Namino Low-Fat Mayonnaise Sauce

Full-fat mayonnaise typically contains 65% to 68% fat, whereas Namino low-fat squeeze mayonnaise contains a maximum of 25% to 30% lipids. This 50%+ reduction strips out unnecessary calories, reducing energy density to approximately 40 to 45 kcal per standard 15g serving.

As the oil phase decreases, the continuous aqueous phase is reinforced using food-grade modified corn starches and xanthan hydrocolloids. These ingredients bind free water into a structured network, creating a stable pseudoplastic body that eliminates phase separation and weeping on vegetables.

Namino low-fat bottled mayonnaise is packed in cases containing 12 or 24 squeeze bottles. The commercial wholesale MOQ is 40 master cases. Precision die-cut 5-ply corrugated cartons facilitate secure pallet stacking up to 5 tiers without compressive damage to bottles.

In reduced-fat dressings where the aqueous phase is dominant, acidity regulation is critical. Standard distilled vinegar depresses product pH below 3.9, establishing an inhospitable barrier against bacterial pathogens. This hurdle, alongside closed automated production, secures 6 months of stability under cold storage.

Molded from food-grade flexible polyethylene, the bottle permits effortless dispensing with minimal hand strain and features a clean-cutoff nozzle. Prior to capping, the neck is sealed with an induction-welded aluminum foil membrane to eliminate transit leakage and oxygen ingress.

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.