reduced-fat mayonnaise

Reduced-fat mayonnaise is a modified version of traditional mayonnaise in which the fat content has been lowered through the substitution of water, modified starches, cellulose, or other thickening agents for a portion of the oil that would ordinarily constitute approximately 70-80% of the emulsion. Traditional mayonnaise is an emulsion of egg yolk, vinegar or lemon juice, and oil, while reduced-fat variants typically contain 25-50% less fat than their full-fat counterparts while maintaining a similar texture and spreadability.

The reduction in oil content necessitates the use of stabilizers and hydrocolloids to preserve the emulsion's consistency and mouthfeel. Common additives include modified food starch, cellulose gel, xanthan gum, and guar gum. While reduced-fat mayonnaise retains the characteristic tangy flavor of traditional mayonnaise, the flavor profile is often more muted due to the lower concentration of fat-soluble compounds that carry flavor.

Reduced-fat mayonnaise serves as a direct substitute for full-fat mayonnaise in sandwiches, wraps, and cold preparations where spreadability and creamy texture are desired. It functions equivalently in dressings, dips, and emulsified sauces, though its lighter body may require slight adjustments in recipe proportions for optimal results. The ingredient is particularly valued in health-conscious cooking and in applications where caloric reduction is prioritized without sacrificing the traditional mayonnaise function. It is less suitable for applications requiring substantial fat content for texture development, such as certain baked goods or recipes where mayonnaise serves a structural role.