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New Best Foods Mayonnaise - is it my imagination?

So I'm sitting here, eating my turkey sandwich at lunch, and I notice - the Best Foods doesn't taste quite right. Then I remember - I used the new squeeze bottle my sister just got at the store to make my sandwich last night. I don't know - it's just not as thick and/or tangy -
Does anyone else notice this?

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  1. I don't think Best Foods is as good as it used to be -- I have noticed that is it not as tangy. I don't like to buy condiments in plastic bottles or jars. I don't think it keeps the food as well as glass. And I think that when mayo or mustard it put is squeeze bottles, they reformulate the product to make it thinner. Just my two cents worth . . . .

    1 Reply
    1. re: Seattle Rose

      That's what I think, too!! : ( The original Best Foods would never be able to squeeze through the slit that easily -- makes for a yucky sandwich..

    2. I bought some Hellman's in a squeeze bottle for a picnic and there's something weird about it. It's not the same as the Hellman's in the jar right next to it in the fridge. Different texture and mouth feel. Maybe something to make it slide down and out of the different packaging? I've asked friends and they think it's different too.
      Aren't Hellman's and Best Foods the same?

      33 Replies
      1. re: MakingSense

        Yes, they are.

        1. re: aurora50

          No they are not.

          However, they are moving closer which might explain the change in taste.

          Originally Best Food and Hellman's were two different recipes ... a few years ago the website even admitted as much. However, IMO, they are tweaking both recipes over time so that they will be identical. Best Food won't answer questions about this but there are a few web reports that the recipe has recently changed.

          1. re: rworange

            That is very disturbing. In fact, if I remember correctly, right on the jar it used to say, "Known as Hellman's East of the Rockies".

            1. re: rworange

              This topic has come up many times on this board. Perhaps at some point in the distant past the recipes were different (the companies merged in 1932), but they have said right on the label for at *least* 20 years that Best Foods is "known as Hellman's East of the Rockies," and that Hellmans is "known as Best Foods west of the Rockies." The Best Foods/Hellman's websites claims they are identical, and the ingredient lists are identical. Either the company is lying in print and subjecting itself to myriad and sundry fraud lawsuits, or the stuff you've seen on the web to the contrary is urban myth and speculation.

              From the websites:

              I can not find Bestfoods' products East of the Rocky Mountains. Why?

              In 1932 Best Foods and Hellmann's merged into the same family. They're manufactured in the same plant, but Best Foods mayonnaise has been sold west of the Rockies, while Hellmann's mayonnaise has been sold east of the Rockies. Even though Best Foods and Hellmann's have different names, it's the same great product, quality, and great taste.

              http://www.bestfoods.com/faqs.aspx

              "I can not find Hellmann's products West of the Rocky Mountains. Why?

              In 1932 Best Foods and Hellmann's merged into the same family. They're manufactured in the same plant, but Best Foods mayonnaise has been sold west of the Rockies, while Hellmann's mayonnaise has been sold east of the Rockies. Even though Best Foods and Hellmann's have different names, it's the same great product, quality, and great taste."

              http://www.hellmanns.com/faqs.aspx

              1. re: DanaB

                Yes, I can read the site but they were definately different products taste-wise for a long time. When I moved to SF about 20 years ago from Boston, it was VERY different. Best Foods was bland and I hated it. That first jar was a shocker.

                The were definately two different recipes in 1932 ... I wasn't born yet so no first hand experience, but I would have a hard time believing both companies had the exact same recipe.

                If they are identical, when did they change? Hellman's doesn't mention this. Which recipe did they use?

                Sure they are both great products in their category and I'm sure the same quaility of ingrediants goes into them. And they both have great taste to their fans.

                However, unless Hellman's says that the recipe is exactly the same on their site, it doesn't confirm they are identical.

                When I moved to SF, on my first trip back home ... somewhere in the 80's, I stocked up on Hellman's and the order of the ingrediants was different.

                Their website a few years ago said so. The internet is like Orwell's 1984 ... info that was there once gets changed to suit the people distributing that info.

