Science 2017-01-19T14:21:08+00:00

Science

“From the earliest clinical trials in the 1940s, in which diets high in polyunsaturated fats were found to raise mortality from cancer, to these more recent “discoveries” that they contain highly toxic oxidation products, polyunsaturated oils have been problematic for health. They have nevertheless multiplied in use more than any other single foodstuff over the course of the twentieth century, fueled in large part by expert recommendations to eat more of them.”
“The sum of the evidence against saturated fat over the past half-century amounts to this: the early trials condemning saturated fat were unsound; the epidemiological data showed no negative association; saturated fat’s effect on LDL cholesterol (when properly measured in subfraction) is neutral; and a significant body of clinical trials over the past decade has demonstrated the absence of any negative effect of saturated fat on heart disease, obesity, or diabetes. In other words, every plank in the case against saturated fat has, upon rigorous examination, crumbled away. It seems now that what sustains it is not so much science as generations of bias and habit…”— “The Big Fat Surprise” by Nina Teicholz, pages 284 and 326

The natural foods industry has a mayonnaise problem.
The oils are highly oxidized and rancid.

Mayonnaise products oxidize because they are made with polyunsaturated, omega-6 oils, like grapeseed, soybean or canola. These oils, when blended with eggs and air, quickly chemically react with oxygen, producing offensive rancid flavors.

Commercial mayonnaise products like Hellmanns® and Dukes® solved the oxidation problem long ago by adding EDTA, a synthetic chelator preservative. But natural foods consumers don’t want EDTA in their mayonnaise. EDTA is banned by Whole Foods.
oxidation_stability_testCoconaise® is a new natural mayonnaise product with a fresher flavor because it is made with saturated fats that naturally resist oxidation. Many people say they don’t like mayonnaise. We believe these people are actually offended by oxidized oils. They have not had the good stuff: fresh mayonnaise without oxidized ingredients.

The Coconaise oil blend is about 10 times more resistant to oxidation than the polyunsaturated oils used in conventional mayonnaise.

To demonstrate the stability of the Coconaise oil blend, we submitted it to the Oxidation Stability Index Test, an industry-standard test for oxidation susceptibility of edible oils. The higher the number, the more resistant the oil is to oxidation.


Coconaise® is the first natural mayonnaise product that is not rancid.

oxidation-test-totox

Coconaise solves the problem of oil oxidation in mayonnaise, 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 Coconaise oil blend is high in saturated fats, which naturally resist oxidation. But unlike ordinary coconut oil, it will not freeze in the refrigerator. The result is a mayonnaise that stays soft at all temperatures, and does not oxidize.

The saturated fats in Coconaise are mostly the mediumchain 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.

We tested for the TOTOX (“total oxidation”) value in Coconaise and other competing 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 mayonnaise products that use EDTA.

DOWNLOAD PDFs of some of the science papers below: