Is the Egg in Your Kewpie Mayonnaise Pasteurized?
Yes, Kewpie mayonnaise is made with pasteurised eggs. For many, especially pregnant women or those with compromised immune systems, knowing that a product containing eggs has been treated to eliminate harmful bacteria like Salmonella is essential for peace of mind. The Kewpie company explicitly states in its FAQs that its eggs undergo a heat treatment process to ensure safety. This is a critical distinction that separates commercially produced mayonnaise from homemade versions, which often use raw eggs and pose a higher health risk. The industrial pasteurisation process involves heating the egg yolks to a specific temperature for a set amount of time to kill pathogens without cooking the egg. For example, a Kewpie Malaysia FAQ specifies they heat their eggs to 68°C. This meticulous process is a cornerstone of the company's food safety and quality assurance efforts, as detailed on their website.
The Pasteurisation Process: From Egg to Emulsion
Kewpie's commitment to food safety is ingrained in its production process. The pasteurisation of eggs is a non-negotiable step for large-scale food manufacturers, especially for products intended to have a long shelf life. The process is a careful balance of heat and time, designed to neutralise microbial threats while preserving the egg's emulsifying properties, which are vital for creating mayonnaise's signature creamy texture. While homemade mayo relies on the acidity of vinegar or lemon juice to inhibit bacterial growth, commercial brands like Kewpie take the extra precaution of pasteurising their primary ingredient—the egg yolk. This provides a robust, multi-layered approach to food safety.
Comparing Kewpie to American Mayonnaise: Egg-centric Differences
Beyond pasteurisation, the way eggs are used is a key differentiator between Kewpie and typical American mayonnaise brands. This difference significantly influences the final flavour and texture of the condiment. Kewpie's unique, rich, and umami-heavy flavour comes from its use of egg yolks only, rather than the whole eggs used in many Western mayonnaise recipes. This choice results in a more golden, creamier, and more flavour-intense product. The higher proportion of egg yolks means that a thorough pasteurisation process is even more critical for safety. The distinct flavour profile is also enhanced by the use of different vinegars, typically rice or apple cider vinegar, and for products sold in Japan, monosodium glutamate (MSG).
Comparison: Kewpie Mayo vs. Regular Mayo
| Feature | Kewpie Mayonnaise | Regular American Mayonnaise |
|---|---|---|
| Egg Type | Egg yolks only | Whole eggs |
| Egg Treatment | Always pasteurised | Usually pasteurised for commercial products |
| Emulsion Quality | Richer, creamier, thicker, and more velvety texture | Lighter, whiter, and thinner consistency |
| Vinegar Type | Rice or apple cider vinegar, adding a sweeter, fruitier tang | Distilled white vinegar, with a sharper, more acidic taste |
| Flavour Enhancer | Often contains MSG (in Japan) or yeast extract (USA) for umami | Typically does not contain MSG or yeast extract |
| Appearance | Distinctly pale yellow/golden colour | Standard off-white colour |
Global Variations and Food Safety
It is important to note that Kewpie’s formulation can vary slightly depending on the country of manufacture and sale. For instance, the version sold in the US replaces the MSG used in the original Japanese recipe with yeast extract. Despite these regional differences in flavouring, the core commitment to using pasteurised eggs remains consistent across different international versions. For consumers, this means that regardless of where they purchase their Kewpie, they can rely on the company’s stringent food safety measures. This also applies to other Kewpie products like dressings that contain eggs, ensuring consistent safety standards across their product line. The company’s focus on leveraging natural preservatives like vinegar, along with heat sterilisation, makes preservatives unnecessary for many products, showcasing a sophisticated approach to food science.
The Role of Vinegar and Acidity
In addition to pasteurisation, the high acidity of Kewpie mayo contributes significantly to its preservation and food safety. The vinegar content creates an environment that is inhospitable to most bacteria, including those that cause food poisoning like Salmonella. This is a traditional food preservation method that works in synergy with the pasteurisation of the eggs. Historical adaptations in the Kewpie recipe, such as changes in vinegar percentage over time, reflect a nuanced understanding of taste preferences and climate, but the fundamental role of acidity in preserving the product remains. The combination of heat-treated eggs and high acidity provides robust protection against spoilage, reinforcing the safety of commercial mayonnaise.
Conclusion: A Safe and Flavourful Choice
In conclusion, Kewpie mayo is made with pasteurised eggs, a fact confirmed by the company itself in its consumer information. This means the product is safe for general consumption and is a suitable choice for those who need to avoid raw eggs, such as pregnant women. The food safety is ensured through a combination of industrial pasteurisation and the preservative qualities of high-acidity vinegar, providing consumers with a delicious and secure condiment option. When considering Kewpie, consumers can enjoy its rich, creamy, and distinct flavour without concerns about unpasteurised eggs. For those with specific dietary needs, such as aversions to MSG, checking the regional ingredients list is always a good practice.(https://www.foodandwine.com/news/why-chefs-love-kewpie-mayo)
The Kewpie Method: A Summary
To summarise, the production of Kewpie mayonnaise is a carefully managed process that prioritises both flavour and safety. The use of pasteurised egg yolks is a non-negotiable step that eliminates health risks associated with raw eggs. Combined with the high acidity of rice vinegar and other flavourings, this creates a product that is not only rich and delicious but also reliably safe. The company’s transparent communication about its egg pasteurisation confirms its commitment to consumer welfare and product quality across its global markets.