                Today they might very well be the same. It is cost-effective for Hellman's to be making the same product. I'm sure they don't want to advertise the changes to keep customers placated.

                My recent jar of Hellman's tasted different. People in this topic have noted a change in Best Foods. Hard to believe a large corporation would be evasive.

                Email them and they will cut and paste that same paragraph. But a simple yes or no on whether the recipe has recenlty changed or when orginally the recipe became identical ... goes unanswered.

                It seems simple enough to me for them to respond ... when both companies merged in 1932 the Hellman's recipe was used for both products ... or whenever that happened. Or why not just a "No, the recipe has not recently changed".

                They just give out that evasive blanket statement.

                1. re: rworange

                  Not to beat a dead horse, but I am speaking from experience, too. I grew up in California on Best Foods, and moved to NYC in 1985. In 1985, Hellmann's and Best Foods tasted the same, and the labels at that point in time used the language, "known as Best Foods west of the Rockies," and "known as Hellmann's east of the Rockies." So, at least to my mind, unless the companies have been lying for more than 20 years, the products have been the same for at least that long.

                  Clearly, you have a different perception, but to me, a company going on record in writing saying that although Best Foods and Hellmann's "have different names, it's the SAME great product, quality, and great taste," is a pretty clear statement that the products are identical. If you see a conspiracy, maybe you should be the one to file the lawsuit.

                  1. re: DanaB

                    People have different tastes. IMO, you upgraded going from Best Foods to Hellman's.

                    As to Hellman's being straightfoward has anyone noticed the 32 oz jar has quieltly changed to a 30 oz 'quart'? Interesting math.
                    http://www.mouseprint.org/?p=122

                    Love one of the comments in that link ...
                    ”Bring out the Hellmans and bring out LESS!”

                    I'm not suggesting a great mayo conspiracy, just convenient wording. Don't need to sue. I have taken my business elsewhere and rarely buy Hellman's or Best Foods anymore.

                    My SO bought a small jar of Best Foods and a local store was selling Hellmans recently. I found the tastes similar and Helmman's blander. IMO, they should just end this and kill one of the product names. Still won't buy it. Don't like it anymore.

                    1. re: rworange

                      what brand do you use? or so you make your own?

                      1. re: toodie jane

                        Smirk ... I purposely left that out ... ok ... Miracle Whip .. I miss the tang of the old Hellmans though it was never as pronounced as MW. So much for my high horse and the sensitivity of my mayo palate.

                        1. re: rworange

                          What exactly is Miracle Whip? My sister has this instead of mayo, and I'll never eat a sandwich at her house because of it.

                          1. re: mojoeater

                            It's something that can be either used as "dressing" or "sandwich spread" - that alone makes me suspicious of it!! LOL
                            Maybe also spackle???

                            1. re: mojoeater

                              Miracle Whip is salad dressing. It was named for inventor Charles Chapman's patented "emulsifying machine" that was originally used to blend the ingredients in the mayonnaise-like product
                              http://en.wikipedia.org/wiki/Miracle_...

                              It does use HFCS but pretty much is the same as mayo ... with extra spices like garlic and more vinegar to give it a little more tang. Because of the emulsifying process there can be more water in it.

                              Miracle Whip Ingrediants:
                              WATER, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP, SUGAR, MODIFIED FOOD STARCH, EGG YOLKS, SALT, MUSTARD FLOUR, ARTIFICIAL COLOR, POTASSIUM SORBATE AS A PRESERVATIVE, SPICE, PAPRIKA, NATURAL FLAVOR, DRIED GARLIC.

                              Nothing outrageously scary. If you are buying bread from the supermarket the ingrediants of the bread you are spreading MW on are three times as long and much scarier ... even Orowheat. And a bologna sandwich on Wonder Bread with MW ... come on ... there's nothing natural going on there ... leave MW alone. The Miracle Wonder sandwich, so to speak.

                              Hellman's / Best Food ingrediants
                              SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).

                              At one time, the order of the last three ingrediants was different for Hellman's and Best Food.

                            2. re: rworange

                              Have always liked MW more than mayo.

