Everyone loves mayonnaise, but it's mostly "edible vegetable oil." What about MSG? Is it safe?

Introduction: Everyone loves it, but what about the ingredients?

Mayonnaise is a versatile condiment, essential for salads, fried foods, and sandwiches. While we use it daily, the fact that "mayonnaise is almost entirely oil" is often overlooked. In this article, we'll practically summarize everything from the Ministry of Agriculture, Forestry and Fisheries standards to how to read commercial product labels, the safety of additives like MSG (monosodium glutamate), and healthy homemade recipes. We'll also share tips we've personally tried.

Mayonnaise Standards and Ingredients Used in Commercial Products

According to the Ministry of Agriculture, Forestry and Fisheries standards, mayonnaise must contain less than 30% water and more than 65% oil. The range of permissible ingredients is also limited, including seasonings (such as 5'-disodium inosinate, 5'-disodium guanylate, and L-sodium glutamate), edible vegetable oil, egg yolk, brewed vinegar, hydrolyzed protein, and salt. This means that typical commercial mayonnaise often consists of "mostly oil + egg + acidity + (umami seasoning, if applicable).".

Are Additives like MSG (Monosodium Glutamate) a Concern?

MSG (L-sodium glutamate), often referred to as a "chemical seasoning," has been evaluated as safe for normal food consumption by global food safety organizations (the joint FAO/WHO expert committee and national food safety agencies). However, some people report temporary discomfort (the so-called "MSG symptom complex") and wish to avoid excessive intake. In our experience, MSG indeed has a significant impact on flavor, which sometimes explains the difference in taste between American and Japanese mayonnaise.

In conclusion, while scientific evaluations lean towards safety, choosing products labeled "no chemical seasonings added" or those finished with natural umami is a reasonable choice. We recommend that families, especially those with small children or sensitive individuals, make it a habit to check for additive-free labels and ingredient lists.

The Quality of Oil is Key: What to Watch Out For

The majority of mayonnaise ingredients consist of "edible vegetable oil." Many commercial products simply list "edible vegetable oil" on their labels, which often means they are primarily composed of omega-6 polyunsaturated fatty acids like corn oil or soybean oil. In modern diets, omega-6 intake tends to be excessive, and an imbalance with omega-3 can increase the risk of chronic inflammation.

Furthermore, polyunsaturated fatty acids are prone to oxidation from heat, light, and air, so it's best to avoid old oils or high-temperature storage. Some products may also contain trans fats, so check for mentions like "partially hydrogenated oil." We've found that products based on olive oil or avocado oil tend to have good flavor and are less prone to oxidation, making them highly recommended.

Homemade Mayonnaise: Recipe and Safety Tips (Including Egg Allergy and Raw Egg Precautions)

Basic Recipe (approx. 200ml)

• 1 egg yolk (room temperature) (using commercially pasteurized/heat-treated egg yolk is safer)
• 1 tablespoon lemon juice (or 1 tablespoon apple cider vinegar)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt, a pinch of black pepper
• Approx. 200ml oil (extra virgin olive oil alone can be too strong in flavor, so using half olive and half neutral oil, or avocado oil, is easier to handle)

Preparation Tips

• Combine ingredients in a bowl and whisk well to create an emulsion base.
• Gradually add oil, a few drops at a time, while whisking. Adding it in a thin stream makes it less likely to separate.
• If it starts to separate, adjust by adding a small amount of warm water or lemon juice.
• Once finished, store in the refrigerator. Homemade mayonnaise typically lasts 3-5 days, which is shorter than commercial heat-treated products.

If you want to avoid raw eggs, pasteurized eggs or aquafaba (chickpea brine) as an egg yolk substitute for vegan mayo are convenient options. The aquafaba mayo we made was light and paired well with salads, offering peace of mind for those with allergies or pregnant individuals. However, in all cases, ensure you use clean utensils and strictly adhere to refrigeration.

Summary

• Japanese mayonnaise, by standard, is "oil-rich." Check labels for the type of "edible vegetable oil" and "no chemical seasonings added" indications.
• While MSG is considered safe at normal intake levels by many regulatory bodies, sensitive individuals may prefer additive-free products.
• Be mindful of oil quality (excessive omega-6, oxidation, trans fats), and if possible, consider products or homemade versions using oxidation-resistant oils like olive or avocado.
• Homemade mayo is easy to make and allows control over oil and acidity, but requires attention to storage and raw egg risks (pasteurized eggs or aquafaba are alternatives).

After trying various options, we don't intend to completely dismiss commercial products. We found that a flexible approach, using trusted additive-free brands on busy days and making homemade versions to adjust oil quality when time allows, is practical and sustainable.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.