When mayonnaise is to be used in sandwiches, only a short shelf life is needed. Enzyme stability is therefore not a significant consideration in the development of sandwich mayonnaise. Instead, the focus is on developing a spreadable, creamy texture – one which will not drip on application and will enhance the succulence of the sandwich filling.
Traditionally real 80% oil mayonnaise was used in sandwiches, giving the end product a high fat content. However, in our more health conscious times, sandwich manufacturers want to convey a healthier image. Most are looking for a sandwich mayonnaise that imitates the texture of real mayonnaise, so it is spreadable like butter, but with as little oil as possible so it can be declared lower in fat.
