Is Light mayonnaise Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the chemistry of emulsions. Light mayonnaise is essentially an oil-in-water emulsion stabilized by egg yolks. The base ingredients—water, soybean oil, and whole eggs—are naturally gluten-free. The acidity comes from distilled vinegar and lemon juice concentrate, both of which are safe for those avoiding gluten.

The primary concern for gluten-sensitive individuals is the modified food starch. In the United States, unless specified otherwise, modified food starch is often derived from corn or potatoes. However, manufacturers can use wheat as a source. Because wheat is a major allergen, it must be declared on the label (e.g., 'modified food starch (wheat)'). If it is not specified, it is generally considered safe, but cross-contamination is always a risk in large manufacturing facilities.

Other ingredients like sugar, sorbic acid (preservative), and calcium disodium EDTA (antioxidant) are chemical compounds that do not contain gluten. The natural flavor is the only other potential wildcard, though in condiments, this usually refers to spice extracts or fermentation products that are safe.

Nutritional Value

Light mayonnaise is formulated to reduce caloric density compared to regular mayonnaise. This is achieved by increasing the water content and reducing the amount of soybean oil. While it contains sugar and salt, the amounts per serving (usually one tablespoon) are relatively low—typically under 15 calories and 1 gram of fat.

For those following a gluten-free diet, it is important to note that being 'gluten-free' does not automatically mean 'healthy.' Light mayonnaise lacks significant vitamins or fiber. However, it fits well within the limits of a calorie-controlled diet or a heart-healthy diet that restricts saturated fats. If you are managing insulin spikes, be aware that the sugar content, though small, adds up if you consume large quantities.