Everything You Need To Know About Mayonnaise

Some love Miracle Whip, while others cannot stand it. The history of Miracle Whip dates back to the Great Depression. According to Dining Chicago, in the depths of the depression era, mayonnaise producer Kraft Foods, saw sales for its popular spread declining. Households opted to make the condiment instead of buying a pre-made product. 

The people at Kraft created the miracle machine that could emulsify pre-measured ingredients, continuously creating a smooth, well-blended spread at a lower cost than traditional mayonnaise production. Kraft debuted the whipped product with a unique sweet and tangy flavor at the 1933 World’s Fair in Chicago, naming the blend of mayonnaise and salad dressing Miracle Whip (via Kraft Foods).

Though similar, key ingredients make miracle whip and mayo different. Both contain a base of oil, eggs, and acid. However, as Healthline reports, Miracle Whip has less fat and substitutes it with high fructose corn syrup, modified cornstarch, and added sugar, each of which can cause health issues and each of which traditional mayonnaise lacks. 

As Miracle Whip has less oil, it does have fewer calories and less fat, about half as much as conventional mayonnaise. But, unlike mayo, Miracle Whip includes carbohydrates in the form of sugars.

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