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 ICS 67.220.10                            DMS 745: 20 21 
                  Second edition  
                                                                                                                             
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
 
 
 
 
Mayonnaise  – Specification  
 
 
 
 
 
 
 
 
NOTE: This is a draft Malawi standard  and it shall neither be used nor regarded as a Malawi standard  
 
 
  
  ICS 67.220.10           DMS 745: 2021         
Second edition  
 
 
 
 
 
 
 
Mayonnaise – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 1 870 488  
Fax: +265 1 870 756  
E-mail:  mbs@mbsmw.org  
 
Web -site: www.mbsmw.org  
 
Price based on 4 pages  
 
© Copyright reserved   
 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     Page      
Table of contents................................................................ ................................................................................  i 
Foreword..................................................................................................................... ................................. ....... i 
Technical committee.................................................................................................................... .......................  i 
Notice....................................................................................................................... ...........................................  i 
Scope........................................................................................................................ .........................................  1 
Normative references................................................................................................................... ...................... 1 
Terms and definitions .......................................................................................................... .............................. .2 
Description………………………………………………………………………………………………………………..3  
Essential composition and quality criteria..........................................................................................................  3 
Food additives.................................................................................................................... ................................ 4 
Contaminants  …………………………………………………………………………………………………………….5  
Hygiene  ………………………………………………………………………………… …………………………... ……5  
Packaging and labelling....................................................................................... ..............................................  5 
Method of sampling  ……………………………………………………………………………………………………...6  
Annex A......................................................................................... ......................... ...........................................  7 
 
FOREWORD  
 
This draft Malawi standard  has been prepared by MBS/TC 8, the Technical Committee on  Spices, condiments  
and culinary herbs , to provide requirements for mayonnaise.  
 
This draft Malawi standard  is the first revision of the standard MS 745 , Mayonnaise – Specification which was 
first published in 2014.  
 
This draft Malawi standard  is based on the following standards;  
 
Uganda Standard US 51:2020 , Mayonnaise – Specification ; and  
 
Rwanda Standard RS 371: 2017,  Mayonnaise – Specification.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This standard was prepared by MBS/TC 8, the Technical Committee on Spices,condiments and culinary herbs  
and the following companies, organizations and institutions were represented:  
 
Blantyre City Council;  
Consumers Association of Malawi;  
Lilongwe University of Natural Resources;  
Malawi Bureau of Standards;  
Malawi University of Business and Applied Science;  
Ministry  of Health – Blantyre District Health Office;  
Nali Limited;  
Peoples Trading Center;  
Rab Processors Limited;  
Rambo Packaging;  
Shoprite Trading; and  
Tajo Products.  
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier whenever it is necessary, in order to keep abreast 
of progress. Comments are welcome and shall be considered when the standard is being reviewed .1 
                                                                                                   DMS 745: 2021  
DRAFT MALAWI STANDARD  
 
Mayonnaise – Specification  
 
 
1 SCOPE  
 
This draft Malawi standard  specifies the requirements, sampling and methods of test, for mayonnaise intended 
for human consumption.   
 
 
2 NORMATIVE REFERENCES  
 
The following standard contains provisions, which through reference in this text, constitute provisions of this 
draft Malawi standard . All standards are subject to revision and, since any referenc e to a standard is deemed 
to be a reference to the latest edition of that standard, parties to agreements based on this Malawi standard 
are encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information o n current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 11:  Artificial vinegar – Specification;  
 
MS 19 : Labelling of prepacked foods – General standard;  
 
MS 21 : Food and food processing units – Code of hygienic conditions;  
 
MS 51 : Fortified edible oils – Specification;  
 
MS 188: Edible salt – Specification;  
 
MS 202:  Fortified white sugar – Specification;  
 
MS 214: Drinking water – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302:  Contaminants and toxins in food;  
 
MS 624: Nutrition labelling – Guidelines;  
 
MS 625: Nutrition claims – Guidelines;  
 
MS 935 : Principles for the establishment and application of  microbiological criteria for foods ; 
 
MS 1516: Code of hygienic practice for  egg and  egg products;  
 
MS 1635: Fruit and vegetable products – Determination of pH;  
 
ISO 1738: Butter – Determination of salt content ; 
 
ISO 661: Anima l and vegetable fats and oils – Preparation of test sample ; 
 
ISO 3960: Animal  and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) endpoint 
determination ; 
 
ISO 5555: Animal and vegetable fats and oils – Sampling ; 
 
ISO 8294 : Anima l and vegetable fats and oils – Determination of copper, iron and nickel contents – Graphite 
furnace atomic absorption method ; 
  
   2 ISO 17189: Butter, edible oil emulsions and spreadable fats – Determination of fat content (Reference method ); 
 
AOAC 950.17, Official Method Citric Acid in non -alcoholic Beverages ; 
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this document, the following terms and definitions apply  
 
3.1 
Mayonnaise  
condiment sauce obtained by emulsifying edible vegetable oil(s) in an aqueous phase consisting of vinegar,  
the oil -in-water emulsion being produced by  the hens' egg yolk.  
 
3.2 
Emulsion  
mixture of two or more liquids that ar e normally immiscible (not forming a homogenous  or unblendable). It is 
to be used when  both phases, dispersed and continuous, are liquids. One liquid (the dispersed phase) is 
dispersed in the other  (the continuous phase)  
 
3.3 
Emulsifier  
substance that stabilizes an emulsion by increasing its kinetic stability. These compounds typically have a  
polar or hydrophilic (i.e. water -soluble) part an d a non -polar or lipophilic  part. Bec ause of  
this, they tend to have more or less solubility either in water or in oil. The more soluble in water (and  conversely, 
less soluble in oil) will generally form oil -in-water emulsions, while those that are more soluble in  oil will form 
water -in-oil emulsions  
 
3.4 
texture  
sensory perception of the structure of a food  
 
3.5 
phase inversion  
phenomenon that occurs when agitated oil in water emulsion, reverts to a water in oil and vice versa  
 
3.6 
Vinegar  
liquid, fit for human consumption, produced exclusively from suitable products containing starch and/or sugars  
by the process of double fermentation, first alcoholic and then acetous  
 
3.7 
organoleptic  
qualities (such as taste, colour, odour, and feel) of mayonnaise that stimulate the sense organs in volving the  
use of the sense organs  
 
3.8 
winterized oil  
oil which has the higher -melting glycerides removed by slow cooling , filtration or centrifuging. So that the oil 
in the mayonnaise does not separate out when refrige rated  
 
3.9 
low fat mayonnaise  
produced by decreasing the dispersed phase (oil) and increasing the aqueous phase. Using fat replacer is  
recommended to decrease fat content  
 
3.10 
Condiment  
spice, sauce, or preparation that is added to food, typically after cooking, to impart a specific flavour, to  
enhance the flavour, or to complement the dish   
   3 4 Description  
 
Mayonnaise is a condiment sauce obtained by emulsifying edible vegetable oil(s) in an aqueous phase  
consisting  of vinegar, the oil -in-water emulsion being produced by the hens' egg yolk. Mayonnaise may also  
contain optional in gredients . The egg York contains lecithin, a fat emulsifier that serves  as a stabilizer between   
the two liquids . 
High quality mayonnaise h as a firm texture and a small droplet size. Mayonnaise reaches a peak in texture  
and a minimum in droplet size during mixing. At longer mixing times the quality decreases and the  mayonnaise 
becomes over -sheared. When the ingredients are cold and a high amo unt of egg yolk is used,  mayonnaise 
with a high quality can be made.  
 
Mayonnaise with an increased oil content has a firmer texture but is also more sensitive to over -shear. Full -fat 
mayonnaise contains around 65  to 80  %. The oil is  dispersed in a water ph ase to form an oil -in-water (O/W) 
emulsion. A low viscosity characterizes phase  inversed mayonnaise, or broken mayonnaise, which is close to 
the viscosity of oil resulting in a water -in-oil (W/O) emulsion.  
 
