Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties

Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains ap- proximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to com- mercial low-fat formulations but with a lower oil content (<30%). Three formulations were prepared using canola oil and high-oleic sunflower oil at different concentrations (10%, 15%, and 30%), with and without the addition of synthetic...