What is better mayonnaise or sour cream. What is the difference between mayonnaise and sour cream? Why is it better to eat sour cream

Everyone already knows that these are completely different products and it is incorrect to compare them. However, sour cream and mayonnaise have much in common in the field of application: both are added to soups, salads, used as a seasoning for dumplings, pancakes, pancakes. Both products can be eaten on their own. Finally, they are similar in appearance.

What's the difference? Mayonnaise is a sauce. Sour cream is a fermented milk product.

The starting material for making sour cream is cream.

How sour cream is made:

in old times

they simply removed the top layer from sour milk - this was sour cream. Or a little sour milk was added to the cream and kept. Got sour cream.

cream is obtained by separating milk. They are brought to the desired fat content, then “pasteurized” - heated in special pasteurizers to neutralize harmful bacteria. After that, it is poured into containers, where the sourdough is also added. When the cream reaches the desired acidity, it is cooled to about +.8 ° C and left to “ripen”. After about a day, the cream becomes sour cream.

Composition of sour cream 15% fat per 100 grams of product:

• proteins - 2.6 gr.
• fats - 15 gr.
• carbohydrates - 3.6 gr.

On packages, as a rule, only these three positions are indicated. In fact, sour cream is still present: water - 77.5 g, unsaturated fatty acids - 9 g, saccharides - 3.6 g, organic acids - 0.8 g, ash - 0.5 g.

Calorie content - 162 kcal. Cholesterol - 64 mg.

Shelf life is from 7 to 14 days.

Deducted from the label on mayonnaise. The percentage was not specified.

• sunflower oil refined deodorized
• drinking water
• dry egg products
• granulated sugar
• edible salt
• mustard powder
• acetic acid
• stabilizers, preservatives
• potassium sorbet and sodium benzoate
• antioxidant
• dye natural carotene (provitamin A)

nutritional value of mayonnaise per 100 grams of product:

Fats 67 gr., Proteins - 0.6 gr., Carbohydrates - 2.05 gr., Calorie content - 614 kcal.

Cholesterol

Present only in egg yolk, which makes up ~10% of the total weight, while it is known that yolk cholesterol is not deposited in the body, therefore it is not taken into account.

Shelf life - up to 180 days.

How to check the quality of mayonnaise?

Put a teaspoon of mayonnaise in a pan and heat. If the mayonnaise is of high quality, then the emulsion will break up when heated and almost pure vegetable oil will remain in the pan, on which you can fry. From the surrogate in the same pan, a hissing-gurgling milky-white mass is formed, looking like semolina.

Mayonnaise in the USSR

I managed to find the standard composition of the Soviet mayonnaise of the early 50s:

• refined sunflower oil 68%,
• fresh yolks 10%,
• mustard 6.7%,
• sugar 2.3%,
• vinegar (5%) 11%,
• salt and spices 2%

Everything. No preservatives, dyes, stabilizers. According to these proportions, you can make your own mayonnaise at home.

From the history of mayonnaise

According to the main legend, mayonnaise appeared on the island of Menorca, the capital of which was the city of Mayon. In this town, a local chef somehow ground fresh egg yolks with sugar and salt, mixed with olive oil, added lemon juice and mixed everything. It turned out great. This is the classic mayonnaise recipe. The proportions were kept in the strictest confidence!

The Duke of Richelieu liked the sauce. It became popular and known as the "Mayon Provence Sauce". Then just "Mayon Sauce" or "Mayonnaise". In Russian it sounds like "mayonnaise", which we finally dubbed as "Mayonnaise Provencal". Voila!

Briefly for memorization

It is a fermented milk product made from cream and sourdough.

Sauce made from vegetable oil, egg yolks, vinegar, mustard, sugar and salt.

Let your friends know about it too:

Similar content

For almost every holiday, we dress salads with mayonnaise. It gives dishes a special taste and emphasizes all their advantages. But we all know that mayonnaise is high in calories and can negatively affect the digestive system. Filling Olivier or a fur coat with sour cream will not work, but sour cream is ideal for most salads, which can be an excellent substitute for high-calorie mayonnaise.

What is mayonnaise made of?

Making mayonnaise is easy enough at home, but most people prefer to buy it. This can be explained by a higher shelf life of the product. If at home we can prepare the most natural product, then in production it will necessarily include a large number of food additives.

