low-fat mayonnaise

Low-fat mayonnaise is a modified emulsion condiment derived from traditional mayonnaise, formulated to reduce dietary fat content while maintaining a similar texture and functionality. Traditional mayonnaise is an emulsion of egg yolk, oil, acid (vinegar or lemon juice), and seasonings; low-fat versions typically contain 3-5% fat by weight compared to 80% in full-fat variants, achieved through replacement of some oil with water, starch, cellulose, or other thickening and stabilizing agents. The result is a lighter product that may lack the richness and flavor depth of conventional mayonnaise while delivering a comparable spreadable consistency and binding capability.

The product emerged in the late 20th century as a response to dietary fat reduction trends. Most commercial low-fat mayonnaise formulations rely on modified food starch, methylcellulose, or xanthan gum as primary thickeners and emulsion stabilizers, with reduced egg yolk content and oil replacement. These alterations can affect mouthfeel, emulsification stability, and heat tolerance compared to full-fat versions.

Low-fat mayonnaise functions as a sandwich spreads, salad dressing base, and binding agent in cold preparations where full-fat alternatives may be restricted by dietary guidelines or preference. It is commonly used in tuna salads, chicken salads, deviled eggs, and coleslaw formulations, as well as a foundation for lighter aioli variations. Due to its reduced oil content, low-fat mayonnaise may separate or break more easily when subjected to heat or vigorous mixing, making it less suitable for emulsions requiring temperature stability or extensive whisking. Its usage is primarily confined to applications where structural integrity is maintained and serving temperatures remain cool to ambient.