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  2. Kraft Mayo - Wikipedia

    en.wikipedia.org/wiki/Kraft_Mayo

    In 2008, Kraft released a new mayonnaise with olive oil, called "Kraft Mayo with olive oil." Kraft Mayo with olive oil has 50% less fat and fewer calories than regular Kraft Mayo. In 2012, Kraft Mayo Homestyle was produced; a full-fat mayonnaise that is thicker, richer, and slightly more yellow in color than Kraft Mayo.

  3. Our Editors Tried 9 Different Brands Of Mayo—And A Tie ...

    www.aol.com/editors-tried-9-different-brands...

    Tasters described this mayo as "loose and spreadable" with noticeable notes of olive oil. Two tasters felt it reminded them of Miracle Whip , with a slightly thinner, liquid texture. Market Pantry

  4. List of mayonnaises - Wikipedia

    en.wikipedia.org/wiki/List_of_mayonnaises

    This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. [ 1 ] It is an emulsion of oil , egg yolk , and an acid (usually vinegar or lemon juice ).

  5. Hellmann's and Best Foods - Wikipedia

    en.wikipedia.org/wiki/Hellmann's_and_Best_Foods

    Both labels contain the same ingredients in the same 'relative quantity' order: soybean oil, water, whole eggs & egg yolks, vinegar, salt, sugar, lemon juice, sorbic acid, calcium disodium EDTA, and natural flavors. Best Foods' may contain more lemon juice, though the ingredients, ordered by volume, are the same as Hellmann's. [14]

  6. What’s the Difference Between Mayonnaise and Miracle Whip?

    www.aol.com/difference-between-mayonnaise...

    Mayo might just be the most versatile condiment on the planet. In fact, there are all kinds of surprising uses for mayonnaise, including making a crispier grilled cheese and baking a moist ...

  7. Mayonnaise - Wikipedia

    en.wikipedia.org/wiki/Mayonnaise

    The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low water activity a w of 0.925, restricts the growth of yeasts, a few bacteria and molds. [ 74 ]