The composition of mayonnaise in large quantities includes egg powder, citric acid and vegetable oil. These ingredients are mixed in certain proportions fresh. Homemade mayonnaise is more creamy and nutritious. It can be prepared with vegetable or olive oil.

Homemade mayonnaise tastes different than store-bought mayonnaise. After all, it does not include various flavor enhancers and flavors. Homemade mayonnaise is thicker, more nutritious and healthy, although it has a lower calorie content than purchased. On average, one hundred grams of the product contains 650 kcal. Mayonnaise is not suitable for dietary nutrition, and even more so for obesity.

The benefits and harms of mayonnaise

Despite its high calorie content, mayonnaise can be useful if eaten in small quantities. It activates digestion and perfectly raises the appetite. It contains vitamins E and F. The beneficial properties of mayonnaise also depend on the oil that is included in its composition. Mayonnaise also contains lecithin, which has a beneficial effect on the nervous system.

However, for any diseases of the digestive system and liver, it is best to refuse mayonnaise. Fatty mayonnaise has a lot more food additives and can negatively affect the digestion process. A quality product cannot be cheap and one should not expect to buy good mayonnaise at a minimal cost.

Why is it better to eat sour cream?

Sour cream is a more natural and healthy product than mayonnaise. It contains a large number of lactic bacteria, which have a positive effect on the intestines. Also, the composition of sour cream includes many vitamins and minerals characteristic of milk. The product is rich in B, PP, C, E and A vitamins. Sour cream contains calcium, iron and phosphorus.

Sour cream also contains a large amount of fat and this product must be eaten when exhausted. It is best to eat sour cream in the morning. However, healthy sour cream does not have a shelf life of more than ten days. Such a product most often includes a large number of preservatives and food additives.

A lot of people are wondering what is healthier than mayonnaise or sour cream? It is best to give preference to a fermented milk product and limit the use of mayonnaise. If you can't do this, get a low-calorie mayonnaise that is not as detrimental to the body.