Low or reduced -fat mayonnaise, on the other hand,  is a growing market, with continually reducing oil content  
while maintaining similar product taste and texture. As the oil is present in levels of at least 30 to 60  % by  
weight  in light or low calorie mayonnaise, substantial reformulation is necessary in order to produce a  
mayonnaise product with less than 5  % by weight vegetable oil.  
 
 
5 ESSENTIAL COMPOSITION AND QUALITY CRITERIA  
  
5.1 General requirements  
 
Mayonnaise shall have the following characteristics;  
 
5.1.1 The texture of the product shall be semisolid, uniform, smooth and free from lumps due to poor 
manufacturing;  
 
5.1.2 It shall be free from impurities and foreign materials, rancidity and any other foreign flavours ; 
 
5.1.3 It shall be free from animal fats and oils;  
 
5.1.4 The taste of mayonnaise shall be characteristic of mayonnaise ; 
 
5.1.5 Bubbles of oil shall be small and uniform in size ; and 
 
5.1.6 Egg white content shall not be more than 20% and the egg yolk sh all not be less than 6% in accordance 
with MS 1516.  
 
5.2 Raw materials  
 
5.2.1 All ingredients shall be of sound quality and fit for human consumption and shall comply with the 
requirements of the relevant standards . 
 
5.2.2 Water used shall comply with the requirements laid down in  MS 214 . 
 
5.2.3 Eggs and egg products shall be from the poultry bi rds, unless otherwise specified.  
 
5.2.4 Ingredients added to impart a characterizing flavour to the products shall be used  in quantities 
sufficient to influence significantly the organol eptic properties of the product.  
 
5.2.5 Raw materials shall be stored, treated and handled under suitable conditions to maintain their chemical 
and microbiological characteristics . 
 
5.3 Essent ial ingredients  
 
Mayonnaise shall consist of the following essential ingredients, which shall be of sound quality and fit for 
human consumption:  
 
a) Potabl e water complying with MS 214 ;  
   4  
b) Acidifying agents such as lemon juice or vin egar complying with MS 11 ; 
 
c) Edible vegetable oils complying with MS 51 ; 
 
d) Egg white;  
 
e) Pasteurised egg yolk; and  
 
f) Food grad e salt complying with MS 188 . 
 
5.4 Optional ingredients  
 
Other ingredients which may be used include but are not limited to the following:  
 
a) Sugar complying with MS  202; 
 
b) Condiments, spices, herbs  complying with relevant Malawi standards ; 
 
c) Fruits and vegetables including fruit juice and vegetable juice  with relevant Malawi standards ; 
 
d) Mustard;  
 
e) Dairy  products  complying with relevant Malawi standards . 
 
5.6 Specific requirements  
 
Mayonnaise shall comply with the speci fic requirements stipulated in Table 1 . 
 
Table 1 – Specific requirements for mayonnaise  
 
S/N Characteristics  Requirement  Test method  
i Total fat % m/m min  70 ISO 17189  
ii Total acidity as acetic acid, %, m/m  0.3-1.5 AOAC 950.17  
iii pH, max  4 MS 1635  
iv Salt (sodium chloride) min, %, m/m  1 ISO 1738  
v Iron content, mg/kg  1.5-5.0 ISO 8294  
vi Peroxide value, milliequivalents of peroxide 
oxygen/kg, max.  10 ISO 3960  
vii Edible vegetable oil% (m/m), max  50 Annex A  
 
5.7 Microbiological requirements  
 
Mayonnaise shall conform to microbiological limits in Table 2 .` 
 
Table 2 – Microbiological requirements for mayonnaise  
 
S/N Microorganisms  Limit  Test method  
i Total viable count, CFU/g, max.  104 IS0 4833 -1 
ii Escherichia. coli, CFU/g, max . absent  ISO 16649 -1 
iii Salmonella spp, CFU/25 g, max . absent  IS0 6579 -1 
iv Staphylococcus aureus, CFU/g, max.  absent  IS0 6888 -1 
v Yeast and moulds, CFU/g max.  100 ISO 21527  
 
 
6 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237 shall be used and only within the limits specified.  
 
 
 
  
   5 7 CONTAMINANTS  
 
7.1 Heavy metals  
 
The products  covered by this draft poposal  shall comply with the maximum levels for heavy metals as stat ed 
in MS 302.  
 
