Nutrient Content in Mayonnaise-Based Salad Spreads: Næringsstofindhold i pålægssalater

This project aimed to generate knowledge about the nutrient content of the most common mayonnaise-based salad spreads on the Danish market.

Based on a market survey, samples were selected to represent the best-selling and most widely available varieties. A total of 11 mayonnaise-based salad spread types were included: chicken salad (including a reduced-fat version), chicken and bacon salad, curry salad, ham salad (including a reduced-fat version), egg salad, horseradish salad, Italian salad, seafood salad, and tuna salad.

In May 2021, 81 samples were collected from supermarkets in the Greater Copenhagen area. Subsamples within each salad spread type were combined in equal amounts to create composite samples. These composites were then analyzed for macro- and micronutrients, including sugars, starch, amino acids, fatty acids, and cholesterol, and a full profile of 13 vitamins (retinol, β-carotene, vitamin D, α-tocopherol, phylloquinone, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folates, cobalamin, and ascorbic acid) and 13 essential minerals (sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, iodine, manganese, chromium, selenium, and molybdenum).

The amino acid analysis included isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, and serine. The fatty acid profile covered a range of saturated, monounsaturated, and polyunsaturated fatty acids, from C4 to C24, including trans fatty acids.

Dietary fiber was analyzed in four sample types. A few samples were not analyzed for vitamin D and vitamin A (retinol and β-carotene); for these, vitamin content was estimated based on available analytical data from similar sample types.

Protein content was calculated based on the amino acid composition, corrected for water loss due to polymerization. Carbohydrate content was calculated from the measured amounts of sugars, starch, and dietary fiber. Total energy, along with energy contributions from protein, fat, carbohydrates, and dietary fiber, was also reported. Additionally, the percentage of energy derived from saturated fat was included.

All analyses were conducted in duplicate unless otherwise stated and were performed as accredited testing according to ISO 17025 at Eurofins Steins Laboratorium A/S.

The analytical and estimated data from this project will be available in the Danish Food Composition Database and published in Frida, version 5.4 (www.frida.fooddata.dk).