Recently, nutritionists have declared a “crusade” against fats, adding them to the “black list” of foods that are incompatible with a healthy diet. And we easily “swallow the bait”, unaware of the benefits of fats, which nutritionists are silent about. Although it is known that fats contain substances vital for our health and mood. There are many myths associated with fats and foods containing them.
It is known that animal fats are slowly absorbed by the human body due to their high hardness and are one of the sources for the accumulation of subcutaneous fat, the cause of cellulite. Vegetable fats, unlike animal fats, are perfectly absorbed by the body. In addition, vegetable fats contain polyunsaturated fatty acids - linoleic and linolenic - or, scientifically, omega-6 and omega-3 acids, from which substances are synthesized in the body that are important for the functioning of our immune system and, most importantly , metabolism. Conclusion: sour cream and mayonnaise are completely different products, such as sausage and carrot, which it would never occur to anyone to compare in terms of usefulness. Why until now the majority of nutritionists, recommending this or that diet, categorically exclude fats from the diet, remains a mystery. Recently, nutritionists have declared a “crusade” against fats, adding them to the “black list” of products that are incompatible with a healthy diet. And we easily “swallow the bait”, unaware of the benefits of fats, which nutritionists are silent about. Although it is known that fats contain substances vital for our health and mood. There are many myths associated with fats and foods containing them.
Myth 1. “Sour cream is healthier than mayonnaise because it has less fat.” We, modern women, are accustomed to the fact that “fat” is when the product contains a lot of fat in quantitative terms. That is why Provencal mayonnaise (67%) is considered “fatter” than sour cream (10-35%). However, such a comparison is fundamentally incorrect. Why? Firstly, because sour cream contains animal fats, and mayonnaise contains vegetable fats.
It is known that animal fats are slowly absorbed by the human body due to their high hardness and are one of the sources for the accumulation of subcutaneous fat, the cause of cellulite. Vegetable fats, unlike animal fats, are perfectly absorbed by the body. In addition, vegetable fats contain polyunsaturated fatty acids - linoleic and linolenic - or, scientifically, omega-6 and omega-3 acids, from which substances are synthesized in the body that are important for the functioning of our immune system and, most importantly , metabolism. Conclusion: sour cream and mayonnaise are completely different products, such as sausage and carrot, which it would never occur to anyone to compare in terms of usefulness. Why until now the majority of nutritionists, recommending this or that diet, categorically exclude fats from the diet, remains a mystery.
Myth 2. “Mayonnaise is full of cholesterol, because it is fatty.” Let's say right away that this opinion is erroneous, because cholesterol is found exclusively in animal products, while mayonnaise is based on vegetable oil.
Cholesterol is part of tissues and cells, regulates their permeability to nutrients, retains moisture, participates in the formation of vitamin D, sex hormones, and so on. The level and properties of cholesterol in the blood depend on the metabolism and the specific, unique organism. A diet high in saturated animal fats is just one of the factors that increase cholesterol levels. In this case, cholesterol tends to "settle" on the walls of blood vessels, contributing to the development of atherosclerosis. Replacing part of animal fats with vegetable fats rich in polyunsaturated fatty acids, on the contrary, can reduce the level of just “settled” cholesterol.
As recent studies show, the cholesterol content in 100 g of sour cream with 30% fat content is approximately 130 mg*. Mayonnaise 67% fat, which is based on vegetable oil, for example "SKIT" Provensal, practically does not contain cholesterol (its share in 100 g of the product is close to 0) and, due to the content of polyunsaturated fatty acids, is useful for the human body.
Myth 3. “Sour cream is more natural than mayonnaise.” Another criterion in favor of sour cream among us, gullible women, is its naturalness compared to mayonnaise. However, there are “pitfalls” here too: it turns out that natural sour cream is currently difficult to find.
Having looked through GOST, one can find the definition of sour cream, which is referred to in the document as “a fermented milk product produced from fermented cream by pure cultures of lactic acid streptococci”. This means that everything that contains non-dairy components, such as starch, polysaccharides, coconut oil, etc., cannot be a fermented milk product. It is worth noting that the wording “sour cream product”, “sour cream paste” is almost never found on packages, but the names often contain derivatives of the word sour cream, for example, “sour cream”. Unfortunately, only “root” and “smell” remain from sour cream in such a product. Experts believe that sour cream with a long shelf life cannot do without stabilizers, but manufacturers often do not report any additives either.
We advise you to pay attention to natural mayonnaises, such as the well-known “SKIT” mayonnaises, which are based on selected sunflower and olive oil. By eating them, you can not worry about cholesterol.
As for taste preferences, the last word, dear readers, as always, is yours. We hope that our recommendations will help you make a choice and create a variety of dishes not only with sour cream, but also with mayonnaise. After all, the correct use of this product, which contains healthy vegetable fats and enriched with milk protein, will make your diet nutritious and harmonious.
Pay attention to the composition of the product indicated on the packaging!

Compound

Sour cream is a natural product based on cream from cow's milk, before they were simply left in a cool place for several days to thicken. The appearance of the separator made it possible to speed up this process. On an industrial scale, the product is prepared from pasteurized cow's milk and sourdough. In some cases, preservatives are added to prolong the shelf life of the product. Careless manufacturers often expand the composition by introducing additives, thickeners, stabilizers.

Depending on the raw materials and the method of preparation, two types of the product are distinguished:

• smooth(the basis of the product is the top layer of sour milk of high fat content);
• separator(based on cream, which is separated from fat milk with the help of a separator).

Usually there is a second type of sour cream. After separation, the cream is cooled, and then pasteurized, leaven is added to them. The latter is represented by streptococci (cream or milk) and bacteria. After a few days, sour cream appears directly - a thick white mass formed during the crystallization of animal fats and swelling of proteins.

The ripening process can be accelerated by the introduction of citric acid into the chilled cream, which provokes the curdling of the composition. Gelatin will help to achieve the desired consistency.

fat content

The calorie content of the product depends on the concentration of fats in it. Depending on the content of the latter, it is customary to distinguish sour cream of the following types:

• classic (fat content is in the range of 20-34%);
• fatty (usually it is homemade sour cream with a fat content of 50 to 58%);
• low fat (contains 15-19% fat);
• low-fat (such a product is also called fat-free, fat content is 10-14%).

