reduced-calorie mayonnaise

Reduced-calorie mayonnaise is a modified version of traditional mayonnaise in which the fat content has been decreased through formulation adjustments, resulting in fewer calories per serving while maintaining a comparable appearance and texture. Standard mayonnaise is an emulsion of oil (typically comprising 70-80% of the product by weight), egg yolks, and acidic ingredients such as vinegar or lemon juice, stabilized by the lecithin naturally present in egg yolks. In reduced-calorie variants, manufacturers replace a portion of the oil with water, modified starches, gums (such as xanthan or guar gum), or other hydrocolloids that mimic the viscosity and mouthfeel of traditional mayonnaise while reducing overall energy density. The result is a condiment with approximately 50-70% fewer calories than conventional mayonnaise, though the exact reduction varies by brand and formulation.

Reduced-calorie mayonnaise functions as a direct substitute for traditional mayonnaise in most applications where the condiment is used as a binder, spread, or emulsifying base. It is commonly used in sandwich preparations, salad dressings, deviled eggs, and aioli-style preparations. The ingredient is particularly valued in contemporary cooking by individuals managing caloric intake while maintaining familiar flavor profiles and textures. Some applications may require adjustment of liquid ratios in recipes designed for full-fat mayonnaise, as the water content may differ, potentially affecting the consistency of mayonnaise-based sauces or dressings.