fat-free mayo

Fat-free mayonnaise is a reduced-fat emulsion condiment derived from traditional mayonnaise, which typically contains eggs, oil, and acidulants. Rather than relying on oil for its structure and mouthfeel, fat-free versions employ emulsifying starches, gums (such as xanthan gum or guar gum), and hydrocolloids to achieve an emulsified consistency while maintaining less than 0.5 grams of fat per serving. The product was developed in the 1990s as a response to low-fat diet trends. Fat-free mayo contains similar flavor components to conventional mayo—including vinegar, lemon juice, salt, and spices—but lacks the richness and luxurious texture characteristic of traditional versions.

The emulsification relies on modified food starch and stabilizers rather than egg yolk lecithin and oil, resulting in a product with a distinctly different mouthfeel and cooking behavior compared to full-fat mayonnaise.

Fat-free mayonnaise serves primarily as a spread for sandwiches, burgers, and wraps, as well as a base for salad dressings and cold sauces. It is commonly used in egg salad, tuna salad, coleslaw dressing, and aioli-style preparations where traditional mayo would be used. The ingredient works well in unheated applications where its texture is less likely to be noticed, though it performs inconsistently when heated or used in emulsified warm sauces due to the difference in emulsion chemistry. Home cooks and food manufacturers use it as a calorie-reduced alternative in mayonnaise-based recipes.