The Science Behind Mayonnaise and Its Ingredients
Mayonnaise is an emulsion of oil, egg yolks, and an acid, usually vinegar or lemon juice. The emulsion is stabilized by the lecithin in egg yolks. Commercial mayonnaise often contains preservatives and pasteurized eggs, which help extend its shelf life. However, homemade mayonnaise lacks these preservatives, making it more susceptible to spoilage. The acidity in mayonnaise can inhibit bacterial growth to some extent, but it is not foolproof, especially when left at room temperature for extended periods.
