Mayonnaise

The ones you get in fast-food cafes are 5 grams

You are mistaken. Condensed milk is not one of the ingredients in mayonnaise. If you buy a jar of it, you can read the ingredients on the label.

Yes, traditional mayonnaise, including Hellmann's brand, typically contains raw eggs or egg yolks, which serve as emulsifiers to create its creamy texture. However, commercial mayonnaise, like Hellmann's, is made using pasteurized eggs to ensure safety and reduce the risk of foodborne illness. Always check the ingredient label for specific details.

Yes, you can make marmalade in an unlined copper preserving pan. Copper pans are excellent for preserving because they conduct heat evenly, which helps prevent scorching and allows for precise temperature control during the cooking process. However, it's important to monitor the acidity of the fruit used, as prolonged contact with copper can lead to metal leaching, which may affect the flavor and safety of the marmalade. Using a lined copper pan or ensuring the marmalade is consumed promptly can mitigate these concerns.

Vegetable Oil

You probably need to add fruit pectin during the preparation period

some salads or some sandwiches?

Kraft macaroni and cheese are made in Canada

The lipid content in mayonnaise can vary based on the type of oil used and the formulation. Traditional mayonnaise typically contains higher amounts of fats from oils like canola or soybean, while light or reduced-fat mayonnaise may use less oil or incorporate other ingredients like starches or emulsifiers to reduce fat content. Additionally, variations like olive oil mayonnaise may have a different fatty acid profile due to the type of oil. Overall, the primary differences lie in the type and amount of lipid sources used.

hmmm...it depends really on how old it is, also if its been kept in a fridge or in a cupboard.

i think its OK to use if its only a day or 2 off, but if it hasn't been kept in a fridge i don't think you should use it.