Ice cream sandwich
An ice cream sandwich is a frozen dessert consisting of ice cream between two skins, crusts, or other similar biscuit. In America the crusts could be described as wafers or cookies, though sometimes literal cookies are used instead. Within Australia, ice cream sandwiches are given the commercial name of Giant Sandwich, Monaco Bar in the Eastern states. Other varieties include Streets "Cookie", Maxibon and Maxibon Cookie, Pat and Stick's Homemade range; the original ice cream sandwich was known as a "cream between". One purchased a small block of ice cream placed it between two wafers; the classic Iranian ice cream sandwich is called بستنی نانی meaning "bread-ice cream", is made with Iranian traditional ice cream in two pieces of wafer. Iranian traditional ice cream is made of shaken milk, sugar, salep, rose water, or vanilla. In North America, an ice cream sandwich is a slice of ice cream vanilla although other flavors can be used, sandwiched between two rectangular cookie wafers, rectangular in shape.
This was created and patented by Jack Delaney, Tim Jones, John Defilippis and Sam West in 1963. Pictures from the Jersey Shore circa 1905 "On the beach, Atlantic City", show ice cream sandwiches were popular at 1¢ each. A Chipwich, where ice cream is sandwiched between two chocolate chip cookies, is popular. In Israel, ice cream sandwiches are known as "Kasata"; the name finds its origin in a variation of the Italian dessert Cassata, which consists of sponge cake and layers of ice cream. The Israeli Kasata, which today has little to do with the Italian Cassata, is popular, it consists of two thick biscuits holding a mix of block of vanilla and chocolate flavored ice cream. Local ice cream sellers/peddlers with their pushcarts that travel around cities sometimes offer ice cream sandwiches, the bread being the pandesal. Wafer ice cream is a type of ice cream popular in Singapore known as potong ice cream, which consists of two wafers holding together a block of ice cream. Vendors are found along Orchard Road and Chinatown and outside schools.
A colloquial term for it is "pia ice cream", which translates to "biscuit ice cream" in the Hokkien dialect. Common flavours offered include ripple, red bean, sweet corn, honeydew, peppermint and chocolate chip. Wafer ice cream vendors sell the same blocks of ice cream on slices of multicolored bread, on cones or in cups instead of sandwiched between wafers; the ice cream block is a huge log of ice cream, cut and sandwiched between two wafers. There are differences between countries: Singaporean street vendors do not offer individually wrapped ice cream sandwiches like Australia does. In the United Kingdom an ice cream wafer, consisting of a small block of ice cream between two rectangular wafer biscuits, was a popular alternative to a cone up until the 1980s. Since it has declined and is now seen. A "nougat wafer" was available, consisting of a layer of nougat sandwiched between two wafers and coated with chocolate around the edges. A vanilla block sandwiched between one plain wafer and one chocolate-covered nougat one.
Nougat wafers came in double or triple varieties, depending on the number of nougat wafers in the construction. In Scotland and Ireland they are known as "sliders" or an ice cream wafer, are served as vanilla ice cream sandwiched between two rectangular chocolate wafers. A "double nougat" is ice cream sandwiched between two nougat wafers; the wafers are not covered in chocolate, only the edges. The main manufacturer in Glasgow was the Verbest Cream Wafer Company which ceased after the manufacturer died in 1963. In Uruguay an ice cream sandwich or triple sandwich is a neapolitan ice cream sandwich prepared with wafers such as the one in the image. In Vietnam, an ice cream sandwich called bánh mì kẹp kem is sold on the street as a snack, it consists of scoops of ice cream stuffed inside a bánh mì, topped with crushed peanuts. Cookie sandwich Ice cream Maxibon It's-It Ice Cream Oreo Chipwich List of sandwiches
Ethiopian cuisine characteristically consists of vegetable and very spicy meat dishes. This is in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.. The Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods, including Wednesdays and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan. A typical dish consists of injera accompanied by a spicy stew, which includes beef, lamb and various types of legumes, such as lentils. Gurage cuisine makes use of the false banana plant, a type of ensete; the plant is pulverized and fermented to make a bread-like food called qocho or kocho, eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called bulla, given to those who are tired or ill. Another typical Gurage preparation is coffee with butter.
