Namino Low-Fat Mayonnaise Sauce 930g

Conventional full-fat mayonnaise exceeds 65% fat, whereas Namino low-fat mayonnaise contains a maximum of 25% to 30% total lipids. This 50%+ reduction trims more than 300 kcal per 100g, making it a superior choice for healthcare food services and calorie-controlled meal plans.

Given the elevated aqueous phase in low-fat emulsions, syneresis risks are naturally higher. Namino counters this through pre-gelatinized modified starches and xanthan gum texturizers that entrain free water molecules within a dense 3D polymer matrix, mimicking full-fat elastic shear properties.

Namino 930g mayonnaise is cased in cartons of 12 glass jars equipped with heavy-duty internal partition grids. The wholesale MOQ is 30 master cases. Engineered 5-ply corrugated shippers support pallet stacking up to 4 tiers, protecting glass finishes against transit vibration.

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 930g wide-mouth jar features an industrial tinplate lug cap lined with an extra-thick plastisol compound. Steam-assisted vacuum capping creates a deep internal vacuum seal. A central safety button pops up noticeably if the hermetic seal is tampered with or compromised.

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 (max 30%), titratable acidity, salt fraction, centrifugal emulsion stability, and zero-tolerance microbial cultures for Salmonella, yeasts, molds, and Coliforms.