The lipid profile of milk from grazing goats supplemented with vegetable oils was evaluated. Twenty-seven Saanen goats consuming pasture were grouped and supplemented with 3 concentrates: without added oil (control, C) and with added sunflower (SFO) or soybean oil (SBO) until 6% ether extract (diet basis). Fat content and sensory profile of milk were not modified. Vaccenic acid increased for SBO and SFO (1.5% vs. 2.6% and 2.7% respectively; p < 0.01), and cis-9, trans-11 conjugated linoleic acid from 0.6% to 0.8% for treated groups (p < 0.01). Oil supplementation resulted effective to decrease the saturated/unsaturated ratio of grazing goat’s milk.

Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to commercial low-fat formulations but with a lower oil content (<30%). Three formulations were prepared using canola oil and high-oleic sunflower oil at different concentrations (10%, 15%, and 30%), with and without the addition of synthetic antioxidants (BHA and BHT). Guar gum was used to control the viscosity of the continuous phase, adjusting its concentration between 0.75% and 1.55%. The formulations were compared with a commercial low-fat sample (MH) in terms of flow and rheological properties, color, phase separation stability, particle size, microscopy, and oxidative stability. The formulations exhibited flow behavior and Konini’s viscosity similar to MH. The 15% oil formulation (MHO-15%) had a particle size comparable to MH. Both MH and the experimental formulations exhibited a weak gel structure. To achieve the characteristic yellow color, β-carotene should be added to MHO-15%. Formulations containing canola oil and those without antioxidants showed higher susceptibility to oxidation, leading to the selection of high-oleic oil with added antioxidants. Based on these findings, a potential reduced-fat mayonnaise-type sauce could be formulated by decreasing lipid content from 30% to 15%.