Namino Full-Fat Mayonnaise Sauce 240g

Namino full-fat mayonnaise is formulated with a certified fat fraction of 65% to 68%, fully compliant with national standard INSO 263 for traditional high-fat mayonnaise. Utilizing refined, zero-trans-fat vegetable oils, it delivers authentic body, textural cling, and rich mouthfeel across cold applications.

Vacuum homogenization pulls dissolved micro-bubbles out of the oil-water phases prior to droplet dispersion. The elimination of headspace and suspended oxygen prevents the free-radical oxidation of unsaturated fatty acids and egg yolk phospholipids, arresting rancid off-flavors for 6 months.

Namino 240g mayonnaise is cased in cartons of 24 glass jars equipped with cellular impact-damping dividers. The wholesale MOQ is 40 master cases. Heavy-duty 5-ply cartons easily support pallet stacking up to 6 tiers without compressive strain or glass breakage.

Distilled vinegar depresses the formulation pH below 4.0, disrupting bacterial trans-membrane proton gradients. This ambient acidity, coupled with ionic salt concentrations, restricts water activity and establishes a validated barrier that neutralizes spore germination.

The glass finish features a tinplate twist-off lug cap fitted with a food-grade PVC plastisol compound liner. Steam vacuum capping creates an internal vacuum head. A central flip button pops up if the vacuum integrity is breached, serving as a visual indicator for receiving inspectors.

Pasteurized egg solids and mustard flour represent the declared allergens in this formulation. These components are prominently highlighted in bold typeface with standardized hazard glyphs within the ingredients panel, fully compliant with national and export labeling regulations.

Consignments are released accompanied by an authenticated Certificate of Analysis (COA). The dossier certifies total fat content (min 65%), titratable acidity, salt fraction, centrifugal emulsion stability, and zero-tolerance microbial cultures for Salmonella, yeasts, molds, and Coliforms.