How Mayonnaise is Made | How Hellmann's Real Mayonnaise is made in Factory
Вставка
- Опубліковано 17 сер 2023
- How Mayonnaise is Made | How Hellmann's Mayonnaise is made in Factory
Ever wondered how that creamy and tangy condiment, mayonnaise, is created? In this video, we delve into the fascinating journey of making mayonnaise, from crafting it at home to the large-scale production process at the Hellmann's factory. Discover the ingredients, techniques, and machinery that go into creating this versatile and beloved spread. Join us for an insightful look at the art and science behind making mayonnaise from scratch to the industrial scale.
#mayonnaise #mayonnaiserecipe #howitsmade #mayo #hellmanns
🔔Subscribe to Xprocess for mind-blowing facts and entertainment on science, Tech, Food & lots more!!
✅ Other Videos You Might Be Interested In Watching:
👉 • How are GOLD BARS made... - Gold Making Process
👉 • How BUTTER is Made In ... - Delicious Butter Making Factory
👉 • Amazing Magnum Ice Cre... - Magnum Ice Cream Factory
Welcome to our channel, where facts meet entertainment! We are passionate about sharing amazing and informative facts about various topics. From science and history to nature and the latest trends, we've got you covered.
We are dedicated to bringing you the most interesting and thought-provoking facts. We ensure that you get the most out of your viewing experience. Our videos are not only informative but also engaging and entertaining, featuring stunning visuals and captivating narration.
We believe that learning should be fun, which is why we make sure that our videos are packed with interesting facts that will blow your mind. If you are someone who simply enjoys learning something new, our channel is the perfect destination for you.
Be sure to subscribe to our channel and hit the notification bell to stay up-to-date with our latest videos. We promise you won't be disappointed! We hope you enjoy watching our videos as much as we enjoy making them.
COPYRIGHT DISCLAIMER
Xprocess does not fully own the material compiled in this video. It belongs to individuals or organizations that deserve respect.
We use it under Copyright Disclaimer, Section 107 of the Copyright Act 1976. "Fair Use" is permitted for purposes such as criticism, comment, news reporting, teaching. scholarships and research.
For any commercial/general/copyright inquiries
📩 Email - Xprocess77@gmail.com
© Xprocess
I’m pretty sure the original wouldnt have had soybean oil and all the additives and preservatives. Would sure like to try the old original stuff !
You can easily make it yourself.
I know there are many other commercially available versions made with other oils. I think even Hellman's makes one. Avocado oil maybe?
@@user-hd4sh5yc1f There's Real, 1/2 Fat, Olive Oil, Avocado, Vegan, Spicy, and Garlic Aioli.
@@user-hd4sh5yc1f I use Chosen Foods mayonnaise that uses avocado oil and lacks the creepy weird ingredients. No one in their right mind would use Hellman's or here in the west, Best Foods mayonnaise.
Recipe on Pinterest
My friend's Great Uncle worked in and was the night supervisor for Hellmann's Mayonnaise facility in Bayonne New Jersey for three decades. The city had pride in the fact it was produced there 7 days a week, 24 hours a day. The very few in the city who used Miracle Whip, a poor imitation, were looked down upon lol.
@@randyme2151 different texture and it breaks down in your moth differently i like them both but i think miracle whip is more versatile.
Had no idea they produced in Bayonne! Cool fact! I wonder if it’s still there and if it’s still operational?
@@slopro 99 Ave. A Bayonne NJ
"The property was formerly owned by Best Foods, which made and produced Hellmann's mayonnaise and employed generations of Bayonne families since the early 1900s."
It was closed down in January 2003.
Hellmann’s eventually changed their formula to try and have a miracle Whip zing to it. They should have left well enough alone.
Ew miracle is so sweet 🤮 doesn't even taste like sweet mayo not a fan
Hellmanns was the only mayo I would use for years until they changed the ingredients in the last 15 years and the taste changed. I now buy another brand. You can make your own mayo in a blender too.
which brand?
