Page 52 - FoodFocusThailand No.232 July 2025

STRA
STRATEGIC R & DTEGIC R & D

The Challenges of Reducing Fat

in Mayonnaise and Salad Dressing

Mayonnaise and salad dressing are the most popular seasonings and well-established condiments used
to enhance the flavor and texture of various dishes. However, these products are traditionally high in fat
and calories due to their significant oil content. While using small amounts of dressing as a topping may be
appropriate, excessive use can lead to exceeding daily calorie needs and potentially contribute to weight gain.

According to the National Health and Nutrition Examination as well as combinations of both . Carbohydrate-based fat
4
Survey (2017–2020), 42% of U.S. adults aged 20 years and older substitutes are compounds derived from cereals, legumes, and
are classified as obese . In response to rising obesity rates, the plants with digestible or indigestible carbohydrates. One
1
Dietary Guidelines for Americans recommend the consumption example is corn dextrin (CD), a fat replacer used in reduced-fat
of low-fat and non-fat foods to promote healthier dietary habits. mayonnaise, which is derived from partially hydrolyzed
One key strategy for effective weight management is reducing cornstarch. Research has demonstrated that firmness increases
calorie intake by lowering the consumption of saturated fat. proportionally with corn dextrin concentration, enhancing its
Consequently, the food industry faces significant challenges in effectiveness in low-fat formulations .
5
developing low-fat and low-cholesterol mayonnaise and salad On the other hand, proteins with unique structures and
dressings that maintain the desirable attributes of their full-fat functional properties—particularly gelatin and whey protein—are
counterparts. frequently credited as the foundation of fat substitutes. These
proteins enhance nutritional value while maintaining a low-
Texture-Enhancing Ingredients for Low-fat calorie profile. A study investigating nano-formulated soy
Salad Dressings and Mayonnaise proteins as fat replacers revealed that low-fat mayonnaise
In the development of low-fat salad dressings or mayonnaise, containing 0.5% nano soy protein isolate and glycinin achieved
the stability of the emulsification system—as well as taste, flavor, higher overall sensory acceptability compared to both market
and texture—is often affected. Thanks to advances in functional and control formulations . Additionally, protein-polysaccharide
6
ingredients, innovative food thickeners and stabilizers can provide nanoparticles improved appearance, texture, and mouthfeel,
long-term emulsion stability by thickening the food system and offering promising applications in food system innovation.
forming a viscous, ordered network in the continuous phase to One of the critical challenges in low-fat mayonnaise
prevent oil separation. According to a recent study on the stability formulation is achieving the expected color and visual appeal.
and texture of soybean-oil-body-substituted low-fat mayonnaise², Consumers generally anticipate a white, creamy, or slightly
polymers such as xanthan gum, pectin, and modified starch have yellowish appearance that closely resembles traditional full-fat
shown potential as stabilizing agents in emulsification systems. mayonnaise. However, reducing the oil content in emulsion
They enhance emulsion stability by promoting depletion affects its opacity, resulting in a less white and more translucent
flocculation and reducing the movement speed of oil droplets in appearance, which may influence consumer perception. To
the products. address this issue and preserve the familiar appearance of
The study found that a ratio of 2:1:1 of xanthan gum, pectin, full-fat mayonnaise, coloring agents can be incorporated into
and modified starch resulted in optimal stability, excellent texture low-fat formulations. Titanium dioxide and beta-carotene are
properties, and delayed lipid oxidation. Moreover, extensive commonly used to enhance whiteness and yellowness,
research has identified inulin as a valuable component in the respectively.
formulation of low-fat food products . As a natural polysaccharide In summary, it is possible to develop well-accepted low-fat
3
and dietary fiber, inulin has been widely studied for its ability to salad dressings or mayonnaises using ingredients that help
enhance emulsion stability in various food systems. Studies have stabilize emulsification while maintaining texture and taste.
shown that inulin concentrations of 15% or higher can provide There are also promising alternative approaches for the growing
stabilizing effects comparable to full-fat salad dressings, health and wellness community. However, the shelf life of
reinforcing its potential as an effective fat substitute in emulsified products containing oil substitutes should be closely examined,
formulations. as their deterioration patterns often differ from those of full-fat
In order to maintain the distinctive taste and creamy texture counterparts.
that salad dressing and mayonnaise are acclaimed for worldwide.
The food industry is exploring diverse fat substitute options—
including carbohydrate-based and protein-based alternatives,
More Information Service Info C009
52 FOOD FOCUS THAILAND JUL 2025

24/6/2568 BE 15:20
50-52_Strategic R&D_Yamamori.indd 52 24/6/2568 BE 15:20
50-52_Strategic R&D_Yamamori.indd 52