Course:FNH200/Assignments/2026/Hellmann's Mayonnaise - Regular vs Low Fat

Purpose

This page is dedicated to Team 21 and their research on Hellmann's Real Mayonnaise vs Hellmann’s ½ Fat Light Mayonnaise

Pictures (Mandatory)

Hellmann's Real Mayonnaise:

Hellmann's Real Mayonnaise

Hellmann's Real Mayonnaise Info

Hellmann’s ½ Fat Light Mayonnaise:

Hellmann’s ½ Fat Light Mayonnaise

Hellmann’s ½ Fat Light Mayonnaise Info

Ingredient Lists (4 points)

1. Type out the lists of ingredients
2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
4. Compare and contrast the lists of the two products and explain differences

Task 1:

Hellmann's Real Mayonnaise: Canola Oil, Water, Liquid Whole Egg, Vinegar, Liquid Yolk, Salt, Sugar, Spices, Concentrated Lemon Juice And Calcium Disodium Edta (Maintains Flavour)

Hellmann’s ½ Fat Light Mayonnaise: 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)

Task 2 & 3:

• Sorbic Acid: Food Additive (Preservative):
  • Acts as an inhibitor for the growth of microorganisms such as mold and yeast to extend shelf life and maintain quality
• Calcium Disodium EDTA (Sequestrant Agent):
  • Helps protect product flavour and quality through binding metal ions that can catalyze oxidation and cause flavour deterioration
• Modified Corn & Potato Starch (Fat Substitute):
  • Provides thickening and viscosity through holding water in place so the product feels thick and creamy like fat. Chemically modified so the starch won't re-crystallise as it sits and contributes to a creamy texture with improved product stability. In essence is a carbohydrate-based fat replacer
• Sugar Substitutes:
  • Not used. Both types of Mayonnaise lean on regular sugar for flavour and sweetness

Task 4:

• Primary Emulsion Base (Water vs Oil):
  • By Canadian Law, product ingredients are to be listed in descending order based on proportion by weight. When comparing the labels of standard Hellmann's Real Mayonnaise to the Hellmann’s ½ Fat Light Mayonnaise, we notice the standard mayonnaise to consist of canola oil as its first ingredient, whereas the ½ fat light mayonnaise contains water as its top ingredient. Given such, we are able to conclude a substitute of water with canola oil, contributing to the lower fat substitute
• Addition Of Fat Substitute (Starch)
  • Due to the lack of oil in the Hellmann’s ½ Fat Light Mayonnaise relative to the standard Hellmann's Real Mayonnaise, it inherently lacks thickness and viscosity which contributes to the creaminess of the product. To compensate for such, the addition of modified corn & potato starch helps trap the excess water and mimic the texture of standard fat-based mayonnaise
• Alteration Of Emulsifiers (Egg Yolk):
  • Due to the high concentration of oil in standard Hellmann's Real Mayonnaise, it relies on both “liquid whole egg” and “liquid egg yolk” to emulsify the oil. Taking a look at the Hellmann’s ½ Fat Light Mayonnaise, which carries a significantly lower oil concentration, we can see it to only contain “liquid whole egg” as an emulsifier, connecting to the idea of lower oil concentration requiring less emulsifiers
• Addition Of Preservatives (Sorbic Acid):
  • Due to the much higher volume of water found in Hellmann’s ½ Fat Light Mayonnaise relative to standard Hellmann's Real Mayonnaise, a higher risk of microorganisms growing in free water is in play. Due to such, an addition of sorbic acid acts as a key ingredient, inhibiting mold and yeast spoilage to ensure a reliable shelf life
• Sensory Additives (Colour + Flavour):
  • Due to the loss of a significant amount of fat in the form of oil and egg yolks, the Hellmann’s ½ Fat Light Mayonnaise lacks the natural rich flavor and colour found in standard Hellmann's Real Mayonnaise. To compensate, an addition of “natural colour” and "natural flavour” is present, mimicking a more authentic feel to the product

Labels (1 points)

1. Provide detailed description of the information found on the labels
2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

Task 1:

Hellmann's Real Mayonnaise:

