Why Doesn't Kewpie Separate When Cooked?!
What is it that makes this phenomenon happen?! Regular mayo splits at the drops of a hat, but Kewpie holds up to the rigors of baking and grilling.
Is it because it has a higher egg ratio? Or the MSG in it somehow? Or the rice vinegar? I'd like to figure it out and then try to make my own mayo like Kewpie that I can bake with.
Kewpie is so expensive to buy where I live is the reasoning behind this pursuit BTW. Alabama markets..... Go figure on being expensive when it comes to Japanese ingredients!
Thanks guys, and maybe a molecular gastronomy person/nut can explain some science behind it. Maybe it's the high amount of proteins present from the higher egg ratio and the binding with the lipids in the fat? That's what I really love about food and trying to get it right at home anywho!
My guess is Kewpie probably has a higher egg yolk count. Egg yolks contain lecithin which acts as an emulsifier that bind oil and water. Also, Kewpie contains apples which contain pectin.
An alternative to regular mayo is to try heavy duty mayo. Heavy duty mayo contains more egg yolk than the regular jarred mayo you find in supermarkets. I believe Duke makes a heavy duty mayo in containers suitable for home use (pint or quart size) that can be found at the supermarket.
I see people cooking with regular Mayo all the time with out it breaking.
Mayo Cake, as a coating for Proteins, in Fish and Crab Cakes etc...
Here's the ingredient list for Kewpie mayo from Amazon: Vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices contains egg.
It uses only egg yolks instead of whole eggs, that might be a contributing factor.
"Or the rice vinegar?"
Kewpie doesn't use rice vinegar. It uses a proprietary blend of apple cider vinegar and malt vinegar.