                              1. re: hannaone

                                mustard is the key distinguishing ingredient in miracle whip compared with mayo....

                              2. re: rworange

                                Have you tried the Best Foods with "Lime" in it?
                                I think it might be tangier!?
                                Some supermarkets carry itand definitely those that serve a Latino population...

                                1. re: ChowFun_derek

                                  I've been looking for a small jar if I don't like it. However, since Raley's has it on sale this week ($2.50) , I might just take the splurge and give it a try. I'm sure if I don't like it Roberto might.

                                  1. re: rworange

                                    Hey, if either of you guys tries it, please let us know how you liked it?

                                    1. re: aurora50

                                      Ok, I caved to a sale. And while I didn't get the lime-based Best Foods mayo, I did try the Canola Oil version. Tastes just like the regular soybean oil Best Food mayo in the small jar my SO bought.

                                      So ... why would canola oil mayo be preferable to soybean oil mayo.

                                      1. re: rworange

                                        From a health standpoint, canola oil is richer in the heart-healthy monounsaturated fat and lower in heart-unhealthy saturated fat:

                                        http://www.ag.ndsu.edu/pubs/yf/foods/...

                                        1. re: rworange

                                          "But evidence is mounting that canola oil actually promotes heart disease and is a hoax on the public rivaling the promotion of margarine."

                                          Learn more: http://www.NaturalNews.com/026365_oil...

                                          I, too, thought canola was healthier but NOT after reading this article!

                                    2. re: ChowFun_derek

                                      One word: "Dukes". I'm a Southron who grew up on Hellman's and have recently seen the light.

                                      My property was designated a no Manure-ical Whip zone ages ago.

                                2. re: rworange

                                  i haven't worked in the business in a while but there used to be the gallon foodservice hellman's that was heavier and thicker than the retail.
                                  don't know if that holds true today.

                                  1. re: byrd

                                    Yes, you are correct indeed! I purchased the "thicker, heavier style" gallon of hellman's at Costco, I was making potato salad for a large group.

                                3. re: DanaB

                                  I agree with you. Growing up, I bounced back and forth between both coasts. Mom always bought Hellman's/Best Foods and none of us eve detected a difference. We were pretty picky, too: When we moved to England, someone tried to make us believe that "Salad Cream" was the exact same product -- shudder!

                            3. re: rworange

                              From 1995 to 2002, I lived in Albuquerque, New Mexico, the only city I know of where you can buy both Hellmanns and Best Foods. (Not in the same store, but you could find, say, Hellmanns at Raleys and Albertsons, and Best Foods at Smiths and Jewel-Osco.) As a result, I more than once had small jars of both in my fridge at the same time. My memory is that there was absolutely no flavor or textural difference between them.

                              1. re: BarmyFotheringayPhipps

                                But have you tried the new Squeeze bottle kind? I think there is definitely a difference.

                                1. re: aurora50

                                  I would think they would increase the amount of oil in order to make it squeezable.

                                  1. re: mojoeater

                                    Yes, I think that's probably at least part of it. I wonder if we can find out from the Best Foods/Hellmanns' people? Would they cop to that?

                                    1. re: aurora50

                                      I don't think it's a "Cop to it" situation. It's the same ingredients, just slightly different proportions. And getting a corporate entity to give up their exact proportions will be tough. Secret Recipe and all that.

                                      1. re: mojoeater

                                        Well, I'm tellin' ya, I'm giving up my jars(!) (sis got 2) to my mother (or anyone else who will take them). Those "slightly different" proportions are enough to make it unpalatable for me - back to the original!

                                        1. re: aurora50

                                          If they are unpoened, your grocery store will give you your money back.

                                          1. re: mojoeater

                                            I can take one back to the store, anyhow!! : ) Thanks for reminding me.

                                      2. re: aurora50

                                        all you would have to do is weigh equal volumes, chances are the squeeze would weigh less because there's more oil than eggs.

                          2. Funny you should say this, I often use Hellman's Light, and they have these new wide mouth plastic jars. But I've been avoiding them, as I feel the product tastes different this way than it does in the traditional glass jar.

