Why doesn’t mayonnaise have protein?
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, “why doesn’t mayonnaise have protein,” and discuss is mayo a carb, lipid, or protein, and is mayo healthy for eating.
Why doesn’t mayonnaise have protein?
Mayonnaise doesn’t have protein because the main component of this food is oil; besides it contains egg, it’s made with just little amounts of the egg yolk (1).
What is the nutritional value of mayonnaise?
According to the records of USDA FoodData Central, 1 tbsp of mayonnaise (13.8 g) contains around 93 calories, 10.3 g fat, 0.132 g protein, and 0.007 g carbohydrates (2).
As you can see, it is almost all fat in the nutritional value of mayonnaise, and this is due to the ingredients used in this product.
The basic recipe for mayonnaise is as follows (1):
- 3 egg yolks
- 1 tablespoon mustard
- 300 ml oil
- 2 tablespoons of lemon juice or vinegar
- salt and pepper to taste
As you can see, mayonnaise is made with egg yolks, vegetable oil, lemon juice (or vinegar), salt, and pepper. However, egg yolk is high in proteins but also in fats, and it is used just as an emulsifier (it keeps water and oil homogeneous) (1).
So for mayonnaise to have protein, it would have to have the egg whites in it as well, or add more protein-rich ingredients like a protein powder (1).
You can make mayonnaise using a variety of ingredients, including the addition of other oils like olive oil, herbs, spices, or garlic to create different flavors (1).
Is mayo a carb, lipid, or protein?
Mayonnaise is mainly a lipid-based food. Unfortunately, it is not a protein-rich food, but it also does not contain high amounts of carbohydrates.
As mentioned before, mayonnaise is made primarily with oils, which are lipids, and some egg yolk, which are proteins and fats (1).
There is some chemical difference between fats and oils, but both belong to fats macronutrient (3).
Fat is a macronutrient that is solid at room temperature and it is found in meat, dairy, plants, and animal products. Oil is a fat in liquid state (at room temperature) substance that has low viscosity; the similarity between fats and oil is that both do not mix with water (3).
Therefore, by definition mayonnaise is both fat and oil, because it contains both animal-derived fats, and vegetable oils.
Is there any protein in mayo?
In short, there is some protein in mayonnaise, but not so much that it’s going to make a meaningful contribution to your protein intake (1).
Mayonnaise is made with eggs, which are a good source of protein, but the amount of egg used in mayonnaise isn’t particularly high (1).
Considering a standard serving size of 1 tablespoon of mayonnaise (which adds up to roughly 15g), you’ll be getting less than 1g of protein. And that’s before you consider all the other stuff usually added into mayonnaise, sugar, salt, and sometimes even extra oils (2,4).
What if you’re talking about vegan mayonnaise? Well, most vegan mayos are actually made with soybean oil and other vegetable oils, which contain no protein at all. So you’re out of luck on this one. (2,4)
It is the same case with reduced fat and low fat mayonnaise; these products are formulated with several additives like gums, thickening agents, emulsifiers, and stabilizers to use larger amounts of water, and reduce the fat content (5).
Hence, most reduced and low fat mayonnaise contains no proteins or below 0.5 g per 100 g of product (this will be approximately 0.075 g per tbsp) (4).
What are the factors affecting the protein content in mayonnaise?
The main factor affecting the protein content in mayonnaise is the formulation. If the manufacturers do not use protein-rich ingredients, the product will not have high protein content (1).
Some ingredients already being tested among the scientific community are whey proteins, legume proteins, and even marine-proteins like spirulina. Nevertheless, these are laboratory-based prototypes and it requires further research to launch these formulations to the market (6-9).
Moreover, the amount of protein added in will not make mayonnaise a protein-rich food, mayonnaise will still be a lipid-based food; in the case of reduced fat and low fat products, they will provide mostly water and oils (1).
Maybe you will look at a lot of new mayonnaise products with different types of oils like olive oil, avocado oil, canola oil, among others; it is important to note that changing the oil type will not affect the protein content (1).
What are alternatives for mayonnaise for protein consumption?
If you want to eat protein-rich dressings and sauces as an alternative to mayonnaise, you can opt for yogurt-based sauces. Kebab garlic sauce, herb spiced yogurt dip, and persian cucumber and yogurt dip are excellent examples of sauces with a better protein content (10).
Yogurt is a fermented dairy product that besides providing higher protein content and quality, it is a good source of probiotics. Probiotics are live bacteria (mainly) in your gastrointestinal system (10).
