Thread: Mayonaise
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Unread 06-22-2006, 10:16 PM   #12
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Originally Posted by wnkt
Theres probably so much chemicals in the regular retail mayo now adays that its not as big a problem.
It is not so much a matter of chemicals, as it is chemistry. Truth is that Mayo is a very stable product, with enough acidity to retard bactarial growth.
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