                            4 Replies
                            1. re: MsDiPesto

                              Trust your instincts.

                              1. re: MsDiPesto

                                I agree about plastic versus glass jars.

                                1. re: MsDiPesto

                                  I don't know about a taste difference, but the allegedly convenient squeezable plastic container seems to hold on to half of the contents. I wrote a complaint e-mail (something I've never done before) and got a coupon for a free old-fashioned jar.

                                  1. re: Bill on Capitol Hill

                                    Hmmmm.....that's an idea, too...

                                2. I sent Hellmans/Best Foods an e-mail asking about the squeeze bottle, here is their reply:

                                  Thanks for writing!

                                  Our mayonnaise is the same formulation in the jars as it is in the squeeze bottles.

                                  Thanks for your interest!

                                  Your friends at Hellmann's

                                  2 Replies
                                  1. re: KaimukiMan

                                    Hmmm, do you really believe that??? ; )
                                    I believe my own taster!!!

                                    1. re: aurora50

                                      My point exactly.

                                  2. I agree, the stuff they put in the plastic squeeze bottle definitely tastes different than what's in the glass jars. It's also thicker and is more of a flat white color. The glass version has more of a glossy white color.

                                    3 Replies
                                    1. re: aynrandgirl

                                      I didn't expect anyone else to agree with what the people who make it say about it, just reporting back. But yes, personally, I do believe it.

                                      1. re: KaimukiMan

                                        KaimukiMan, yes, thanks for "doing the research". But, I'm not clear - do you mean you believe them, or us???

                                        1. re: aurora50

                                          Oh, sorry I wasn't clear.

                                          I do believe that when they put it in the bottle it is the same stuff. I suspect that any differences you detect are a result of being put into plastic or into glass (glass being just about the most non-reactive material known to man). I would be interestd to know if anyone has tried any sort of a "blind taste test" Thanks for asking Aurora.

                                    2. Much ado about "very little"! Just buy Blue Plate mayo if you can find it!

                                      1 Reply
                                      1. re: randyjl

                                        What's Blue Plate mayo?

                                      2. I picked up a jar of Duke's Light Mayo at the local Harris Teeter, it's made with cider vinegar and has that tang I like, so I'm happy.

                                        2 Replies
                                        1. re: MsDiPesto

                                          I''m a Dukes mayo person too. Hellmans can't touch it. Blue Plate is also very good and another if you can find it is JFG.

                                          1. re: Stack8

                                            i tried liking duke's. it has no sugar. i still prefer hellman's.

                                            btw, hellman's hasn't been in glass jars (at least the larger size) for at least a year...(here in dc metro area).

                                        2. It's the soybean oil. Best Foods and Hellmans never used soybean oil before, but they do now. The new formula is gross. I'm buying Hains now. Call Best Foods and ask them why they switched to soybean oil. Then look at any food package and you'll see that soy or soy protein or soybean oil is in almost every product out there. Soy can interfere with hormones, and people with thyroid problems should avoid soy. Especially since 85% of the soy in our country is GMO! Star Kist tuna used to be packed in water...now it's packed in vegetable broth...meaning...soy. Something's up with all the soy they are adding to foods.

                                          1 Reply
                                          1. re: Kin

                                            You want to talk gross, you should try Hellman's Ketchup. It is so cloyingly sweet you could use it to top ice cream.

                                          2. Coming from the CPG (consumer packaged goods) industry, in situations similar to this, it frequently involves CIP (cost improvement projects) which switch out more expensive ingredients with less expensive ingredients or changing to a less expensive process, which does sometimes involve ingredient change. Not sure if that applies here, but as a consumer, I will not forget when I first opened my Kraft Mac and Cheese and noticed smaller macaronis! They try for going right above the "just noticeable difference" but sometimes cross it - or maybe some are more sensitive? This, of course, is different than if they start to call out the ingredients - i.e. "now with new soy oil for....." Doesn't seem to be the case here.

