Abstract
It is advisable to use vegetable oil in fat-controled diet, because it contains poly-enoic fatty acids.
Mayonnaise is an oil-vinegar emulsion made from vinegar and vegetable oil stabilized with egg-yolk.
We analysed lipid composition of eight brands of mayonnaise.
The ratio of poly-unsaturated fatty acids to saturated fatty acids approximates two or three to one. The average total sterol in above mentioned analyses was 333mg per cent, —cholesterol 67mg per cent, phospholipid 33.6mg per cent.
Mayonnaise is a superior foodstuff for the fat-controled diets.
