Most mayo is just okay-o. That's too bad, but why is it so? Both commercial and homemade mayonnaise can have the same problem with their most basic ingredient: the oil. There are too many unsaturated fatty acids, causing rancidity before the mayo arrives at the store. Never fear: saturated fat in the form of coconut oil will save us. Coconaise is the world's first totally delicious and rancidity-free coconut oil based mayo that will liven up your every meal and deviled egg. Velvety and tangy-bright, this is the stuff that paleo dreams are made of. *Please refrigerate on upon receiving to extend shelf life. ~
For the true, true stories behind this incredible foodstuff, read on.
Homemade mayo is best, with all that delicious fresh egg and lemon and whatnot, but most of us just don't get around to making it (even though it's really easy, honest). But even homemade has a major pitfall: most of us make our mayo with neutral oils like vegetable or canola. The problem is that those seemingly healthy oils are high in unstable omega -3, - 6, and -9 fatty acids, and prone to going rancid with just a bit of warmth and exposure to air. It's too bad, because making mayo is fun and can be delicious.
But here is the good news you've been waiting for: the perfect jarred mayo is here. Made with the most stable fat of the land—saturated—you are assured of both fresh taste and nutrition. Nutrition? Yep: when oil goes rancid, nutrition goes from positive to neutral to downright negative, wreaking all kinds of havoc (like inflammation) on your body.
That's why making mayo out of a super-stable saturated fat is the perfect solution. And don't worry: there's no strange pina colada kind of flavor happening here. Just deliciously perfect mayo, full of zest and richness from the oil and real egg yolks. Incredibly bright flavor and silky wonderful texture — you may find yourself sneaking a spoonful now and again.
Why Coconaise is so good for you
Here's what the creators of Coconaise have to say about their gift to you:
"Mayonnaises oxidize because they are made with highly unsaturated oils like grapeseed, soybean, avocado or canola. When blended with eggs and air, these oils react with oxygen and become rancid. Rancid oils cause health problems (like inflammation) and
have offensive fishy and metallic flavors.
Conventional mayonnaises like Hellmanns® and Dukes® solved the oxidation problem long ago by adding EDTA, a synthetic preservative. But discerning consumers don’t want EDTA in their mayonnaise. EDTA is banned by by Whole Foods and other natural grocers.
COCONAISE® solves the problem of oil oxidation without resorting to EDTA. COCONAISE® achieves this with a unique oil blend that is naturally highly resistant to oxidation. This oil blend contains coconut oil, medium- chain triglyceride (MCT) oil, and high-oleic sunflower oil. The high saturated fat content of this oil blend gives COCONAISE® exceptional resistance to oxidation.
COCONAISE® has a delightful fresh taste because it is not oxidized.
Unlike ordinary coconut oil, COCONAISE® will not freeze in the refrigerator. The result is a mayonnaise that stays soft at all temperatures and maintains a fresh flavor."
The Coconaise developers measured the TOTOX (”total oxidation”) value in Coconaise and other mayonnaise brands. TOTOX is an industry-standard measurement of oil
oxidation. Coconaise has by far the lowest TOTOX value of any natural mayonnaise, comparable to conventional mayonnaise that uses EDTA.
Here are some of the amazing ingredients in Coconaise
Coconut oil has been used by many cultures worldwide for thousands of years, and is well known for its many amazing properties. Coconut is so nutritious, its list of benefits reads like a patent medicine bottle. Many people eat several tablespoons of coconut oil daily, for the incredible host of benefits it confers. It’s full of health-boosting lauric acid and medium-chain triglycerides.
The saturated fats in COCONAISE® are mostly the medium-chain saturated fats from coconut and palm oils, like caprylic acid (C8), capric acid (C10), and lauric acid (C12). Recent research shows that these saturated fats have unique health benefits. Also, the once-firm belief that saturated fats cause heart disease is crumbling. A substantial and growing body of scientific evidence shows that saturated fats do not cause heart disease.
Coconaise is made with organic eggs and egg yolks. Eggs are important to source organic because conventional eggs have far inferior quality.
Coconut Oil and Medium Chain Triglyceride (MCT) oil
Coconaise is made with mostly coconut oil and MCT oil. These oils contain high amounts of the fatty acids caprylic (C8), capric (C10) and lauric (C12) acids. Recent research shows that these saturated fats have unique health benefits such as improving weight loss, metabolic function and brain function. Also, the once-firm belief that saturated fats cause heart disease is crumbling. A substantial and growing body of scientific evidence shows that saturated fats do not cause heart disease.
Coconaise contains these saturated fats, per 1 tablespoon (14 gram) serving:
(C8) Caprylic: 2.3 g
(C10) Capric: 1.8g
(C12) Lauric: 1.8g
(C14) Myristic: 0.7g
(C16) Palmitic: 0.5g
(C18) Stearic: 0.2g
(The C-number indicates the number of carbon atoms on the fatty acid.)
Thats a lot of caprylic, capric and lauric acids! Total MCTs per serving (caprylic+capric) is about 4 grams.
How to use Coconaise
Pop that jar open and just start spreading it all over everything. Potato salad? Sure!
If you're a friend of paleo bread, think of the next sandwich you make, or the next wrap, and more. Your possibilities are almost endless.
- Mexican-style grilled corn (Elote)
- Tuna tartare
- Deviled eggs
- Creamiest. Guacamole. Ever.
- Spinach & Artichoke dip
- Unconventional potato salad
- Steamed artichoke dip
- Tuna salad (Sardine salad? Yum.)
- Egg Salad
- Any creamy dressing ever.
Here are answers to some of your most important questions!
Why Coconut Oil?
Stable, delicious, nutritious. There's not much better of an oil for your body and for this condiment.
Does this mayo need to be refrigerated?
Refrigeration is recommended. Refrigeration prevents oxidation and preserves flavor during storage. Oxidation occurs whether jar is open or closed. A few days or weeks unrefrigerated before opened is not a problem however.