Kita herb bread is baked. Pasta is available throughout Ethiopia, including rural areas. Coffee is a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and coffee is served. Ethiopian Orthodox Christians and Muslims avoid eating pork or shellfish, for religious reasons. Pork is considered unclean in Ethiopian Orthodox Christianity and Islam. Many Ethiopians abstain from eating certain meats, eat vegetarian and vegan foods. Berbere, a combination of powdered chili pepper and other spices, is an important ingredient used in many dishes. Essential is niter kibbeh, a clarified butter infused with ginger and several spices. Mitmita is a powdered seasoning mix used in Ethiopian cuisine, it is orange-red in color and contains ground birdseye chili peppers, cardamom seed and salt. It has other spices including cinnamon and ginger. In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods.
Ethiopian cuisine uses nug. Wat begins with a large amount of chopped red onion, simmered or sauteed in a pot. Once the onions have softened, niter kebbeh is added. Following this, berbere is added to make a spicy keiy keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat. Meat such as beef, fish, goat or lamb is added. Legumes such as split peas and lentils; each variation is named by appending the main ingredient to the type of wat. However, the word keiy is not necessary, as the spicy variety is assumed when it is omitted; the term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can be used. Meat along with vegetables are sautéed to make tibs. Tibs is served in a variety of manners, can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used; the mid-18th century European visitor to Ethiopia Remedius Prutky describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."
This is still true as the dish is still prepared today to commemorate special events and holidays. Kinche is a common Ethiopian breakfast, its equivalent of oatmeal. It’s simple and nutritious, it is made from Ethiopian oats, barley or a mixture of those. It can be boiled in either water; the flavor of the Kinche comes from the nit'ir qibe, a spiced butter. Waadii – known as tibs, it is traditionally made by women from barley powder mixed with a sufficient amount of distilled butter, along with ginger, onion and spices. Chuko is easy to prepare in a short time, is full of protein because of its barley content. To make it, first barley is husked and roasted over a fire, it is pounded into a powder. Over this powder, a sufficient amount of butter and spices is added, mixed to create the finished, piquant product. Individual portions of chuko vary between 5 kg. Chuko can be
Mustard is a condiment made from the seeds of a mustard plant. The whole, cracked, or bruised mustard seeds are mixed with water, lemon juice, wine, or other liquids and other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown; the taste of mustard ranges from sweet to spicy. Paired with meats and cheeses, mustard is added to sandwiches, corn dogs, hot dogs, it is used as an ingredient in many dressings, sauces and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean and southeastern Europe, the Americas, Africa, making it one of the most popular and used spices and condiments in the world; the English word "mustard" derives from Old French mostarde. The first element is from Latin mustum, —the condiment was prepared by making the ground seeds into a paste with must; the second element comes from Latin ardens. It was first attested in English in the late 13th century, though it was found as a surname a century earlier.
Archeological excavations in the Indus Valley have revealed. That civilization existed until about 1800 BC; the Romans were the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice with ground mustard seeds to make "burning must", mustum ardens — hence "must ard". A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late fourth or early fifth century; the Romans exported mustard seed to Gaul, by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, became a recognized center for mustard making by the 13th century; the popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336. In 1777, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine.
Their success was aided by the introduction of the first automatic mustard-making machine. In 1937, Dijon mustard was granted an Appellation d'origine contrôlée. Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world; the early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury, written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, rolled into balls, dried—which were stored and combined with vinegar or wine to make mustard paste as needed; the town of Tewkesbury was well known for its high-quality mustard balls made with ground mustard mixed with horseradish and dried for storage, which were exported to London and other parts of the country, are mentioned in William Shakespeare's play King Henry the Fourth, Part II. The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.
T. French Company. Mustard is most used at the table as a condiment on cold meats, it is used as an ingredient in mayonnaise, vinaigrette and barbecue sauce. It is a popular accompaniment to hot dogs and bratwurst. In the Netherlands and northern Belgium, it is used to make mustard soup, which includes mustard, parsley and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water. Added to Hollandaise sauce, mustard can inhibit curdling; the amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database. As a condiment, mustard averages about 5 kcal per teaspoon; some of the many vitamins and nutrients found in mustard seeds are omega 3 fatty acid. The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method; the basic taste and "heat" of the mustard are determined by seed type and ingredients. Preparations from the white mustard plant have a less pungent flavor than preparations of black mustard or brown Indian mustard.