@@ItZFlipzI switched to Dukes. No GMO ingredients unlike Hellmans
@@btpuppy2 I dont like hellman taste i was so disappointed eating there mayonnaise it was good in 2006
@@ItZFlipz If you are using the squeeze bottle, try the jar. Helen Rennie has a video on this, the jarred mayo is much better.
No wonder homemade mayo is so much better.
Good luck with that salmonella
The cool thing about mayonnaise is that we can make a superior product at home. The first step is to replace soybean oil with a higher quality oil. 😉
What makes it higher quality?
have tried different oils and the taste is just not quite the same 🤘🤘
Oils such as canola, corn and palm produce better results as they are more neutral. Soybean oil is cheaper, but it is not the best choice, as it has an unpleasant aroma and flavor.
Hellmann's Mayonnaise used to taste very lemony. I miss that taste, so I make my own, with lemon juice and the zest. I use an immersion blender and it only takes a couple of minutes to make a quart.
Do you mind to share your recipe?
@@goodrobby Homemade Mayonnaise
This is so yummy, that I'm never going to buy store-bought mayo again. It only takes a couple of minutes to make. The flavor improves and mellows with time, so try and make this a few hours ahead. The recipe can be halved.
Ingredients:
2 large eggs (try 1 egg plus 1 egg yolk for a thicker mayonnaise)
2 teaspoons dry mustard, (or use Dijon)
1 teaspoon salt or celery salt, or to taste (see notes)
1 ½ -2 cups oil of choice (I use a ratio of 80:20 avocado oil and olive oil) (try 2 cups)
Couple of pinches Sazon seasoning, turmeric or dried red peppers, to taste (optional)
Zest of one lemon
2 Tbsp fresh lemon juice (preferred), balsamic vinegar or apple cider vinegar (Sometimes I use 1 T lemon juice and 1 T apple cider vinegar with mother).
Directions:
1. Break eggs into a suitable container, such as a 1-quart canning jar. I use a straight olive jar that just fits the immersion blender. Add the oil. Let settle for a couple of minutes. Put immersion blender against the bottom of the container and run at high speed for about 20 seconds, until mayo begins to form. You will see and hear the mayo "catch."
2. Continue blending on high speed, pushing the blender up and down until all is combined.
3. Add the zest, seasonings and lemon juice; blend until well combined.
Notes:
You may have to experiment to see which-vinegar or lemon juice, you like best.
If you use vinegar, at first, the mayonnaise will taste rather sharp, then, after being refrigerated a while, the "edge" will fade and the flavors will combine very well.
Make sure you unplug the blender before taking it out of the mayo.
Make bacon mayonnaise by replacing ¼ cup oil with bacon grease. Chop fine any leftover bacon and add to recipe. Will be firm after refrigeration.
You can use a double yolk egg if you can get it, for one or both of the whole eggs.
For desired umami taste, experiment with ½ plus ⅛ teaspoon Redboat Salt; rounded ¼ teaspoon fine sea salt plus ¼ teaspoon MSG; or rounded ¼ teaspoon fine sea salt plus scant 1 teaspoon nutritional yeast.
To make Miracle Whip, just add ¼ tsp garlic powder and 4 tsps sugar or granulated sweetener
thanks @@KittyMama61
I think it has a kind of mustard flavor to it.
this is the wrong sub-thread to suggest a dash of lemon into the tuna-mayo for sandwiches. Tangent; tuna on a salted bagel is heaven, and on English muffins is my 2nd choice.
Miss Kitty, thanks for sharing the recipe. I did an LOL at "Make sure you unplug the blender before taking it out of the mayo.", partly because I initially inferred it as "unplug the blender before putting it in the refrigerator."
I am 76 and I just whisk my mayo, myself, at home. I refuse to pay for supermarket sugar-added crap.
