Reduced Fat Mayonnaise
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What it is
Reduced fat mayonnaise is a condiment made by reducing the amount of oil found in traditional mayonnaise. It typically uses less oil and may include water, starches, or other ingredients to maintain a similar texture and flavor. The process involves emulsifying oil, egg yolk, and an acid like vinegar or lemon juice, then adjusting the oil content.
Why it's used
Manufacturers use reduced fat mayonnaise to provide a creamy texture and tangy flavor in products while lowering the overall fat content. It is commonly found in sandwiches, wraps, deli salads, and as a base for other dressings. Its function is primarily as an emulsifier and a source of flavor and texture.
Health notes
Reduced fat mayonnaise is generally recognized as safe (GRAS) by the FDA when used as intended. The FDA monitors food ingredients for safety, and reduced fat mayonnaise is a common food item. JECFA and EFSA have evaluated many food ingredients, including those used in mayonnaise, for safety. Evidence regarding the health effects of reduced fat mayonnaise at typical consumption levels is mixed, with some studies suggesting potential benefits from reduced fat intake, while others highlight the presence of processed ingredients and added sugars in some formulations.
Allergen info
Mayonnaise typically contains egg, which is one of the FDA's major allergens. Gluten is not typically present unless added ingredients like wheat starch are used.