The temperature of the water and concentration of acids such as vinegar determine the strength of a prepared mustard. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal. Mustard oil can be extracted from the meal of the seed; the mustard plant ingredient itself has a sharp, pungent flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and
Meat is animal flesh, eaten as food. Humans have killed animals for meat since prehistoric times; the advent of civilization allowed the domestication of animals such as chickens, rabbits and cattle. This led to their use in meat production on an industrial scale with the aid of slaughterhouses. Meat is composed of water and fat, it is edible raw, but is eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi. Meat is important in economy and culture though its mass production and consumption has been determined to pose risks for human health and the environment. Many religions have rules about which meat may not be eaten. Vegetarians may abstain from eating meat because of concerns about the ethics of eating meat, environmental effects of meat production or nutritional effects of consumption; the word meat comes from the Old English word mete. The term is related to mad in Danish, mat in Swedish and Norwegian, matur in Icelandic and Faroese, which mean'food'.
The word mete exists in Old Frisian to denote important food, differentiating it from swiets and dierfied. Most meat refers to skeletal muscle and associated fat and other tissues, but it may describe other edible tissues such as offal. Meat is sometimes used in a more restrictive sense to mean the flesh of mammalian species raised and prepared for human consumption, to the exclusion of fish, other seafood, poultry, or other animals. In the context of food, meat can refer to "the edible part of something as distinguished from its covering", for example, coconut meat. Paleontological evidence suggests that meat constituted a substantial proportion of the diet of the earliest humans. Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer; the domestication of animals, of which we have evidence dating back to the end of the last glacial period, allowed the systematic production of meat and the breeding of animals with a view to improving meat production.
Animals that are now principal sources of meat were domesticated in conjunction with the development of early civilizations: Sheep, originating from western Asia, were domesticated with the help of dogs prior to the establishment of settled agriculture as early as the 8th millennium BCE. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BCE. Today, more than 200 sheep-breeds exist. Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BCE, several breeds were established by 2500 BCE. Modern domesticated cattle fall into the groups Bos taurus and Bos taurus indicus, both descended from the now-extinct aurochs; the breeding of beef cattle, cattle optimized for meat production as opposed to animals best suited for work or dairy purposes, began in the middle of the 18th century. Domestic pigs, which are descended from wild boars, are known to have existed about 2500 BCE in modern-day Hungary and in Troy. Pork sausages and hams were of great commercial importance in Greco-Roman times.
Pigs continue to be bred intensively as they are being optimized to produce meat best suited for specific meat products. Other animals have been raised or hunted for their flesh; the type of meat consumed varies much between different cultures, changes over time, depending on factors such as tradition and the availability of the animals. The amount and kind of meat consumed varies by income, both between countries and within a given country. Horses are eaten in France, Italy and Japan, among other countries. Horses and other large mammals such as reindeer were hunted during the late Paleolithic in western Europe. Dogs are consumed in South Korea and Vietnam. Dogs are occasionally eaten in the Arctic regions. Dog meat has been consumed in various parts of the world, such as Hawaii, Japan and Mexico. Cats are consumed in Southern China and sometimes in Northern Italy. Guinea pigs are raised for their flesh in the Andes. Whales and dolphins are hunted for their flesh, in Japan, Siberia, the Faroe Islands, Iceland, Saint Vincent and the Grenadines and by two small communities in Indonesia.
Modern agriculture employs a number of techniques, such as progeny testing, to speed artificial selection by breeding animals to acquire the qualities desired by meat producers. For instance, in the wake of well-publicised health concerns associated with saturated fats in the 1980s, the fat content of United Kingdom beef and lamb fell from 20–26 percent to 4–8 percent within a few decades, due to both selective breeding for leanness and changed methods of butchery. Methods of genetic engineering aimed at improving the meat production qualities of animals are now becoming available. Though it is a old industry, meat production continues to be shaped by the evolving demands of customers; the trend towards selling meat in pre-packaged cuts has increased the demand for larger breeds of cattle, which are better suited to producing such cuts. More animals not exploited for their meat are now being farmed the more agile and mobile species, whose muscles tend to be developed better than those of cattle, sheep or pigs.