I'm 77 and have been making my mayonnaise for years or ever since commericial mayonnaise started being put in plastic jars. I always add a little sugar to my mayonnaise and to make things easier and faster I use a hand held electric beater and a big bowl. Whisking is too much like work and I don't like to use the immersion blender either though they are super fast. There is always oil lurking around.
I don't eat mayo at all because seed oils are crap.
@@danielhoward4566nobody cares.
@@danielhoward4566you can use it as lube to loosen the stick up ones arse.
Good…more for me then!
What a shame that Hellmann’s don’t even use their original formula from back in the day anymore. By the way, it’s no longer put in glass jars with metal lids either.
I was curious if my taste changed or if the recipe did. I don't care for it anymore but it used to be the king.
@@Monte91 the old formula was almost perfect, it was the outstanding base for a classic potato salad
Yea it’s sad to see. Sometimes companies change recipes just to save a little money. They change the very thing that folks like!
It's garbage now. Pasteurization is actually destructive to nutrition for nearly all foods. Ask any farmer, milk, eggs, that are NOT pasteurized is far more nutritious and better for our bodies. It's now illegal to drink unpasteurized milk.
Pasteurization destroys protein and vitamins. The nutrition facts are clear. There's no nutritional value in these processed foods. I always wondered why mayo, the first ingredient is eggs and has zero protein. Well. It's because of the pasteurization process. Fake foods. That taste like crap. Leave our food alone Mr govt
I thought so!!! It definitely does not taste the same as it did around 10 years ago. I thought it was just me. Also, my gut doesn't seem to tolerate it as well, either. The old formula never gave me any trouble. Maybe it's all in my mind.
these kinds of shows are always amazing showing the tooling used to process food products.
1:56 Awesome... all egg yolks fit into some 10 Milliliter (or 10 ml) tanks.. that's about the size of an espresso cup.. 😄
It's actually equivalent to 2 tea spoons. Amazing what automation can do these days 😂😂😂
The creator & editor isn't a science major, that's for sure. I have a theory... someone taking notes wrote "10 cubic meters" (approx 2500 gallons) as "10 cm". The one who translated it saw 10 cm & looked it up, found a reference to 10 cm^3, and in that reference it said it was equal to 10 milliliter
That wasn't the only error in this video. It seems like a rough first draft at best.
2:28 Evacuation Hose 🤣
Duke's Mayonnaise is the best in the South.
Or anywhere else!
I use Mayo on French Fries. Learned that in Belgium. They have higher egg content as well. I also try to find it without soy oil.
Homemade tartar sauce is really good on French fries as well...
@@Darci3333 Never tried mayo; might have to. I like mustard on frenchy fries.
yes
@@Darci3333
have you ever tried putting vinegar into the gravy bowl with a plate of fries? yummy.
In Germany mayo is a french fry sauce
Hellmanns hasn't tasted good in years, not sure what happened but it used to be my go to.
Yea, I kind'a noticed myself that it hasn't tasted the same in a very long time.
China bought Hellman's
Truth
I've made my own mayonnaise. The process is pretty easy. Egg, oil, mustard powder, lemon juice or vinegar. Put all ingredients sans oil in a food processor, while the processor is on, pour oil in and watch the magic.
I prefer to use an immersion blender since there is less cleanup and I try to limit the amount of times I need to clean my food processor. It's cut me good before lol.
Basic mayo is eggs and oil. That's it.
Meaning the Mayonnaise we eat is not cooked ?
I agree that it's amazing to make your own. Nothing beats the flavor/texture. But when it comes to pre-made, Duke's and Hellman's Extra Heavy are the best I've had. Perfect for salads and cooking with.
Add some garlic and it makes an awesome salad dressing too.
WOW! I love me some GOOD mayo, and I have seen granny make some with the exact same ingredients that are presented here but man to make it by the ton is just amazing to see!
