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Fine dining (lemmy.world)

submitted 3 weeks ago by [email protected] to c/[email protected]

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[–] [email protected] 9 points 3 weeks ago (3 children)

I don't think you'll find it. Mayonnaise has a mechanism of lipid oxidation catalysed by iron ions present in egg yolks. Most mass produced mayonnaise contains EDTA to chelate metal ions and slow down lipid peroxidation. Lipid oxidation is also known as rancidity.

You can test this yourself by leaving a metal utensil in some mayo for a couple hours. It should turn black from a redox reaction

[–] [email protected] 4 points 3 weeks ago

This guy mayos

[–] [email protected] 3 points 3 weeks ago

Interesting, I didn't know that. I guess my canned mayo dreams are dashed.

[–] [email protected] 1 points 3 weeks ago

Don't cans use a coating on the inside to prevent contact between the contained material and the metal of the can itself? Like tomato products are pretty acidic and would also react with metals they come in contact with but are a common canned good. Same with soda pop.