Namino Low-Fat Mayonnaise Sauce 240g

Standard full-fat mayonnaise contains 65% to 68% fat, whereas Namino 240g low-fat mayonnaise contains a maximum of 25% to 30% lipids. This 50%+ reduction strips out unnecessary calories, reducing energy density significantly while supporting daily health-conscious meal preparation.

Given the elevated aqueous phase in low-fat emulsions, Namino counters syneresis through pre-gelatinized modified starches and xanthan hydrocolloids. These functional polymers bind free water into a dense 3D matrix, mimicking the elastic shear properties of full-fat mayonnaise and preventing separation.

Namino 240g low-fat 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 240g glass jar is fitted with a tinplate lug cap lined with a food-grade PVC plastisol compound. Steam vacuum capping produces a reliable vacuum seal. A central safety button pops up audibly if the vacuum seal is broken, providing an infallible tamper-evident mechanism.

Pasteurized egg solids and mustard seed derivatives are declared as primary allergens. These are displayed in bold typography with standardized caution symbols within the ingredients and nutritional panels on the jar label, fully compliant with food labeling regulations.

Consignments are released accompanied by an authenticated Certificate of Analysis (COA). The dossier certifies total fat content (max 30%), titratable acidity, salt fraction, centrifugal emulsion stability, and zero-tolerance microbial cultures for Salmonella, yeasts, molds, and Coliforms.