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I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white.

I believe there will be a longer shelf life using egg white only, but how to evaluate it accurately?

Thanks in Advance

  • Hi, I made your question title better match the specific question in the body text. A general question on the shelf life of mayonnaise would have to be closed as a duplicate. – rumtscho Oct 30 '18 at 11:39
  • If you're not using egg yolk, what is the emulsifier? – Erica Oct 30 '18 at 12:19
  • Egg white can work as emulsifier too – Jobic Oct 30 '18 at 23:10
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There is no difference in the shelf life of mayonnaise made with egg whites, or egg yolks, or whole eggs. Since you are using pasteurized eggs, this counts as a standard cooked dish, and the shelf life is 3-5 days in the fridge. It would be 1-2 days for raw eggs.

You cannot evaluate the safe shelf life of a food by yourself. In principle, one could commission a microbiological study to prove that a given recipe is somehow longer lasting than one would expect from its general category. That is likely to cost more than hiring a cook to make you a daily batch of mayonnaise for the next few years.

For more information on food safety, I would suggest that you also look at the extensive information we have compiled on the topic: https://cooking.stackexchange.com/tags/food-safety/info

  • Thank you for the answer. After checking with my supplier egg yolk have 5 days shelf life, and egg white 10 days. What could be used as an emulsifier to replace the egg? – Jobic Oct 30 '18 at 23:02
  • The shelf life of each ingredient doesn't matter. The new dish has its own shelf life, which can easily be shorter than the shelf life of the ingredients. – rumtscho Oct 31 '18 at 8:56

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