low-fat or non-fat mayonnaise

Low-fat or non-fat mayonnaise is a modified emulsion-based condiment derived from traditional mayonnaise, which typically contains egg yolks, oil, acid (vinegar or lemon juice), and seasonings. In low-fat versions, the oil content is reduced to 25-50% of full-fat mayo (which contains approximately 80% fat), while non-fat versions use thickeners, stabilizers, and water to replace oil entirely. These products maintain the characteristic creamy texture and tangy flavor profile of conventional mayonnaise through the use of additives such as modified food starch, xanthan gum, cellulose, or other hydrocolloids that mimic the mouthfeel and binding properties of fat.

The taste and texture differ noticeably from full-fat mayonnaise, with reduced richness and a sometimes grainier or less luxurious mouthfeel, particularly in non-fat formulations. Modern low-fat mayonnaise has improved significantly in palatability, though it remains a distinct product category with its own culinary applications and limitations.

Low-fat and non-fat mayonnaise serve as calorie-conscious alternatives in sandwiches, salads, dressings, and cold appetizers where traditional mayonnaise would typically be used. They function as binding agents in egg salad, tuna salad, and chicken salad preparations, and appear in aioli-adjacent sauces and dips. These products are particularly valued in health-conscious cuisine, weight-management meal planning, and dietary-restricted kitchens.

However, their reduced fat content affects emulsion stability in hot preparations, baking, and recipes requiring mayonnaise's full richness for proper texture development. They are best reserved for applications where mayonnaise is used as a spread, condiment, or cold binding agent rather than as a structural ingredient in cooked dishes.