7.2 Pesticide residues  
 
The products covered by this draft Malawi standard  shall comply with the maximum pesticides residue limits 
established by the Codex Alimentarius Commission.  
 
 
8 HYGIENE  
 
8.1 It is recommended  that the products covered by the provisions of this draft Malawi standard  shall be 
prepared and handled in accordance with the appropriate sections of MS 21, and other relevant Codex texts.  
 
8.2 The produce shall comply with any microbiological criteria established in accordance with  
MS 935.  
 
 
9 PACKAGING AND LABELLING  
 
9.1 Packaging  
 
The products covered by the provisions of this standard shall be packed in containers which ensure the 
hygienic quality and the other qualities of the food.  
 
9.2 Labelling  
 
In addition to the provisions of MS 19, the following specific provisions shall apply:  
 
9.2.1  The name of the food  
 
9.2.1.1  Products complying with provisions of this standard shall be designated “ mayonnaise” . 
 
9.2.1.2  Where an ingredient has been added  which imparts a special or characteristic flavour to the product, 
this shall be indicated by an appropriate term in conjunction with or in close proximity to the name of the food.  
 
9.2.2 Nutrition labelling and nutrition claims  
 
Nutritional labelling and nutrition claims shall be done according to the provisions prescribed in MS 624 and 
MS 625.  
 
9.2.3 List of ingredients in descending order;  
 
9.2.4 Net contents;  
 
9.2.5 Name and address manufacturer/importer;  
 
9.2.6 Country of origin;  
 
9.2.7 Date of manufacture and best before date;  
 
9.2.8 Batch number; and 
 
9.2.9  Instructions on use including the storage of the product after the package has been opened.  
 
9.2.10  Labelling of non -retail containers   
   6  
When labelling non -retail packages, information for non -retail packages shall be given either on the packages 
or in enclosed documents, except that the name of the produce, lot identification and the name and address 
of the manufacturer or packer shall app ear on the package.  
 
 
10 METHOD OF SAMPLING  
 
Sampling and sample preparation for testing shall be carried out in accordance  ISO 661 and ISO 5555 
respectively  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
   7 ANNEX  A 
(Normative)  
 
DETERMINATION OF OIL  
 
A.1. Pre-Extraction  
 
As high fat levels can prevent effective hydrolysis; samples with 10 per cent content shall be pre  extracted with 
the same type of solvent as used in the final extraction.  
 
A.1.1  Requirements  
 
Basic  laboratory apparatus . 
 
A.1.2  Procedure  
 
A.1.2.1  Weigh in the sample with a precision of 1000 ± 2 mg. Load the glass thimble with 1 g celite and the 
sample. Do not cover with cotton . 
 
A.1.2.2  Fit adapters on the thimbles, by introducing them into the thimbles in such a way that the circlip is 
compressed progressively into the thimble, (i.e. the closed side of the circlip is pressed in first and then working 
towards the open side) and insert them into the Soxtec HT extraction unit . 
 
A.1.2.3  Add solvent and extract for 10 minutes in rinsing position . 
 
A.1.2.4  After the extraction, dry the extraction cups in an oven at 100 ºC for 30 minutes. Let them cool down 
and weigh them. Calculate percentage extracted fat. If the fat content is higher than 20 per cent, it is 
recommended to use a second extraction  cup for the final extraction . 
 
A.1.2.5  Remove the thimble holders from the glass thimbles. Transfer the pre -extracted sample as 
quantitatively as possible from the glass thimble to a sample tube for acid hydrolysis. Proceed from step 2 of 
the hydrolysis p art. 
 
 
A.2 Hydrolysis  
 
A.2.1  Procedure  
 
A.2.1.1  Weigh the samples with a precision of 1000 ± 2 mg and transfer them to the sample tubes . 
 
A.2.1.2  Add 1g to 2 g of celite  and 100 mL to 120 mL of the acid solution to each sample tube. The level of the 
acid solution shall be over the top of the cover of the heaters . 
 