Thanks so much for these very informative videos! ~
You couldn't give me free other brand mayo, we only used Hellmanns. Then about 15 years ago they changed it and that was it, they ruined it. The company claimed no changes were made, give me a break with the lies. I've had been using Hellmanns only for 45+ years at that point, I think I would know a change after that amount of time. A friend told me about Dukes, so I tried it, We love it, even better than Hellmanns old recipe, so now I'm glad Hellmanns changed their recipe. Been a Dukes buyer since. Give it a try.
Helmans mayonnaise is garbage now to many chemicals in it!!
I tried making it a few times but it never got thick enough to spread. It always remnained liquidity and remained the yellowish color. What makes it turn white? What makes it stiff?
The sandwiches changed at the local store where I grew up I thought my palette changed when I went back and grabbed some they tasted different and I always asked for extra mayo. Thank you for solving this life mystery.
I stopped using Hellman’s (Best Foods) when I discovered they are using “Bio-Engineered”ingredients! I now make my own!
I'd really like to see how these facilities clean their equipment, I'd find that so interesting.
Many use powerwashers and a cleaning foam etc.
I assure you it's not impressive. And borderline, yuck. And it's NOT how it used to be. I work for the grossest company of them all possibly.
@@dwaynekoblitz6032 Lol well maybe I was too subtle, I wan't to see how the equipment is cleaned, how often it's cleaned etc. Now I'm interested to know who you work for!
They hire a boy named Billy to lick all the spoons clean.
im amazed how clean everything is - just made for the movies
When Richard Hellmann _(not Helms!)_ went into the mayonnaise business, today's main ingredient, soybean oil, was not yet commercially available. Which oil did he use?
Is there a popular brand which doesn't use soybean oil?
In Canada, Hellman's uses canola oil... not much better, tbh. I just take more omega-3 to offset the high omega-6 of the canola oil. I'd love to find a mayo that doesn't use seed oils AND actually tastes right/good. So far, I haven't found one.
Try a high quality extra virgin olive oil.
Have to watch the rest. After he said the yolks are dropped into a chute and then a 10 ml tank😮
Hellman's changed something in it's receipe some years ago... and not for the better. I used to love Hellman's but they ruined it. I contacted them a few years ago to inquire and was told nothing changed... but that's nonsense. I found a consumer forum that discussed this and there are many that think the taste is not what it used to be. Someone on the forum mentioned Bert's Mayo so I gave it a try and BOOM... it taste exactly like the old Hellman's. So if you're like one of the many and don't like the taste of Hellman's any longer.. try Burt's. I found it at Aldi's
Burman's Mayo... not Bert's or Burt's. Sorry for the error in the initial post. Try Burman's... you'll then remember the old Hellman's taste and love it.... and like me will never buy Hellman's again.
Burman's Mayo not Bert's or Burt's.... sorry for the error in the initial post.
@@diddyybrad8697 I think there is a Bert's something (coffee?) which is highly rated. There is also Duke's mayo people like. Attention Diddyy, look for the 3 dots on the right side of your comment. You are able to modify (edit) the original post, and also delete the 2 correction posts. If you comment has replies, and you delete yours, the replies also go bye-bye. Aldi's is often a very good provider.
They are now (Hellman’s) using BioEngineered Ingredients. Fucq that!
That’s the Mayo I use at Aldi. Good and not costly.
Great video y'all, thanks
Very cool! Thank you for sharing. ❤
Thanks for watching!
"The yolks exit through shoots and are then pumped into a 10-milliliter tank." WTF? That's two teaspoons!
I caught that too. A VERY tiny tiny tank.
Probably meant to say 10 kiloliter tank.
Yolks undergo VERY high compression process while being pumped.
10 ml tank? Thats 2 teaspoons.
It's good that you make your own mayonnaise that leaves more s for us
That's why they're the king or must I say queen of mayonnaise 💓💞😋
Its pronouns are He-she- it
Helmans is the only mayonnaise I use!!
