reduced-fat mayonnaise or light mayonnaise

Reduced-fat mayonnaise (also known as light mayonnaise) is an emulsified condiment derived from traditional mayonnaise, in which the oil content has been substantially reduced—typically to 25-50% fat compared to the standard 80% in conventional mayonnaise. The reduced fat content is compensated through the addition of water, starches, gelling agents (such as modified food starch or xanthan gum), and emulsifiers to maintain the characteristic creamy texture and stability. The result is a product that approximates the consistency and mouthfeel of full-fat mayonnaise while delivering approximately half the calories and fat per serving. Light mayonnaise retains the basic emulsion structure of egg yolk, oil, and acid (vinegar or lemon juice), though the oil is typically reduced in volume rather than replaced entirely.

Reduced-fat mayonnaise functions as a direct substitute for conventional mayonnaise in most applications: sandwiches, wraps, burger accompaniments, salad dressings, and as a base for compound condiments (such as aioli or remoulade). It is particularly valued in health-conscious contexts and in institutional foodservice where calorie reduction is desired. The ingredient performs adequately in cold preparations but may show reduced stability in certain applications requiring emulsion durability under heat or extended storage. It pairs effectively with vegetables, proteins, and bread-based dishes where its neutral, slightly acidic profile complements rather than dominates.