1. Ingredients:
   • Canola Oil: Provides structural base, creamy mouthfeel, rich texture. Makes up the bulk of the emulsion
   • Water: Liquid base that mixes with oil
   • Liquid Whole Egg & Liquid Yolk: Essential emulsifiers. Egg yolks contain lecithin which bridges the gap between water and oil, while providing rich flavour and colour
   • Vinegar: Adds the tangy flavour and also functions as a preservative by creating an acidic environment that prevent bacterial growth
   • Salt: Enhances the overall flavour and tightens the protein structure in the eggs -> firmer and thicker emulsion
   • Sugar: Balance sharp acidity of vinegar and adds sweetness
   • Concentrated Lemon Juice: Provides fresh citrus note to elevate the flavour
   • Calcium Disodium EDTA: Food additive that protects quality and prevents fat from oxidizing
2. Nutrition fact table:
   • High Fat (~10g per tbsp)
   • Cholesterol (5mg)
   • Calories (100 kcal per tbsp)
   • Relatively Low Sodium (95mg)
3. Allergens:
   • Egg
   • Possibly Soy
4. Claims:
   • Minimal health claims
   • Made with 100% Canadian Cage-Free Eggs
   • Gluten-Free
   • Excellent Source Of Omega-3 ALA
   • Responsibly Sourced Oils

Hellmann’s ½ Fat Light Mayonnaise

1. Ingredients:
   • Canola Oil: Provides the fat base for emulsion, texture and is source of Omega-3
   • Water: Main diluent, reduces calorie and fat density
   • Modified Corn & Potato Starch: Acts as a thickening and stabilizing agent. The light version uses less oil, so starch is used to mimic the thick texture
   • Liquid Whole Egg: Contains lecithin, a natural emulsifier that bridges the oil and water, while providing rich flavour and colour
   • Vinegar: Adds the tangy flavour and also functions as a preservative by creating an acidic environment that prevent bacterial growth
   • Sugar: Balances sharp acidity of vinegar and adds sweetness
   • Salt: Enhances the overall flavour and tightens the protein structure in the eggs -> firmer and thicker emulsion
   • Concentrated Lemon Juice: Provides fresh citrus note to elevate the flavour
   • Sorbic Acid: Preservative that prevents the growth of mold and yeast
   • Natural Colour: Beta-carotene gives a rich, classic creamy-yellow colour
   • Natural Flavour: Enhance flavour and compensate for the reduced fat content
   • Calcium Disodium EDTA: Stabilizer that protects the product’s flavour and colour by preventing oxidation
2. Nutrition fact table:
   • Much Lower Fat (4g per tbsp)
   • Lower Calories (40 calories per tbsp)
   • Cholesterol: (5mg)
   • Relatively Higher Sodium (135mg)
3. Allergens:
   • Egg
4. Claims:
   • 50% Reduced Fat And 60% Fewer Calories
   • Made With 100% Canadian Cage-Free Eggs
   • Dietary Benefits (Gluten-Free, Kosher-Certified, Good Source Of Omega-3 ALA)
     

Task 2:

Both Hellmann's Real Mayonnaise and Hellmann’s ½ Fat Light Mayonnaise agree with the Canadian food labelling requirements outlined in Lesson 04. Each product provides the mandatory information required for pre-packaged foods, such as the common name of the food, ingredient list, nutrition facts table, net quantity, allergen information, and manufacturer information.

Firstly, the ingredient lists comply with Canadian regulations since ingredients are listed in descending order by proportion. For instance, canola oil is the first ingredient in regular mayonnaise because it’s the largest component of the product. On the other hand, the light mayonnaise lists water as the first ingredient, followed by canola oil and modified corn and potato starch, which are ingredients used to reduce the fat content.

Additionally, each label identifies food additives and their functions wherever required. Ingredients like calcium disodium EDTA, sorbic acid, and modified starch are included. As seen in Lesson 04, food additives must be accepted under Division 16 of the Food and Drug Regulations, and their allowed uses and maximum amounts are monitored by Health Canada.

Alongside this, both products have a nutrition facts table that includes calories, fat, saturated and trans fats, sodium, carbohydrates, sugars, protein, and other required nutrients. On top of this, the light mayonnaise includes claims such as “50% less fat” and “60% fewer calories,” which are examples of nutrient content claims that must meet Canadian regulatory criteria before being included on the packaging.

Finally, the allergen information is also consistent with Canadian standards, with both products listing egg as an allergen. Both labels include additional claims such as “made with 100% Canadian cage-free eggs,” “gluten-free,” and “excellent source of Omega-3 ALA.” Most importantly, these claims must be truthful and meet the standards for permitted food claims in Canada.

In conclusion, the information seen on both Hellmann’s mayonnaise products aligns with the Canadian regulations discussed in Lesson 04, including ingredient listing, nutrition information, food additives, and food claims.