A.2.1.3  Insert the tubes into position in the 1047 hydrolyzing unit. Lower the suction tubes to the fume exha ust 
position by pulling the handle upwards. The Teflon part shall rest on the top of the sample tubes and suction 
tubes shall be about one centimetre down in the sample tubes . 
 
A.2.1.4  Place the glass thimbles into the thimble supports and insert them into the hydrolyzing unit . 
 
A.2.1.5  Start the water aspirator pump for the fume exhaust system. Open vacuum valves under each thimble. 
Adjust during boiling for low fume exhaust . 
 
A.2.1.6  Turn on the heater to maximum effect and place the reflector in front of the sample tubes. When the 
solution starts boiling, adjust to a gently boiling speed with the heater control . 
 
A.2.1.7  At the end of the hydrolyzing period, turn off the heater and remove the reflector . 
 
A.2.1.8  Open the cold -water tap for the condensers (approximately 2 L/min) . 
 
A.2.1.9  Pull down the suction tube handle. Dilute the acid solution in each tube with some 100 mL of 20 ºC to 
25 ºC -distilled water. Close the vacuum valve under each thimble .  
   8 A.2.1.10  Lower the suction tubes. Open the vacuum valve under one thimble and suck up t he sample solution 
and as much as possible of the solid particles in the solution. Close the valve and repeat in the same way with 
the rest of the tubes . 
 
A.2.1.11  Wash each tube by opening the vacuum valve and spray 5 mL x 50 mL of approximately 50 ºC 
distilled water, by using the water sprayer . 
 
A.2.1.12  Raise the suction tubes and take out one of the sample tubes. Cover the cleaning rod with a thin layer 
of deflated cotton wool and wet it with acetone. Clean the inside of the tubes by gently pushing and pulling the 
cleaning rod up and down in the tube. Take a small piece of the cotton wool and clean the outside of the 
suction tube if necessary. Place each pad of the cotton wool on the top of the sample residue in the glass 
thimble . 
 
 
A.3 Drying  
 
A.3.1  To make the wet sample residue hyophilic and achieve effective solvent extraction, the residue and 
thimble must be dried.  
 
a) Alternative 1: Dry overnight at 60 ºC to 80 ºC in an oven ; and  
 
b) Alternative 2: Dry in a microwave oven with turntable at medium power for 30 min to 60 min . 
 
A.3.2  Most samples can be dried in a microwave oven, except meat and fish products.  
 
 
A.4 Procedure for Solvent Extraction  
 
A.4.1  Fit the adapters, as in A1.2.2 , to each thimble and insert them into the Soxtec  HT extraction unit.  
 
A.4.2  Extract and analyse the samples according to the Soxtec HT extraction unit instructions (see Soxtec HT 
manual).  
 
 
A.5 Calculation  
 
A.5.1  Calculate the fat content according to the formula below.  
 
𝑝𝑒𝑟 𝑐𝑒𝑛𝑡  𝑓𝑎𝑡 = (𝑊3 −𝑊2 
𝑊1) ×100 
 
Where,  
 
𝑊3 is the extraction cup weight after fat extraction and cooling in a desiccator;  
 
𝑊2 is the weight for the clean and pre -dried extraction cup ; and 
 
𝑊1 is the sample weight.  
 
 
A.5.2  If a pre -extraction is required, using two extraction cups, add the two results that have been calculated, 
and the sum is the total fat in the sample.  
 
 
𝑝𝑒𝑟 𝑐𝑒𝑛𝑡  𝑓𝑎𝑡/ 𝑜𝑖𝑙 =  𝐹1 +  𝐹2 
 
 
Where,  
 
𝐹1 is the fa t content after pre -extraction ; and 
 
𝐹2  is the fat content in final extraction. 
 
ICS 67.220.10            DMS 745:2021  
Second edition  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry .  Set up in 1972 by 
the Malawi Bureau of Standards Act (Cap: 
51:02), the Bureau is a p arastatal body whose 
activities aim at formulating and promoting the 
general adoption of standards relating to 
structures, commodities, materials, practices, 
operations and from time to time revise, alter 
and amend the same to incorporate advanced 
technolo gy. To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.