The Impact of Flaxseed and Aquafaba as Emulsifiers on Vegan Mayonnaise Properties

Abstract Conventional mayonnaise production typically relies on eggs as emulsifiers, posing challenges for individuals with egg allergies or dietary restrictions. Both aquafaba and flaxseed have emulsifying properties, making them viable alternatives to eggs in mayonnaise preparation. This study aimed to evaluate the effects of combining aquafaba and flaxseed as emulsifiers on the physico-chemical, sensory, and functional properties of mayonnaise. Four variations of aquafaba-flaxseed formulations were tested: P1 (25% aquafaba, 0% flaxseed), P2 (25% aquafaba, 5% flaxseed), P3 (25% aquafaba, 10% flaxseed), and P4 (25% aquafaba, 15% flaxseed). Commercial mayonnaise made with eggs (CY) served as the control. The products were analysed for proximate composition, pH, emulsion stability, viscosity, and sensory attributes. The results indicated that sample P2 exhibited the most favourable characteristics, with a pH of 3.95, emulsion stability of 99.99%, viscosity of 9267.33 cP, water content of 37.13 g/100 g, ash content of 0.77 g/100 g, protein content of 1.13 g/100 g, fat content of 58.41 g/100 g, and carbohydrate content of 2.56 g/100 g. Sensory evaluation showed that P2 received neutral to favourable scores for taste, colour, aroma, texture, and overall acceptability.