Examples are the various antelope species, the zebra, water buffalo and camel, as well as non-
The Western world known as the West, refers to various nations depending on the context, most including at least part of Europe and the Americas, with the status of Latin America in dispute. There are many accepted definitions, all interrelated; the Western world is known as the Occident, in contrast to the Orient, or Eastern world. Ancient Greece and Ancient Rome are considered to be the birthplaces of Western civilization: the former due to its impact on philosophy, democracy and art, building designs and proportions, architecture. Western civilization is founded upon Christianity, in turn shaped by Hellenistic philosophy and Roman culture; the ancient Hellenes had been affected by ancient Near East civilizations, including Judaism and Early Christianity. In the modern era, Western culture has been influenced by the Renaissance, the Ages of Discovery and Enlightenment and the Industrial Revolutions. Through extensive imperialism and Christianization by Western powers in the 15th to 20th centuries, much of the rest of the world has been influenced by Western culture.
The concept of the Western part of the earth has its roots in the theological and emphatical division between the Western Roman Catholic and Eastern Orthodox Churches. West was literal, opposing Catholic Europe with the cultures and civilizations of Orthodox Europe, the Middle East and North Africa, Sub-Saharan Africa, South Asia, Southeast Asia and the remote Far East, which early-modern Europeans saw as the East. By the mid-20th century. Worldwide export of Western culture went through the new mass media: film and television and recorded music, while the development and growth of international transport and telecommunication played a decisive role in modern globalization. In modern usage, Western world sometimes refers to Europe and to areas whose populations originate from Europe, through the Age of Discovery. Western culture was influenced by many older great civilizations of the ancient Near East, such as Phoenicia, Ancient Israel, Minoan Crete, Sumer and Ancient Egypt, it originated in its vicinity.
Over time, their associated empires grew first to the east and west to include the rest of Mediterranean and Black Sea coastal areas and absorbing. They expanded to the north of the Mediterranean Sea to include Western and Southeastern Europe. Christianization of Ireland, Christianization of Bulgaria, Christianization of Kievan Rus', Christianization of Scandinavia and Christianization of Lithuania brought the rest of present-day European territory into Western civilization. Historians, such as Carroll Quigley in "The Evolution of Civilizations", contend that Western civilization was born around AD 500, after the total collapse of the Western Roman Empire, leaving a vacuum for new ideas to flourish that were impossible in Classical societies. In either view, between the fall of the Western Roman Empire and the Renaissance, the West experienced a period of first, considerable decline, readaptation and considerable renewed material and political development; this whole period of a millennium is known as the Middle Ages, its early part forming the "Dark Ages", designations that were created during the Renaissance and reflect the perspective on history, the self-image, of the latter period.
The knowledge of the ancient Western world was preserved during this period due to the survival of the Eastern Roman Empire and the introduction of the Catholic Church. Since the Renaissance, the West evolved beyond the influence of the ancient Greeks and Romans and the Islamic world, due to the successful Second Agricultural, Commercial and Industrial revolutions peaked with the 18th century's Age of enlightenment, through the Age of exploration's expansion of peoples of Western and Central European empires the globe-spanning colonial empires of 18th and 19th centuries. Numerous times, this expansion was accompanied by Catholic missionaries, who attempted to proselytize Christianity. There is debate among some as to. Whether Russia should be categorized as "East" or "West" has been "an ongoing discussion" for centuries; the term "Western culture" is used broadly to refer to a heritage of social norms, ethical values, traditional customs, religious beliefs, political systems, specific artifacts and technologies.
Western culture may imply: a Biblical Christian cultural influence in spiritual thinking and either ethic or moral traditions, around the Post-Classical Era and after. European cultural influences concerning artistic, folkloric and oral traditions, whose themes have been further developed by Romanticism. A Graeco-Roman Classical and Renaissance cultural influence, concerning artistic, philosophic and legal themes and traditions, the cultural social effec
A sausage sandwich is a sandwich containing cooked sausage. It may consist of an oblong bread roll such as a baguette or ciabatta roll, sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage, Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, steak sauce, onions, sauerkraut and salsa. In the UK, sausage sandwiches can be found in British cafes and roadside food stalls. Although a breakfast favourite, it may be consumed at any time of the day. Popular combinations are sausage and bacon and egg, sausage and fried onions, sausage and tomato. Sausages are served in a bread roll or hot dog bun at barbecues. In Scotland, a lorne sausage may be substituted and is served in a morning roll or bap. In Australia and New Zealand, a variety is sold at school fetes and other fundraising activities; the sausage is cooked on a barbecue grill in an outdoor area and served with grilled onions on a single, folded slice of bread with tomato or barbecue sauce.