Try Bama. Bama is the only mayo that does not have the preservative calcium disodium edta in the recipe. That chemical isn’t good for humans.
You must not use it a lot or unaware of how it’s spelled. It’s “Hellmann’s
@@mrknotthall When you bring out the Hellmans you bring out the BEST,,, lol
@@mrknotthall you know how to spell pedantic?
Had a friend from New Jersey who said his grandparents were asked to invest in the Hellmann's company when they first started. He said they thought it was a silly idea, as mayo was so easy to make at home that no one would buy store-bought...
Fried Chicken, Hamburgers, Hot Dogs, and milkshakes all share that fate. Easy to make at home, but often outsourced to inferior fast food hustlers.
Is the same ingredients used today?
Eating Hellman's mayo right now on my Burger. Oh so good
Very interesting, Thankyou :)
what do they do with the egg whites?
They send them back to the farm to live out their remaining years comfortably
@@ScottHolmberg lol
"Glass jars" - how old is this video ???
Really! Jars I've purchased were plastic.
My favorite fry dip! 😎👍
"glass jars" I wish, my Hellman's hasn't been bottled in glass for years.
That ending scared me…. I thought that was mayonnaise and chocolate😅
What do they do with the egg whites?
That's what I was wondering also. Or is that "Egg Beaters" in those little cartons?
Feed it back to the chickens?
I love it . Do not change it.keep it on the market .better than miracle whip kraft..,.just love it ...❤
Love my Hellman’s!
Well that’s the last time I buy Hellmans!
I have yet to see mayo in a glass jar in years. I wonder how old is this video.
I bought one yesterday.
@@0venchip really!? Where? I much prefer it in glass 🙃
Tesco@@TagginGurl
Nice information sir
Wow, i won't complain about the price anymore. There's a lot of work put into those jars. 😊
If they only use the yolks, what happens to the whites?
fair question. U could ask them. Yet, What do bakers of lemon Meringue pies do with the yokes?
@@cliffontheroadthe yolks are used in the lemon pie filling.
@@mauricericher3816 I knew the whites were used in the meringue topping, but you changed my ignorance to knowledge. Thanks.
They sell egg whites for healthier eggs
@@larryrothrock4488 - what? That doesn’t make sense?
I also like Duke's mayonnaise.
must be a struggle to fit all those yolks into a 10 milliliter tank
Free range chickens in a barn 😅
Hellman's west of the Rockies is call Best Food Mayonnaise.
Thank you. I wondered why the labels were so similar!
@@jeanniethompson561 I have worked in the Super Market for 37 years and the Hellman's rep came maybe 30 years ago and he pointed that out to me. I worked near a Air Force Base and customers coming from the west coast asked did we carry Best Foods Mayonnaise I walked them over to Hellman's and showed them where the label that said that was.
Sauers, duke, Bama, and Mateo’s are all made by the same company.
Bama is the only mayo without the preservative “edta”
@@longsleevethong1457 I know I worked for Publix and when we had families transfer in from California the mom you dont carry best foods mayonnaise. So I would take them the Hellman's and point to the label where is said best foods west of the rockies.
Hello im a big fan of mayonnaise only real mayo hellmans in my opinion no one else makes mayonnaise love it 💖
the best sauce
i noticed a huge change in helllmann’s that is more tart, bitter and nearly double in price. i asked them about it but they said its the same. i grew up on it and was sad to move on, but found walmart’s brand mayo is very good and 1/2 the price. 😊. i did a video on different mayo’s but not sure a link is appropriate here, but you can see it on my channel.
someone said that they sold to the Chinese and thats when it changed. i dont know about that, it may be true? i guess i can google it.
It’s not the same anymore now they changed it and to many chemicals in it so it doesn’t taste the same anymore…buyer beware market ,…
@@toriwolf5978 thats why i did a video about different mayo’s and tasted tested them (go and take a look on my channel) and fell in love with the walmart/great value brand’s flavor and price.
