Course:FNH200/Assignments/2024/Hellmann's Mayonaise - Regular vs Low Fat

Image 1: Hellmann's Real Mayonnaise

Introduction

Hellmann's Mayonnaise is a popular brand of mayonnaise sold widely across Canada in grocery stores. The Hellmann's brand produces and sells a variety of mayonnaise-based products, but they are notably known for their original mayonnaise recipe. Like many other processed food products, Hellmann's has created alternative products to appeal to a wider audience of consumers, notably consumers trying to be more conscious of their health. Such an example is the "1/2 the fat" mayonnaise product that Hellmann's markets as a "healthier" alternative to their original recipe, with half the fat and calories.

Image 2: Hellmann's Half Fat Mayonnaise

Ingredient lists

	Real Mayonnaise	Half Fat Mayonnaise
Ingredients	Canola oil, Water, Liquid whole egg, Vinegar, Liquid egg yolk, Salt, Sugar, Spices, Concentrated lemon juice, Calcium disodium EDTA	Water, Canola oil, Modified corn and potato starch, Sugar, Vinegar, Salt, Liquid whole egg, Liquid egg yolk, Spice, Concentrated lemon juice, Sorbic acid, Natural flavour, Calcium disodium EDTA, Tocopherols
Additives	Calcium disodium EDTA (Sequestering agent)	Sorbic acid (Preservative), Calcium disodium EDTA, Tocopherols (Antioxidant preservative)

Roles of the additives

Calcium disodium EDTA: It is used as a sequestering agent. Metal ions in food products can lead to degradation reactions that change the product's quality (flavour, smell, colour, etc.). Calcium disodium EDTA can bind to the metal ions, enhancing the product's stability (maintaining flavour).

Sorbic acid: It is one of the most common naturally occurring preservatives used worldwide. It can slow down or inhibit the growth of yeasts, molds and bacteria by many different mechanisms (e.g. disrupting the cell membranes of microorganisms), and therefore, increase the shelf life of food products.

Tocopherols: They are compounds synthesized by plants, also known as vitamin E. When air comes in contact with food molecules, oxidation reaction happens which can alter the flavour, colour, and the nutrient content of food. Tocopherols' antioxidant activity allows them to be used as a preservative in food to extend the shelf life of products.

Compare and Contrast

Similarities

Ingredients: Water, Canola Oil, Liquid Whole Egg, Liquid Egg Yolk, Vinegar, Salt, Sugar, Spice, Concentrated Lemon Juice, Calcium Disodium EDTA

Both options are good examples of 'oil in water emulsions' in which fats form due to natural orientations of amphiphilic molecules featuring hydrophilic (water-loving) and hydrophobic (water-hating) sections. These stem from the presence of water and canola oil as main ingredients for both regular and half-fat variations. Another main ingredient in both variations is 'Liquid Egg Yolk'. The Liquid Egg Yolk contains a naturally-occurring phospholipid emulsifying agent known as 'Lecithin'. This agent is responsible for reducing interfacial tension between the oil and water-based components of the mixture; yielding the smooth consistency of the product and thus reducing the chances of the less dense oil components to separate from the water components.

Differences

Ingredients: Modified Corn and Potato Starch, Natural Flavor

Additives: Sorbic acid, Tocopherols

We can see that the half-fat mayonnaise has a couple of additional ingredients and additives when compared to the original mayonnaise. The extra ingredients are modified corn and potato starch and natural flavor; starch can act as thickening agent, stabilizer or emulsifier to help keep the texture and integrity of the product, natural flavoring can help make the taste more desirable for customers. On to the additives we have sorbic acid and tocopherols present in the half-fat mayonnaise that is different from the original, sorbic acid is used as a preservative; to inhibit yeast and mold growth within processed foods. Lastly, we have tocopherols that help prevent lipid oxidation, helping with the preservation of the fresh color and flavor of the product. Is the low-fat mayonnaise really more "healthy" than the original? Could the additional ingredients and additives like the preservatives make the product less healthy? These are the questions that the consumer have to think about when choosing which product to buy, and it is possibly different for everyone.

Labels

Image 3: Ingredients & Nutrition Facts of Hellmann's Real Mayonnaise

Image 4: Ingredients & Nutrition facts of Hellmann's Half-Fat Mayonnaise

	Hellmann's Real Mayonnaise & Hellmann's Low-Fat Mayonnaise
Common Name	The products are commonly referred to simply as “mayonnaise” and “low-fat mayonnaise”.
Bilingualism	Both of the products contain bilingual labelling in English and French as the products are both manufactured in Canada.
Country of Origin	The products are are manufactured in Ontario, with eggs being sourced from Ontario and Quebec and canola oil sourced from the prairie provinces.
Date Markings & Storage Instructions	There is a best before date on the label at the back, below the ingredients Products need to be kept in the fridge once opened or it has a tendency to go bad The shelf life after opening is about two months.
Name & Principle Place of Business	Since 2000, Hellmann's has been owned and operated by Unilever, a British multinational consumer packaged goods company. The head office for Unilever Canada is located in Toronto, Ontario.
Legibility & Location	The information on the label can be easily read and the product is readily available in Canada.
Net Quantity	The net content is 750 ML (3.17 cups) and is declared on the front label for both the half-fat and the regular real squeeze bottles.
Nutrition Facts	The table contains the required information for: calories, fat (saturated, trans, polyunsaturated and monounsaturated, omega-6 and omega-3) carbohydrates and sugars (that latter being for the half-fat product), protein, cholesterol, and sodium.
Irradiation	Products are not irradiated, so it is not on the labels.
List of Ingredients and Allergens	List of ingredients can be seen in Image 3 & 4. The product contains eggs, which are a priority allergen and is labelled as such.
Sweeteners	Both products contain sugar, listed in image 3 & 4.
Food Additives	Clearly identified in the list of ingredients, and can bee seen in Image 3 & 4 both products contain EDTA, and the half-fat alternative also contains sorbic acid and tocopherols.
Claim and Statements	There have not been any nutrient content or diet related claims for the two products that we used for this assignment.

References

This Food Science resource was created by Course:FNH200.