                                            2 Replies
                                            1. re: rgfoodie

                                              Yes, the CIP also applies in the food industry and is beeing "pushed" in the industry more and more. Soy extracts/proteins are used in many products as "filler".....soy "broth" is added to tuna to prevent water loss ("cook out") from the meat and maintain "fill weights"......all these changes are driven by $$$$....including switching to soy oil in mayo.... Some of the uses of soy required regulatory changes/approvals because they were changing the very nature of a product (i.e. tuna) yet they were all OK-ed....again $$$$ rule.......

                                              1. re: rgfoodie

                                                Seen more than a few products taste less like they used to and of course many gradually shrink. Even ramen noodles were shrunk in size.

                                                All of these shifts to more filler ingredients and additives has made trying to sort out our daughters GI problem insane. Her specialist thinks it is a food intolerance. Just when they think they have it isolated some other food will now set it off and they can't quite determine what ingredient is doing it. So many things have ad ins anymore. Even fresh meat isn't just meat. All the fresh beef or pork at the main grocery chain in our area is treated with a bunch of chemicals and ad ins that turn the meat into a gelatinous goo. I made the mistake of reading the "ingredient" label on some shrink wrapped pork. That explained why it didn't actually resemble pork.

                                              2. Yeah, I agree. The squeeze mayo doesn't taste the same as jarred mayo, but I think I know why. I did some experiments on it and if you take a fork and thoroughly beat and whip the jarred mayonaise it becomes a lot more like the squeeze mayo in texture and taste (in my opinion). If you've ever eaten "Junket" you area aware that certain foods, especially ones that were once liquids but are now emulsified, can change texture or taste by being disturbed. Take premixed chocolate milk for example. When mayo isn't whipped/mixed it seems to have a more gelatinous lumpy appearance, where as when it's mixed with a tool or from being pressed through a tiny slot on the squeeze bottle, it seems to become smoother and the taste is somehow not the same to me. If you want to see what I've notice first hand, take a jar of mayonaise and try to pour it on your sandwich. At first it wont pour, so slap the bottom of the jar while holding it on a 45 degree angle facing the sandwich. You will see it comes out in asymetrically shaped jiggly blobs, if it has never been mixed or blended by the slot in the plastic squeeze bottle. Next, put the cap back on the bottle, shake it for at least a minute at a speed that lets you hear it moving around in the jar/bottle; then make a second sandwich with the same jar of mayonaise with the same pouring slapping technique to get more to come out of the bottle. What you may notice is that the blobs that come out are less lumpy and asymetrical in appearance and more creamy in texture. This should explain away at least some of the "mouthfeel" differences relating to the new jar. About the soybean oil: It seems to add a lot of Omega 3 ALA to the mayonaise, which makes it much less lethal to the heart than the mayo of yesterday, and I still like the taste. There is a canola version if you would prefer lower fat, but it loses that advantage I just mentioned. Canola is high in Omega 6, which isn't known to stave off heartattacks. Imagine a mayonaise that helps the heart. I guess pigs have been flying for a while now.

                                                1. Not precisely Hellman's/Best Foods, but squeeze-bottle related, the Japanese brand in the squeeze bottle (Kewpie?) is a necessity for Japanese potato salad. American mayo just doesn't make it.

                                                  1. Why not finesse the entire question and make your OWN mayonnaise? If you have an immersion (aka "stick") blender it is amazingly quick and simple, far better than any brand of store mayonnaise, and much cheaper. Here's my basic method, using the blending container that came with my immersion blender (it's graduated up the side in ounces, which makes things easy):

                                                    Put 1 tsp dry mustard, 1 tsp lemon juice, 1 tsp distilled vinegar, 1/2 tsp salt, and 1 egg into the container. Add extra virgin olive oil up to the 4 ounce mark (this is about 2 ounces of oil). Add 8 ounces of canola oil, i.e., up to the 12 ounce mark. IMPORTANT: everything has to be at room temperature; if the ingredients are cooler than that the mixture will not emulsify. Put the blender in, turn it on high speed and hold it still for a slow count of 12. Then move the blender up and down through the mix until it is all emulsified -- this takes maybe 8 - 10 seconds. Voila -- a cup and a half of better mayonnaise than comes out of any jar, for a whole lot less money (I figure that cup and a half of mayo costs about 75 cents, maybe a little less. I've had an immersion blender for about 2 years, and I do believe that it has paid for itself in mayonnaise.)