I guess turning it into an emulation is a secret thing. I haven't seen Helman's in a glass Jar for a long time.
thought the same thing haha, plastic jars for the last 20 years here in canada where i live.
Here in uk they sell it in glass jars, but I'm not a fan of their mayo, doesn't taste right when you are used to the proper Belgian made mayo. But I also don't buy the hellmann's ketchup, never tried it but it will be the same as the may, pay for the name and not flavour.
Good day. @@elysiana8889 I am surprised it is eaten in the UK. What is it used for ? Thanks🙂
@@TEKMOTION It's used just like everywhere else I guess. In some cooked recipe, for things like sandwich spreads (egg mayo, tuna mayo) in cold pasta dishes, with chips, as a condiment like where you would use ketchup... I am not originally from UK but it's used like in every other country.
The egg yolk allows different products that cannot be mixed. It makes it possible to make an emulsion.
Well, I'll never eat that again. Glad I know how to make my own mayo at home!
My Hellman's comes in plastic containers in Canada, and I recycle the containers when I'm finished with them.
Nice to see that Hellmann's is produced in Belgium, and not the USA.
There is a blatant error included that should be edited out. Mayonnaise, by definition (FDA Standard of Identity), may not contain any added thickening agent, even natural thickeners like starches, nor is there any heating or cooking involved. This is a feature associated with salad dressings like Miracle Whip which are akin to imitation mayonnaise. Many people confuse them or don't know the difference, but they are different products with different standards.
The FDA do not dictate the composition of mayonaise outside of the USA. In fact the Royal Warrant of Appointment (previously Queen Elizabeth now King Charles) on the Hellmann's mayo in this video makes it obvious this has nothing relevent to US regulations . . .
The focus of the video is on Hellman's, which is a distinctly American brand. The narrator speaks American English. He refers to it's use primarily on popular American foods. I certainly don't mean to imply that mayonnaise is not an international food, but the video is obviously directed at American audiences. If other countries have less rigid standards, then that is their choice to be less discriminating. To each his own, I suppose. I know what I prefer, and most Americans would agree with me.
oh ya the usa has rigid standards on their food haha. @@user-hd4sh5yc1f
You mean BESIDES the "ten milliliter tank"?
@@user-hd4sh5yc1f Less regid standards in food? Are you having a laugh? American standards are so poor that thier poultry cannot be sold in Britain. or the European Union, nor thier eggs or homone produced diary. I suggest that you get a passport and not embarrass yourself further . . .
In Canada wish to get glass packaging for mayonnaise….my cats love from time some mayonnaise live healthy for more than 20 good sweet life
Awesome
If that shrouded crowded Maxi pen qualifies as free range for the chickens, I'll eat my hat.
Frankly chickens aren’t all that interested in being ‘free range’, partly because of their extreme vulnerability. When a predator shows up they can’t run, they can’t fly and they can’t fight back. A chicken left out ‘on the range’ overnight won’t be there in the morning…at least not all of it.
Free range is simply a marketing ploy to charge more for eggs and make people think the chickens are happier, but chickens love their coops just like a cat loves its snuggle bed. And they all know where their next meal comes from.
@@rayray8687 Free run means the hens get to roam around the barn and are not caged. Free range means the hens have access to the outdoors when weather permits. They are brought in at night.
Once you try Poland's own Winiary mayo, a brand with a very long tradition, you get to understand how bad most of the western world's mayos are. The key problem is the vinegar, much too much of it, dominating the taste, while you should be tasting the yokes primarily. I don't remember the taste of the Hellmann's in the US, but its European editions are really poor (same goes for ketchups). And you can really confirm that by whisking your own fresh mayo from good local ingredients.
yes, too much vinegar! home made has yolks, mustard and a bit o lemon juice. completely different taste.
Try the Belgium Mayo ;)
Bad? Just different.
I make my Grandma's and Mom's recipe it's very easy.
