnaise from the video:

Comparison of taste qualities

How similar is homemade mayonnaise to store-bought mayonnaise? Reviews from housewives indicate that, first of all, it depends on the oil used. The sauce made with olive oil tastes best. But it is also the most expensive. It is obtained similar to the original one when using refined sunflower oil. But it is better not to use unrefined, with the smell of seeds. In general, the sauce turns out no worse than store-bought. It whips up quickly, so you can prepare it immediately before assembling the salad.