Is Mayonnaise Considered a Processed Food?

October 9, 2025 •

4 min read

According to the NOVA classification system, commercially produced mayonnaise is considered a processed food. Its classification depends on the level of processing and the ingredients used, with store-bought varieties undergoing more intensive manufacturing than their homemade counterparts.

Quick Summary

Commercial mayonnaise is a processed food, but its classification depends on the specific ingredients and manufacturing steps. The level of processing can vary significantly between store-bought and homemade versions.

Key Points

Categorically Processed: Commercially produced mayonnaise is considered a processed food due to industrial manufacturing techniques and added ingredients.
Pasteurization for Safety: Store-bought mayonnaise is pasteurized to eliminate the risk of Salmonella, a key processing step that also extends shelf life.
Key Difference in Ingredients: Homemade mayo uses a few whole ingredients, while commercial versions add preservatives, thickeners, and use refined oils.
Varying Degrees of Processing: The level of processing can be low (homemade) to higher (commercial), with different versions offering tradeoffs between convenience and ingredient purity.
Consider Your Priorities: Consumers can choose between the convenience of shelf-stable, processed mayo or the control and fresh taste of a homemade, unprocessed version.

Understanding the Levels of Food Processing

To determine if mayonnaise is a processed food, it's essential to understand the different levels of food processing. Food processing can range from minimal preparation to extensive manufacturing involving multiple steps and additives. Mayonnaise, at its core, is a simple emulsion of oil, egg yolk, and an acid like vinegar or lemon juice. However, the journey from these raw ingredients to the jar on a store shelf involves significant processing.

Homemade vs. Commercial Mayonnaise

The contrast between homemade and commercial mayonnaise perfectly illustrates the different degrees of food processing. Homemade mayonnaise uses a few simple, fresh ingredients mixed together. The process is straightforward: combining egg yolk, oil, and vinegar or lemon juice to create a smooth, creamy emulsion. There are no preservatives, artificial flavors, or complex machinery involved.

Commercial mayonnaise, on the other hand, is a more complex product, designed for a long shelf life, consistent texture, and mass production. Manufacturers use sophisticated, high-shear mixing equipment to create a stable emulsion. The ingredients list is often longer, including pasteurized egg products (for safety), various stabilizers (like starches or gums), sugars, salts, and preservatives such as calcium disodium EDTA to maintain flavor and color. This complex process and the added ingredients categorize commercially prepared mayonnaise as a processed food.

The Role of Ingredients and Manufacturing

Several factors push commercial mayonnaise firmly into the processed food category:

Refined Oils: The vegetable oils typically used in commercial mayo (like soybean or canola) are refined through high-temperature heating and chemical processing. This refining is a key processing step.
Emulsifiers and Stabilizers: While egg yolk is a natural emulsifier, commercial recipes often include additional stabilizers and thickeners (such as modified food starch or gums) to ensure consistent texture and prevent separation, especially in low-fat versions.
Preservatives: Chemical preservatives are added to extend the product's shelf life, allowing it to remain safe and fresh for months on the shelf.
Pasteurization: Commercial mayonnaise production involves pasteurizing the eggs to eliminate the risk of Salmonella contamination. While a beneficial safety measure, this is another processing step that homemade versions skip.

A Comparison of Mayonnaise Types


Feature	Homemade Mayonnaise	Commercial Mayonnaise
Ingredients	Whole, fresh ingredients: egg yolk, oil (e.g., olive or avocado), lemon juice, salt.	Refined vegetable oils (e.g., soybean), pasteurized egg products, water, vinegar, sugar, salt, spices, thickeners, and preservatives.
Processing Level	Minimal. Created with simple mixing.	Significant. Involves high-shear emulsification, pasteurization, and addition of various additives.
Emulsification Method	Manual whisking or immersion blender creates a temporary emulsion.	Industrial high-shear mixers and homogenizers create a more stable, permanent emulsion.
Shelf Life	Very short (typically 1–2 weeks refrigerated) due to lack of preservatives.	Long (months) due to pasteurization, low pH, and preservatives.
Flavor & Texture	Creamy, rich, and more natural, with flavors dependent on ingredients.	Consistent, often whiter, and can have a slightly different flavor profile due to additives and refined oils.
Nutritional Profile	Healthier depending on the oil used, with no added sugars or preservatives.	Varies widely by brand; some contain more sugar or unhealthy fats, especially low-fat versions.

Making Your Own Less-Processed Alternative

For those seeking a less-processed option, making mayonnaise at home is a simple and quick solution. This allows you to control all the ingredients, ensuring they are as unprocessed as possible. Here is a simplified recipe:

Gather ingredients: one egg yolk (use pasteurized for safety), one cup of cold-pressed oil (like avocado oil), one tablespoon of fresh lemon juice or vinegar, and a pinch of salt.
Place the egg yolk, lemon juice, and salt in a tall, narrow container.
Slowly drizzle the oil into the container while using an immersion blender to mix the ingredients. Start at the bottom and slowly pull the blender upwards as the emulsion forms.
Continue mixing until all the oil is incorporated and the mayonnaise is thick and creamy.
Store in an airtight jar in the refrigerator for up to two weeks.

Conclusion: The Final Verdict

In short, commercially available mayonnaise is definitively a processed food due to its multi-stage manufacturing, pasteurization, and the inclusion of refined ingredients and additives. However, the level of processing is relatively mild compared to other ultra-processed foods like soda, packaged baked goods, or breakfast cereals. Homemade mayonnaise, made from simple, whole ingredients, is not considered processed. For consumers, the choice depends on priorities: convenience vs. ingredient control. Those concerned with limiting processed foods can easily make a healthier, fresher alternative at home, while still enjoying the convenience of store-bought mayo in moderation.

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Frequently Asked Questions

Homemade mayonnaise involves minimal processing, typically just whisking or blending fresh ingredients. Commercial mayonnaise, in contrast, undergoes a multi-stage industrial process involving high-shear mixing, pasteurization, and the addition of stabilizers and preservatives to ensure a long, stable shelf life.

While commercial mayonnaise is processed, it is not always classified as 'ultra-processed'. Its categorization depends on the specific ingredients and additives used, but some sources do place it in the highly processed category due to the extensive manufacturing process.

Most conventional, mass-produced mayonnaises use refined vegetable oils like soybean or canola oil. However, there are many alternative brands now available that use less-processed oils, such as avocado or olive oil.

Homemade mayonnaise lacks the preservatives and stabilizers found in commercial versions and is not pasteurized. The naturally low pH from the vinegar and lemon juice offers some protection, but without chemical preservatives, it can only last up to two weeks in the refrigerator.

Not necessarily. While low-fat mayonnaise has fewer calories and fat, manufacturers often replace the fat with more processed ingredients, such as thickeners (starches or gums), added sugar, and salt, which can have their own health drawbacks.

Store-bought mayonnaise does not contain raw eggs. The eggs used in commercial production are pasteurized to kill any harmful bacteria, like Salmonella, making the product safe for consumption. If making mayonnaise at home, it's safest to use pasteurized eggs.

For a less-processed alternative, you can make your own mayonnaise at home using whole ingredients. Other options include hummus, avocado, or a simple vinaigrette dressing.