                                                    You can vary it by changing the kind of vinegar you use (I like apple cider or Japanese rice vinegar) and/or by using lime juice instead of lemon juice, and/or by adding other ingredients -- e.g., smoked paprika -- to tweak the taste.

                                                    3 Replies
                                                    1. re: ozhead

                                                      Homemade is definitely better than store-bought, but if you're just making a turkey sandwich, are you really going to bother? And homemade doesn't have a very long life in the fridge.

                                                      1. re: pikawicca

                                                        With all due respect, pika, those are both spurious arguments. Of course I don't make 12 oz. of mayonnaise every time I go to make a sandwich: after making mayo in the blender container I put it into an air-tight container and it lasts at least a week in the fridge. Then I make some more. In other words, a 3-minute task each weekend -- not a big deal.

                                                        1. re: ozhead

                                                          Homemade mayonnaise is nearly as self-preservative as the jarred stuff, and in my experience can be kept and used as long as the same quantity of commercial mayo. 12 ounces lasts for a while around here unless I'm making potato salad or coleslaw dressing. Oh, ozhead - my favorite tweak is to chop up a nice big clove of garlic and buzz that with the acid, mustard, salt and egg first and then add the oils and proceed. In the processor I'd just drop the garlic into the running machine, scrape down and then make the mayo.

                                                    2. I totally noticed this like like 3 years ago and had the same thought. I thought it tasted plasticy and blamed it on the move to plastic jars. Then I googled it and found out they switched to soybean oil and I wasn't the only one mad about it! But now that I eat mostly plant based, I'm happy with my Veganaise. BF Mayo totally sucks now, even worse than Evil Kraft...

                                                      1. Best Foods and Hellmans same the same to me, and I do not not find either one to be particularly tangy. Mayonnaise is so easy to make that I swore off the bottled stuff a few years ago. I made the switch when they came out with McIlhenny's tabasco mayonnaise. It was love at first sandwich and then it disappeared. I made a batch of my own and have never gone back. Sometimes I make it lemony, sometimes with a chipotle en adobo, sometimes with herbs. We buy a jar once a year to make Fourth of July potato salad, just because it is a tradition (along with French's mustard).

                                                        1. I agree with your observation. First they reduced the quantity from 32 to 30 ounces and began using a plastic jar. Now I've read recently that Best Foods has reduced the numbers of eggs in their recipe too. America's Test Kitchen has given the Blue Plate brand it's highest rating. Unfortunately it is only available online or in the South and South East.

                                                          6 Replies
                                                          1. re: rhoheim

                                                            Where did you read that BF has changed their recipe?

                                                            1. re: aynrandgirl

                                                              Here is one reference. I have randomly seen several articles online that say the revised recipe uses fewer eggs and more water. This was the easiest to locate.

                                                              http://www.thekitchn.com/brown-bag-lu...

                                                              1. re: rhoheim

                                                                That reference does not confirm a change in either eggs or water.

                                                                1. re: paulj

                                                                  http://community.tasteofhome.com/comm...

                                                                  1. re: rhoheim

                                                                    I see lots of impressions in that article, but few hard facts.

                                                                    Even using ingredients lists is not a reliable indicator. A big wild card is the initial strength of the vinegar. Note that the straight vinegar on your self is marked 'diluted to x% acidity).

                                                                    H McGee (Keys) writes:
                                                                    'One yolk can coat the droplets from many cups of oil' (so more egg does not necessarily make mayo better - unless you like an eggy taste).

                                                                    'As you incorporate oil into the egg base, be sure to lemon juice or water whenever the sauce gets stiff, a sign that the oil droplets are very crowded and need more room'

                                                                    Mayo is many small oil droplets separated a by a film of water (and acid for flavor), with egg (or other emulsifier) to coat the oil droplets.

                                                            2. re: rhoheim

                                                              There's little difference in the nutritional label for Blue Plate and the jar of Western Family (generic) that I have.

