Real mayonnaise, with a 70-80% oil content, is thick, spoonable, creamy, opaque and doesn’t flow. Such a high oil concentration is, of course, high in fat. So in recent years, the search has been on to produce mayonnaise with all the taste and textural qualities which people love – but with less calories. Try to reduce the oil content of your mayonnaise, however, in pursuit of a lower fat product and you can end up with something which flows like single cream.
Reduced fat mayonnaise, which meets consumer demands for healthier product choices, has to be able to mimic the above properties of real mayonnaise. We can show you how. As well as preventing separation between the oil and water, these large hydrocolloid molecules are able to mix with the oil globules and inhibit movement – meaning your mayonnaise stays thick, creamy and opaque.
