Egg Free Mayonnaise
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What it is
Egg-free mayonnaise is a condiment that mimics the taste and texture of traditional mayonnaise but uses no eggs. It is typically made by combining oil, an acid like vinegar or lemon juice, and an emulsifier, often a plant-based gum or starch, to create a stable, creamy mixture.
Why it's used
Manufacturers use egg-free mayonnaise as a creamy base and emulsifier in a variety of foods. It is commonly found in deli salads, sandwiches, and as a spread.
Health notes
Egg-free mayonnaise is generally recognized as safe (GRAS) by the FDA when used as intended. The primary ingredients are typically oils and water, which are safe for consumption. Regulatory bodies like JECFA and EFSA have evaluated many of the common emulsifiers and stabilizers used in its production. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Egg-free mayonnaise is not a major allergen. However, some varieties may contain soy or other allergens depending on the specific ingredients used.