Nutritional value and calories

For each type of sour cream, depending on the fat content, there are caloric values ​​​​and the balance of BJU. So, a low-fat product (10%) contains 119 kcal per 100 g, while the same amount of sour cream with a fat content of 30% is already 293 kcal. The lower the calorie content, the higher the protein content and the lower the percentage of fat.

What is useful?

Sour cream has an enveloping, softening and healing effect, promotes the spread of beneficial intestinal flora and suppression of pathogenic ones. In this regard, the product is included in the treatment menu for ulcers, gastritis.

The presence of organic acids in the composition improves the absorption and digestion of food, the activation of metabolic and lipid processes.

A positive effect on the digestive tract, as well as a high content of easily digestible protein and essential fatty acids, vitamins, micro- and macroelements, make it possible to take sour cream both to combat underweight and overweight. The main thing is to choose a product with a suitable fat content.

People who are actively involved in sports, building muscle mass, and also experiencing increased physical activity should include sour cream in their diet. Nutritious and satisfying, it will provide the body with energy and help increase efficiency. This product contains easily digestible protein - the main building material for muscles, as well as a component necessary for the health of teeth, nails, hair.

In this case, the protein is saturated with amino acids necessary for all life processes. For athletes, protein allows you to build muscle faster, provides increased endurance and accelerates the process of muscle relaxation. In addition, sour cream contains zinc and B vitamins, which is important for men who want to build muscle. They provide the production of the main hormone of the male body - testosterone.

The benefits of the product for women are obvious. The combination of vitamins A and E has a beneficial effect on the state of the reproductive system, contributes to the production of the right amount of hormones.

Vitamin E in combination with B vitamins has a positive effect on the condition of the skin, nails, and hair. The first, having an antioxidant effect, also slows down age-related changes in cells, including skin cells.

Rich in vitamins and minerals, sour cream helps to strengthen the immune system. It is important that it contains ascorbic acid, which has a pronounced anti-cold and immunostimulating effect. High-calorie, high-fat foods are especially beneficial during the cold season.

Vitamins B strengthen and calm the nervous system, help to cope with sleep disorders. Together with phosphorus, they are also necessary for the brain. They provide an improvement in cerebral circulation, prevent the aging of brain cells, and help to “reboot” during active intellectual activity.

Regular consumption of the product will help maintain visual acuity due to beta-carotene in the composition.

Like all fermented milk products, sour cream is rich in calcium, and here it is almost completely absorbed, unlike the calcium contained in milk. It is known that calcium is best absorbed in combination with vitamin C, which is present in sour cream.

Contraindications and harm

Contraindications to the use of the product are liver problems, hypertension. Fat-rich sour cream can cause an increase in cholesterol, which is undesirable for people suffering from cardiovascular diseases. High calorie content and, again, a large amount of fat make it necessary to abandon it in case of obesity.

It is harmful to use sour cream, which contains foreign chemical components. Individual intolerance to the product, allergy to milk, lactose is considered an absolute contraindication to consumption. It is also recommended to refuse it during the period of exacerbation of gastritis, peptic ulcer.

It is important to use only that sour cream that has the “correct” composition and is stored under appropriate conditions. You need to keep it in a glass container, at a temperature of no more than 8 degrees Celsius. The shelf life of a natural product is about 5 days. Freezing allows you to slightly increase the storage period, but deprives the composition of all useful properties.

Like any product, sour cream does not tolerate excessive consumption. The daily dosage for an adult in the absence of contraindications is on average 20 g. In this case, the features of the menu as a whole, the lifestyle of a person, should be taken into account. The product can be introduced into the child's diet from 1-1.5 years.

Comparison of properties with other products

In cooking, you can replace yogurt, high-fat whipped cream with sour cream without sacrificing taste. Sour cream will be more useful than mayonnaise as a salad dressing, sauce base, meat marinating composition.

There is an opinion that dressing salads with oil is healthier than sour cream. However, in terms of calories, vegetable oil (sunflower, olive or linseed) usually surpasses sour cream. In the absence of oil and the desire to give the dish a more delicate creamy sound, it is not forbidden to replace vegetable oils with sour cream.

If we compare sour cream in its properties with other dairy and sour-milk products, then a certain similarity can be seen with Greek yogurt, kefir, fermented baked milk. Fatty homemade sour cream is similar in texture and taste to butter. There is nothing surprising in this, since with a significant increase in the fat content of sour cream (at least up to 70%) and whipping it, butter is obtained.

