Let me see if I can write this side by side:
Hellmans Original Hellmans Olive Oil
Cal/Tb 90 60
Salt, 90mg 120 mg
Total Fat 10 mg 6 mg
Ingredients as listed
Soybean oil Water
Water Soybean oil
whole eggs&egg yolk Olive oil
vinegar whole eggs& egg yolk
salt, sugar modified potato starch
lemon juice vinegar
calcium Di Sodium EDTA salt, pepper
calcium di sodium EDTA
Taste test, plain, on a spoon: better mouth feel with Original
More natural lemony taste with original
The mystery is solved. The way it got significantly fewer calories
was because water was the main ingredient in the olive oil version!
While it tasted ok direct from the jar, the new olive oil version does have a lot of minor ingredients that go to stabilizing that water to a reasonable texture. When mixed in something that stands around
a bit, like my egg salad, the water kinda oozes out, and the texture, aside from the flavor of the Original being the gold standard becomes
more noticeable in a not good way. Spread on bread, like a meat sandwich, the olive oil version was fine.
I suspect I paid more per ounce for a Hellmans 'dressing' in which
water was the main ingredient than for the Original Hellmans.
Bah, humbug. A case of messing with something that wasn't broken.
The new version wasn't bad, but it wasn't great either. Original remains
the gold standard in my book, even though I truly wanted to love the new version.
(Really sorry about this: won't print out the way I typed it.
The main ingredient in the olive oil version is water)
They also took out the sugar, didn't they? (Your list isn't clear on the break between the two.)
That should be grams of fat, not mg.
Thanks for the correction, GH: grams of fat it is, not mg.
Here's the thing: soy bean oil and olive oil have the same amount of calories by volume; the only explanation of why the Olive oil version has a lower calorie count per tablespoon is the amount of water they used to thin it down. A third of the volume of the stuff was water, so
the calorie count went down by a third!
Oddly enough, there wasn't sugar in either version.
Really sorry it didn't print out the way I typed it. The major difference between the two was the water, which was the largest ingredient in the olive oil version, which
also had more emulsifiers and artificial stuff to keep the oil/water/egg mix together in the jar. It sure separated
in my egg salad...
My message to Hellmans would be: don't mess with what
Yes. I went back, and checked the Original Hellmans again. Just as I had typed, the label says there IS sugar
in it. And, none in the Olive Oil version.
But, here's what's truly bizarre: when food has sugar in it, the labels always say how many grams of sugar the food contains, per serving. And, there is no listing of
sugar on the main part of the label, as opposed to the fine print of all ingredients.
So, while the sugar content is very low probably, Hellmans does have a problem in that they are not showing the content on the label, as they are required to do. Unless it is so negligible that it doesn't even amount to 1 mg of sugar/Tablespoon?
The gov't standard is that ingredients like 'sugars' are rounded. So the '0g' means less than 1/2g of sugar(s) per serving. Presumably the sugar is there to balance the acid from the vinegar (and lemon juice). Notice it is lower on the ingredients list than salt.
Many recipes for home made mayo recommend against using straight olive oil, claiming that the flavor is too strong with straight.
We have definitely nailed the sugar issue in both Hellmans. It's just not an issue of any sort, at less than 1/2 mg/Tbs.
What is a matter of personal opinion however is 'mouth feel', which differs from 'taste'. Out of curiosity, I'm going to look for the canola oil version. The combo of potato starch, sorbic acid and paprika oleoresin present in the olive oil version doesn't taste very different, but they sure do affect the texture. I like the taste of olive oil, but
can't even taste it in the new version. It's probable that what Hellmans uses in the way of olive oil is an inexpensive, blander version of olive oil than the 'extra virgin' that I buy for salads and cooking.