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Understand that when you ask for a low calories "light" mayonnaise, the most common way to achieve that is to use a thickener to raise the viscosity of the product.

Otherwise, the viscosity comes from making the oil droplets bump up against one another in the emulsion. That traditional method requires a fixed amount of oil. By using a thickener, you get a similar product with less oil. (They so no oil is difficult due to mouth feel problems.)

Most of the thickeners they use have funny names like guar or seaweed extract, but most are in the carbohydrate family or closely related. Some work at extremely low levels. But if you want natural, then starch or modified starch (corn, potato) is one way to do that.

So I suspect the calories you mention are in the thickener chosen.

I'm not sure why soybean oil is objectionable. All these oils are similar from the view point of a chemist. The differences are subtle, and maybe mostly marketing and advertizing.
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