As already mentioned, you can compare sour cream with Greek yogurt, but the latter has a higher protein content and less fat (maximum - 10%). Another difference is that yogurt contains less lactose, so in some cases it is suitable for people with low absorption of this protein.

Sour cream has foreign "brothers". So, among the peoples of Asia, kaimak is widely known. It is obtained from cream, which is aged for several days in an earthen vessel. In France and Belgium, there is a cream-fresh, externally and in composition very similar to sour cream. Cream fresh whips well, and does not curdle when the temperature rises, which allows it to be used for making mousses, desserts, sauces.

It is impossible not to notice the similarity in composition and structure between cream and sour cream. This is logical, because the first are the basis of sour cream. The product has a certain similarity with curdled milk and fermented baked milk.

For the benefits and dangers of sour cream, see the following video.

Everyone knows that mayonnaise is not the healthiest product. At the same time, mayonnaise remains one of the most popular dressings for salads and sauces. On the eve of Mayonnaise's birthday, which is celebrated on May 28, we decided to compile a list of mayonnaise substitute products.

Of course, almost every housewife uses mayonnaise as a salad dressing, sauce for a variety of dishes, marinade for meat, and much more. It is difficult to imagine a New Year's table without Olivier salad with mayonnaise. And, at the same time, there are many products that can replace mayonnaise. We will talk about them in this article.

1. Sour cream - versatile sauce and salad dressing

2. Sauces and dressings on sour cream

If, for some reason, you don't like sour cream on its own, try making sour cream sauces. For example, for salads such as Olivier or a fur coat, mustard and sour cream sauce is perfect. Sour cream with grated horseradish is suitable for meat dishes and dumplings. Sour cream with chopped tomatoes and greens will be an excellent sauce for meat dishes, similarly - sour cream with Caucasian adjika.

3. Turkish yogurt is a novelty for those who adhere to a healthy lifestyle.

Specialists of the Yagotinsky Butter Plant have developed a new type of yogurt - "Turkish", which is distinguished by its natural composition and low fat content (10%). Compared to cream and sour cream, Turkish yogurt is a lighter product. It has a delicate, refined, balanced taste, and is great as a salad dressing instead of mayonnaise. In addition, Turkish yogurt can be used as an ingredient in fish, meat and other sauces.

4. Sauces based on yogurt

Yogurt is great as a sauce for meat dishes. In addition, a very tasty garlic sauce can be prepared on the basis of yogurt: for this you need to chop a few cloves of garlic and add a few tablespoons of olive oil to the yogurt, then mix everything well. Another version of the sauce: yogurt with chopped herbs (dill, cilantro, parsley), black pepper, coriander and other seasonings.

5. Sauce recipe on sour cream or yogurt with olive oil

And here is another recipe for sour cream sauce - in terms of taste, it will definitely be no worse than mayonnaise. For this sauce you will need the ingredients:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon mustard
• 7 tablespoons sour cream or plain yogurt (such as Turkish)
• A pinch of salt and freshly ground black pepper

Put all the ingredients, except sour cream (yogurt), in a bowl and mix until smooth. Then add sour cream (yogurt) and mix again (you can use a blender).

6. Greek tzatziki sauce

Tzatziki (or tzatziki) sauce is a traditional Greek dish made from plain yogurt, garlic and fresh cucumber. Salt and pepper are added to the sauce, sometimes olive oil, lemon juice, dill, parsley and mint.

7. Kefir as a salad dressing

Many sauces and salad dressings can be prepared on the basis of kefir: honey-mustard sauce on kefir, kefir sauce with lemon and avocado, chili sauce with kefir and avocado, kefir sauce with poppy seeds, kefir-lemon sauce with kombucha and others. Read about this in the article Sauces and salad dressings - 10 original kefir recipes. In addition, salads with greens can be seasoned with ordinary salted kefir.

8. Cheese sauces

9. Curd sauce with milk

For vegetable and potato dishes, you can cook curd sauce with milk. To do this, take 100 grams of cottage cheese, 1 glass of milk, 1 tablespoon of mustard, cumin, salt, sugar and freshly ground black pepper. Mix it all well, you can in a blender.

10. Olive oil and others

What do you dress your salads with?