Mmmm now I want a blt smothered in mayo! 😋
BLT would taste infinitely better with hot chilli sauce; Mayonnaise is EXCRUCIATINGLY bland.
A) why did the narrator keep referring to the originator as HELMS not HELLMAN'S????
B) why only egg YOLKS? I make mayo at home and use the entire egg with no issues.
C) what do they do with all the unused egg WHITES? I certainly hope they don't toss 'em!
Some companies will only use the yolk for flavor. Like Kewpie Mayonnaise, they only use the egg yolk and rice vinegar. Kraft mayonnaise will use the whole egg
I assume the whites are used in other products.
the whites aren't wasted, they will be sold/used in other products. of course they don't toss them, jeeez. don't be silly.
Please advise where Hellmans mayonaise is being produced? California and ?, and why is the mayonnaise that is in our east coast stores in plastic jars now rather the glass, and the plastic bottom of those jars are grey, and why ???? Just wondering the plant that was in Bayonne NJ was closed around 2020.
the truck shown has non american plates ?
We don't have "Hellmans" in California, we have "Best Foods."
And the jars are ugly now, because they're made with "recycled plastic."
Bama is better
This did not answer my question.
@@doloresradumski1708 ever heard of google? It’s pretty cool. It’ll search for answers to any question you have. Check it out…. It’s kinda weird to demand others to educate you….no??
im gonna drink some of that
Yum!!
It's goes into plastic jars, not glass. And the lid is plastic too, not metal.
Many UK mayo jars are glass.
How did the mayo turn from yellow to white? They showed yellow in one frame the next it was white?
I'm not 100 percent sure but I think may be because of the salt.
Not sure but I know they are splicing video's of Hellmann's production with Duke's production
I make real mayo at home,vinegar turns it white,and I never use starch,it does none the the thing he said it's only volumizer
means less than 40% or may be 30% of what you get in jar is real mayo
real mayo is slightly runnier than yellow mustard,without starch of course
In emulsion, where oil and water are mixed together with extremely small drops of each other, the color will mostly seem white. The reason resembles why the color of soap lather are white, whereas your shampoo and water might be clear. When the drop/bubble is small enough, the refraction and reflection make light through it runs in all possible directions so that it looks like it’s white. However actually there’s nothing like white pigment in it.
希望能帮到你 ❤
Joel Mubiru... my buddy at Serenity Center loves this stuff...
THOMY meyo is the best meyo !
There is no doubt about it !
It's wonderful to hear the word, "Mayonnaise" repeatedly pronounced correctly.
"as a safety measure, the oil comes sealed from the supplier." Well...yeah. What else would they do, put it in open buckets in the back of a pickup?
LMAO
the best
i want my hellmans mayo right now
What happens to all the egg whites??
have a think, eh
@@sarahlouise7163 eh
@02.20 every jar of this 'mayonnaise' contains less than 5% egg yolk... thank you very much I will not pay $ for whatever cr@p that is and I will make my own mayonnaise, it takes less than 5 minutes and tastes way better.
When was this video made? Glass jars, metal screw caps?
Hellmann;s mayonaise is bioengineered. I went with DUKE's
You could also use Hellman’s Vegan Mayo with no GMO ingredients but I don’t think you can realistically call it mayonnaise since it doesn’t contain egg, a principle ingredient of genuine mayo.
I’ve used Hellmann’s my whole life, but Duke’s started showing up on the store self, so I gave it a try. It tasted slightly different, but not better enough to change. I’m back to Hellmann’s
No, really never wondered about this.
It's the best brand out there
Hellmann's mayonnaise tastes different in different countries. I don't like the UK version but don't mind the one produced in Poland but, to be honest, giving the choice I would avoid Hellmann's and go for Belgian mayonnaise.
China owns hillman now.
