low-calorie mayonnaise

Low-calorie mayonnaise is a modified version of traditional mayonnaise engineered to reduce fat and caloric content while maintaining emulsified structure and creamy texture. Standard mayonnaise is an emulsion of egg yolks, oil, and acid (vinegar or lemon juice), typically containing 80-100 calories per tablespoon. Low-calorie variants (typically 25-50 calories per tablespoon) achieve reduced energy density through partial replacement of oil with water, addition of stabilizers and thickeners (such as xanthan gum, modified starch, or cellulose), incorporation of egg white or whole eggs, and sometimes inclusion of soy lecithin for improved emulsification. The result maintains a similar appearance and spreadable consistency to full-fat mayonnaise, though with a slightly different mouthfeel and flavor profile.

Low-calorie mayonnaise serves as a direct substitute in applications where traditional mayonnaise is used, including sandwich spreads, salad dressings, and aioli-based sauces. It functions in cold preparations and some baked goods, though heating may affect its emulsion stability depending on formulation. Common uses include tuna salads, chicken salads, coleslaw dressing, and as a base for lighter homemade condiments. The reduced fat content makes it suitable for calorie-conscious cooking without requiring reformulation of recipes, though users should note that some stabilizer-based formulations may separate or thin during prolonged storage or refrigeration.