The activity is known as a "sausage sizzle". As well as fetes and markets, in recent years it has become common for "sausage sizzles" to be held outside major retailers on weekends such as Bunnings, The Warehouse or Harvey Norman. In the majority of states of Australia, such as New South Wales, Western Australia and Tasmania, the sausages sold in a single piece of bread at a sausage sizzle are known as'sausage sandwiches'. However, such as Victoria and South Australia, these are known as'sausage in bread' and a sausage sandwich refers to a sandwich made with two slices of bread, a chopped up sausage, tomato sauce or chutney. In South Africa, a common variety is known as a boerewors roll or, colloquially, a "boerie". Similar to the Oceanic variety, the sausage is cooked on a braai grill, served with grilled onions on a hot dog-style bread roll with tomato ketchup or barbecue sauce, chutney or sweet chili sauce. In the United States, sausage sandwiches are popular. One variety, colloquially known as a hot dog, is popular at sporting events, carnivals and fairs.
They are sold in many delis as well as food stands on street corners of large cities. Many American hot dog vendors serve Polish, Italian and German sausage sandwiches in addition to their regular fare. Sausage sandwiches that come on toast, a bagel, an English muffin, a biscuit, or kaiser roll are referred to as breakfast sandwiches. Choripan Submarine sandwich Steak sandwich Bacon butty Maxwell Street Polish List of sandwiches
Mayonnaise, informally mayo, is a thick cold condiment or dressing used in sandwiches and composed salads or on chips. It is a stable emulsion of oil, egg yolk, acid, either vinegar or lemon juice. There are many variants using additional flavorings; the proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise. The color of mayonnaise varies from near-white to pale yellow, its texture from a light cream to a thick gel, it is a base in sauces such as Tartar sauce. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A "mayonnaise de poulet" is mentioned by a traveler to Paris in 1804, but not described. Viard's 1806 recipe for "poulets en mayonnaise" describes a sauce involving a velouté, vinegar, an optional egg to thicken it, which gels like an aspic. Grimod de La Reynière's 1808 "bayonnaise" sauce is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."
The word is attested in English in 1815. Mayonnaise may have existed long before: "It is probable that wherever olive oil existed, a simple preparation of oil and egg came about — in the Mediterranean region, where aioli is made." The origin of the name is unclear. A common theory is that it is named for Port Mahon in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, in fact the name "mahonnaise" is used by some authors, but the name is only attested long after that event. One version of this theory says that it was known as salsa mahonesa in Spanish, but that spelling is only attested later. Grimod de La Reynière rejected the name "mayonnaise" because the word "is not French". Carême preferred the spelling "magnonnaise", which he derived from the French verb manier'to handle'. Another suggestion is it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques.
Recipes for mayonnaise date back to the early nineteenth century. In 1815, Louis Eustache Ude wrote: No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, minced ravigotte, or some parsley. Put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice. Next dish your meat or fish, mask with the sauce before it be quite frozen, garnish your dish with whatever you think proper, as beet root, nasturtiums, &c. In an 1820 work, Viard describes something like the more familiar emulsified version: This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze; the most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly. This sauce is used for cold fish entrees. Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender.
It is made by adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it. A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets; the high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces. Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin. If vinegar is added directly to the yolk, it can emulsify more oil. For large-scale preparation of mayonnaise where mixing equipment is being employed, the process begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are added and vigorously mixed until hydrated and evenly dispersed. Oil is added as as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation.
These must be hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. A long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process. Though, as technology in the food industry advances, processing has been shortened drastically, allowing 1000 liters to be produced in 10 minutes. Egg-free varieties of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, cholesterol, or who have egg allergies. In the U. S. these alternatives cannot be labelled as "mayonnaise" because of the FDA's definition of mayonnaise making egg a requirement. Egg-free varieties contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water. Well-known brands include Nasoya's Nayonaise and Just Mayo in Nort