Living in Belgium that's something id do.
one small mistake at the beginning you say mayo was invented in the early 20th century, when actually, its been around since at least the 1750's predating modern cuisine with its French roots, and even the French "mother sauces" by nearly 200 years.
A world without quality mayonnaise is a world worth abandoning.
How do they pasteurize the egg without cooking it?
Very interesting 👌
The only really stupid thing Hellmann's did was start putting their Mayonnaise in plastic jars where it can absorb odors and make it taste foul after a few days. I never had that problem when the mayonnaise was put in glass jars. And ever since they made this stupid move, I've been making my own mayonnaise and putting it in canning jars. I don't like any of the brands anymore that put their mayonnaise in plastic.
I had to check it out to make sure that I never seen starch in Hellman's mayonnaise. Here are the ingredients.
"Ingredients. Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium edta (used to protect quality), natural flavors."
I don't even put starch in my own mayonnaise. Just Mayo is the only Mayonnaise that has starch in it and that stuff is worse then the Helmann's because I can even taste the grittiness.
You obviously have zero business sense. It wasn't a "stupid" move it was a business move.
You'd last about 5 seconds in the business world
@@kendallevans4079blowhard
What happens to egg white?
Sewer drain. Trust me, they're not using eggs from free roaming chickens. They're using the eggs from chickens that will never see the sun in their entire lifespan(six months) and are fed strictly mill grain.
Did anyone else think he was about to suggest a mayonnaise fudgesicle at the end? XD
No
Suddenly... I have a craving for French Fries. 😀
I can't eat those but Deviled Eggs is sounding pretty good right now.
What happens to the egg whites?
YES SOMEONE ANYONE TELL US...
(****WHAT DO THEY DO WITH THE EGG WHITES ?????????) !!!!!!
It's sold in cartons at the grocery store for all those people who want an "egg white omelette."
They’re racist and are discarded.
@@josephgaviotaof course
Actually, I've never wondered how mayonnaise was made but I frequently wonder how anyone could like the stuff.
Grossest substance known to man 🤮
Course I know it living west of the Mississippi....BEST FOODS. And the jingle actually makes more since, "Bring on the Best Foods and bring on the BEST!"
my life wouldn't have been worth living without Mayonnaise. i ALWAYS put EXTRA on everything and always have. note: i did have my years with Miracle Whip tho...
A 10 ml tank?
Yeah, I laughed at that too. A can of soda is 355ml. I can't figure out what measurement they meant to say. Obviously not 10 liter, or 10 million liter (four times the size of Olympic swimming pool). Maybe 10,000 liter?
Hellman's is no longer real mayo,,,,,,,, sad
It is the only mayo we 2ill eat in my house , Duke's is good also but not available here,but we would still buy Hellmanns
I live in California, and we have Best Foods. I have been buying this for years.
Are we seriously expected to believe that Unilever (let's not pretend Hellman's is some small family company) makes their mayonnaise with 100% free-range eggs? Sorry, I don't believe that for an instant.
I agree, Unilever is an evil company. They lie and cheat over the products they make.
They are free range. Each hen has 2600 sq ft of space. Did you not watch the video?
@@TraumaERThat 2600 is shared space with about a million other hens.
They're "free-run" eggs and yes that's what Hellman's claims on their website. I expect they're smart enough to not openly claim that if it isn't true so it doesn't matter what you believe.
Not to mention here in 23, it's clearly garbage now. Mayo WAS good way back when. Not now.
Don't be fooled. Pasteurization is actually destructive to nutrition for nearly all foods. Mayo too.
Ask any farmer, milk, eggs, that are NOT pasteurized is far more nutritious and better for our bodies. Proven fact.
It's now illegal to drink unpasteurized milk, least in the US.
Pasteurization destroys protein and vitamins. The nutrition facts are clear. There's no nutritional value in these processed foods. I always wondered why mayo, the first ingredient is eggs and has zero protein. Well. It's because of the pasteurization process. Fake foods. That taste like crap. Leave our food alone Mr govt