Course:FNH200/Assignments/2022/Hellmann's Mayonnaise: Real VS Half Fat

Very briefly introduce your products here^[1].

Introduction

The food product that we chose for this assignment is Hellmann’s Mayonnaise. Mayonnaise is an oil in water emulsion^[2], and is a smooth and relatively neutral tasting condiment.

Pictures

Hellmann's Real Mayonnaise

Hellmann's 1/2 The Fat Mayonnaise

Ingredient lists


Hellmann’s Mayonnaise	Real	Half The Fat
Ingredients	Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium EDTA(maintains flavour).	Water, canola oil, modified corn & potato starch, liquid whole egg, sugar, salt, vinegar, concentrated lemon juice, sorbic acid (maintains quality), spices, natural colour, natural flavour, calcium disodium EDTA(maintains flavour).
Fat/Sugar substitutes, additives	Additive: Calcium Disodium EDTA	Additive: Calcium Disodium EDTA and sorbic acid Fat Substitute: Modified corn & potato starch
Roles of Fat/ Sugar substitutes, additives	Calcium Disodium EDTA: Acts as a sequestering agent that maintains flavour, also colour and texture	Calcium Disodium EDTA: Acts as a sequestering agent that maintains flavour, also colour and texture Sorbic acid: Acts as an antimicrobial food preservative that prevents spoilage of food and maintains quality as stated Modified corn and potato starch: Or maltodextrins, is a carbohydrate based fat substitute. It imitates fat’s mouthfeel, is fully digestible, and yields 4cal/g less than how fat yields 9cal/g.^[3]

Compare and Contrast:

The first difference we can see from the ingredients list is that water and oil are flipped. This is due to the fact that the ratio of water for the real mayo is less than half the fat mayo. Another difference is that there is added starch as a fat substitute in the half fat mayo. This could be because the added starch is needed to thicken the mayo as there is less oil for the emulsion. We can also see that the real mayo has extra liquid yolk to contribute to the richness as well as the fat, apart from both mayo using liquid whole eggs as an original ingredient. There are sorbic acid, spices, natural colour and flavour added to the half fat mayo, maybe due to more water content in half fat mayo that led to a watering down in flavour. Both mayo contain salt, sugar, concentrated lemon juice and calcium disodium EDTA. As they are both mayonnaise, most of the remaining of the ingredients are the same in order for the product to still count as mayonnaise. Both mayo are light yellow coloured sauce with a thick texture and a slightly sweet taste.

Labels and Regulations

Detailed description of the information found on the labels are provided below^[4].

First, all labels on both products come in both English and French. Common names (Mayonnaise/ Mayonnaise type dressing) are printed on the labels, Next, country of origin (Canada) is printed on label of both products. The brand Hellmann’s is printed on the label with real/half the fat mayonnaise printed below it. The net quantity (890mL) of the product is printed below the brand and product name. The date of production, expiry date and storage instructions (Refrigerate after opening. Do not freeze) are printed on the bottle. The legibility (Unilever Canada) and location (Toronto, Ontario M4W 3R2) are printed on both products. Finally, the labels also include the nutrition facts and ingredients list (as photos inserted above) Claims on both products are accurate with the exception of half mayonnaise being 60% less in saturated fat and calories than real mayonnaise, rather than 50% less as claimed.

Information complying with the regulatory requirements are provided below^[5].

Section 3: Both mayo are only advertised as real mayonnaise and mayonnaise type dressing respectively, and are not falsely advertised as a treatment, preventative or cure.

Section 4: Mayonnaise is does not include any poisonous/harmful substances, is not spoiled when sold, and is fit for human consumption.

Section 5: The labelling for both mayonnaises are not misleading.

Section 7: Hellmann’s mayonnaise is produced under sanitary conditions.

References

↑ Sample Reference
↑ Chan, Judy (4 July 2021). "Course:FNH200/Lessons/Lesson 02". Wikipedia. Retrieved 02/08/2022. Check date values in: |access-date= (help)
↑ Chan, Judy (4 July 2021). "Course:FNH200/Lessons/Lesson 03". Wikipedia. Retrieved 05/08/2022. Check date values in: |access-date= (help)
↑ "Food Labelling for Industry". Canadian Food Inspection Agency. 06/07/2022. Retrieved 09/08/2022. Check date values in: |access-date=, |date= (help)
↑ "Food and Drugs Act". Justice Laws Website. 06/05/2021. Retrieved 09/08/2022. Check date values in: |access-date=, |date= (help)

[1] Sample Reference

[2] Chan, Judy (4 July 2021). "Course:FNH200/Lessons/Lesson 02". Wikipedia. Retrieved 02/08/2022. Check date values in: |access-date= (help)

[3] Chan, Judy (4 July 2021). "Course:FNH200/Lessons/Lesson 03". Wikipedia. Retrieved 05/08/2022. Check date values in: |access-date= (help)

[4] "Food Labelling for Industry". Canadian Food Inspection Agency. 06/07/2022. Retrieved 09/08/2022. Check date values in: |access-date=, |date= (help)

[5] "Food and Drugs Act". Justice Laws Website. 06/05/2021. Retrieved 09/08/2022. Check date values in: |access-date=, |date= (help)

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