                                                              If you want more tang, consider one of the Hispanic brands 'con limon'.

                                                            3. One reference to Best Foods/Hellman's mayonnaise recipe change.
                                                              http://www.thekitchn.com/brown-bag-lu...

                                                              5 Replies
                                                              1. re: rhoheim

                                                                If they did make that change, you will note it's not recent: that article is from 2006.

                                                                1. re: aynrandgirl

                                                                  Note: the OP was from 2007
                                                                  Also that is when I remember noticing the change...
                                                                  I remember the sandwich exactly and I know for a fact they didn't use soybean oil before. Now everyone uses it which is why I haven't purchased bottled dressing or mayo in like 5 years. It's awful. Taste like the smell of bandaids. Yuk.

                                                                  1. re: aduggins5000

                                                                    What oil did they use before?

                                                                    In the fda standards, water can only be used to dilute vinegar or lemon juice to minimum acidity.
                                                                    http://www.accessdata.fda.gov/scripts...

                                                                    When you compare labels, make sure you are dealing with 'real' mayo, not a light or reduced fat mayo like product.

                                                                    1. re: paulj

                                                                      Not sure exactly which because it just listed as "vegetable oil" but the point being that everything tastes bad now because of the proliferation of soybean oil which is the devil:
                                                                      "Soybean oil is roughly 58% polyunsaturated fatty acids — nearly twice that of canola! So, in the process of being extracted from the seed, these oils oxidize and many of them plasticize (turn into trans fats). The end result is stinky and unappetizing, so the oil is further “cleaned” using bleach or alternative chemicals to deodorize it." Barf.

                                                                      1. re: aduggins5000

                                                                        'Vegetable oil' has been an undifferentiated blend of soy and cottonseed oils for as long as I've been a cook. Most other oils are more expensive and sold under their own name (corn, peanut, safflower, etc).

                                                              2. yes! I have noticed this as well, (actually for at least a couple of years now it seems) And its not just the hellmanns brand either. Ive noticed a diffrrence in the Kraft brand mayo as well. It definitely is not as thick and creamy as it used to be! To me it seems thinner, almost runny even! And it doesnt taste the same either, there seems to be something missing in the taste. I ca n t quite put my finger on it but its different to be sure. But the consistency/texture is definitely the biggest change I've noticed and especially in the hellmanns brand. Don't know what they did or why but I'm sure they acknowledge that people notice a distinct difference in their product than what it used to be. I also do not like the plastic jars eit h er. I definitely think it changes the products shelf life and it doesnt stay as cold compared to glass eithrr.

                                                                2 Replies
                                                                1. re: freetime2fish

                                                                  Did you notice that the original post was May 2007 - 6 years ago?

                                                                  1. re: freetime2fish

                                                                    they're counting on new generations not knowing the difference, as is the case with many things changing nowadays.

                                                                  2. I just used, for the first time, and unopened, unexpired Best Foods Light mayo. Or rather, I hestitated, when is squirt out oil, only. The rest of it, I shook, and it looked like the lunar surface. I called the 1-800 number (you don't want to mess with mayo, but they were not there. Now I have not tunafish (not gonna eat it with dubious oil on it) and no mayo (disgusting).

                                                                    1 Reply
                                                                    1. re: fabink

                                                                      I've been avoiding mayo generally for several years as part of weight loss and broader lifestyle changes. The first time I mixed tuna fish with the new formula, I thought I had gotten bad tuna!

                                                                      I'm not sure I'll buy the Hellmann's with the soybean oil again, but I have most of a 30 oz jar left to use. I added a few drops of lemon juice as I was mixing the mayo with tuna fish last night. The lemon juice seemed to balance the flavor closer to the older Hellmann's. I haven't tried the fix with other recipes or with the straight mayo.

                                                                      Taste difference may be subtle for many. My fiancee didn't notice until I pointed it out. (Then she wanted to know if I had bought the wrong brand or wrong blend.)

                                                                      Homemade definitely seems to be an option. Are there food safety concerns with the egg?

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