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Fine dining (lemmy.world)

submitted 3 months ago by The_Picard_Maneuver to c/[email protected]

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[–] GentriFriedRice 10 points 3 months 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] 5 points 3 months ago

This guy mayos

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

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

[–] Buddahriffic 3 points 3 months ago (1 children)

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.

[–] [email protected] 2 points 3 weeks ago

Yeah all cans are plastic coated