Reduced Fat Mayonnaise
Also known as: Low fat mayonnaise, Light mayonnaise
Reduced fat mayonnaise must contain at least 25% less fat than regular mayonnaise per FDA standards. It typically contains additional stabilizers and may have higher sugar/sodium to compensate for taste.
What it is
A condiment made from oil, egg yolks, vinegar or lemon juice, with reduced fat content compared to regular mayonnaise; typically uses thickeners and stabilizers to maintain texture.
Used as a sandwich spread, salad dressing base, and dip ingredient with lower fat content.
Why it's flagged
- egg allergen
- may contain added thickeners and stabilizers
- may have higher sugar to compensate
What regulators actually say
"Mayonnaise is the emulsified semisolid food prepared from vegetable oil(s), one or both of egg yolk-containing ingredients, and any vinegar or lemon juice."
"The terms 'reduced fat' or 'less fat' may be used on the label or in labeling of foods if the food contains at least 25 percent less fat per reference amount customarily consumed than an appropriate reference food."
Regulatory status
United States — FDA
Standardized food under 21 CFR 169.140; 'reduced fat' nutrient claim regulated under 21 CFR 101.62.
European Union — EFSA
Permitted; subject to allergen labeling for egg.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app