reduced fat mayonnaise
Reduced-fat mayonnaise contains approximately 50-60% fewer calories and 60-70% less fat than standard mayonnaise per serving, while maintaining similar sodium content. Fortified versions may contain added vitamins and minerals, though overall micronutrient density remains modest compared to whole foods.
About
Reduced-fat mayonnaise is a modified emulsion condiment derived from traditional mayonnaise, wherein the fat content has been minimized through the substitution or reduction of oil with water, starches, or modified food starches, while maintaining emulsifying agents and stabilizers to preserve texture and spreadability. Traditional mayonnaise typically contains 80% oil by weight; reduced-fat versions contain approximately 35-50% fat, achieved through the addition of water-binding thickeners such as cellulose derivatives, modified corn starch, or guar gum. The base remains an emulsion of egg yolk proteins, oil, and acid (vinegar or lemon juice), though some formulations employ egg white or whole egg preparations, resulting in a lighter color and milder flavor profile compared to full-fat counterparts.
Culinary Uses
Reduced-fat mayonnaise functions as a direct substitute in sandwiches, wraps, and cold preparations where traditional mayonnaise would be employed. It serves as a base for compound sauces, salad dressings, and spread preparations in both domestic and institutional kitchens. Common applications include binding agents in tuna or chicken salads, condiment layers in cold sandwiches, and ingredient in mayo-based dips. The reduced fat content and altered emulsion structure may result in decreased richness and slightly altered binding capacity; cooks should account for this when used as a binder in preparations requiring structural stability.