Probiotics can exert beneficial effects on your health, for example (10):
- They metabolize fiber and produce short chain fatty acids that prevent colon cancer.
- Probiotics also produce natural antibiotics known as bacteriocins which prevent gastrointestinal infections with pathogenic bacteria like Salmonella.
- They can activate different metabolic pathways that improve your immune system against respiratory and immunological diseases.
Moreover, dairy products like yogurt are a good source of calcium and vitamin D, micronutrients important for good bone health and prevention of osteoporosis (10).
Is mayo healthy for eating?
Well, it depends on who you are and what your dietary goals are. Mayo is a high-fat food, so if you’re trying to lose weight or reduce fat in your diet, eating mayo will be counterproductive to your goal (11).
Some reduced fat and low fat products are elaborated with partially hydrogenated oils to obtain a better texture; however, hydrogenated oils are a source of trans fatty acids (12).
Trans fatty acids are linked to health concerns like increased risk of obesity and cardiovascular diseases (12).
However, if you’re an athlete and trying to increase your fat intake for energy, mayonnaise can be a good way to do that without adding too many extra carbs (13).
Overall, all things being equal, if you prioritize eating whole, natural foods like fruits, vegetables, and whole grains is generally healthier than a diet based on processed foods like mayonnaise (14).
Is mayonnaise good for muscle building?
No, mayonnaise is not a good source for muscle building (14).
Mayonnaise is a blend of eggs and oil, as well as other ingredients such as lemon juice and mustard. While it has been recommended to some athletes by their personal trainers or nutritionists, mayonnaise should not be considered a consistent source of muscle building nutrition (1,14).
Is regular mayonnaise keto-friendly?
Yes, regular mayonnaise is a keto-friendly food. It contains almost no carbohydrates and provides a significant amount of fat. Regular mayonnaise can be used to enhance the flavor of meat, vegetables, and other keto-friendly foods (15).
If you want to know more about Keto diet, please visit our article on the effectiveness of Keto Diet for weight loss.
Other FAQs about Mayonnaise that you may be interested in.
What is the difference between mayo and mayonnaise?
How long can mayonnaise be kept unrefrigerated?
Conclusion
In this brief guide, we have addressed the question, “why doesn’t mayonnaise have protein,” and other questions related to the subject, such as is mayo a carb, lipid, or protein, and is mayo healthy for eating.
Citations
- Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr, 2019;7(8):2471–84.
- FoodData central [Internet]. Usda.gov. [cited 19 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/171009/nutrients
- FoodData central [Internet]. Usda.gov. [cited 19 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/581172/nutrients
- Krist S. Vegetable fats and oils. Cham, Switzerland: Springer Nature; 2020.
- Su H-P, Lien C-P, Lee T-A, Ho J-H. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients: Low-fat mayonnaise by adding polysaccharide gums. J Sci Food Agric, 2010;90(5):806–12.
- Armaforte E, Hopper L, Stevenson G. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise. Lebenson Wiss Technol, 2021;136(110341):110341.
- Sun C, Liu R, Liang B, Wu T, Sui W, Zhang M. Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Res Int, 2018;108:151–60.
- Ouraji M, Alimi M, Motamedzadegan A, Shokoohi S. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process. J Food Sci Technol, 2020;57(5):1774–85.
- Metri-Ojeda J, Ramírez-Rodrigues M, Rosas-Ordoñez L, Baigts-Allende D. Development and characterization of a low-fat mayonnaise salad dressing based on Arthrospira platensis protein concentrate and sodium alginate. Appl Sci, 2022;12(15):7456.
- Chandan RC, Gandhi A, Shah NP. Yogurt. In: Shah NP, editor. Yogurt in Health and Disease Prevention. San Diego, CA, Estados Unidos de América: Elsevier; 2017. p. 3–29.
- Karupaiah T, Chuah K-A, Chinna K, Matsuoka R, Masuda Y, Sundram K, et al. Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design. Lipids Health Dis, 2016;15(1):131.
- Islam MA, Amin MN, Siddiqui SA, Hossain MP, Sultana F, Kabir MR. Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes. Diabetes Metab Syndr, 2019;13(2):1643–7.
- Huecker M, Sarav M, Pearlman M, Laster J. Protein supplementation in sport: Source, timing, and intended benefits. Curr Nutr Rep, 2019;8(4):382–96.
- Cena H, Calder PC. Defining a healthy diet: Evidence for the role of contemporary dietary patterns in health and disease. Nutrients, 2020;12(2):334.
Dowis K, Banga S. The potential health benefits of the ketogenic diet: A narrative review. Nutrients, 2021;13(5):1654.
