What preservatives are used in mayonnaise with what level of concentration?

Mayonnaise doesn't typically rely on a single, high-concentration preservative. Instead, it leverages a combination of factors that naturally inhibit spoilage:

1. Acidity: The high vinegar content (acetic acid) in mayonnaise creates an acidic environment that most bacteria find difficult to thrive in. This is the primary factor in its extended shelf life.

2. High Fat Content: Mayonnaise is primarily made of oil and eggs. This high fat content makes it a challenging environment for bacteria to grow, as they need water to multiply.

3. Salt: Salt is a natural preservative and is often added to mayonnaise. It inhibits bacterial growth by drawing water out of their cells, disrupting their metabolic processes.

4. Pasteurization: Many commercial mayonnaise brands use pasteurization, which involves heating the ingredients to kill off any harmful bacteria present.

5. Emulsification: The emulsification of oil and water creates a stable and uniform product. This makes it harder for bacteria to penetrate and spread.

Other potential preservatives:

While not common, some brands might include a small amount of:

* Citric acid: Acts as an antioxidant and helps to prevent rancidity.

* Potassium sorbate: A common food preservative that inhibits yeast and mold growth.

Concentration Levels:

It's difficult to provide specific concentration levels for each component, as recipes and ingredients vary between brands.

Important Note:

It's crucial to check the label of your specific mayonnaise brand to see the full list of ingredients and their corresponding concentrations. Always follow the recommended storage instructions on the packaging.

Remember: Properly stored mayonnaise, unopened, can last for several months in the refrigerator. Once opened, it should be consumed within a few weeks.