Characteristics of Mayonnaise with Soybean Oil Substitution and Various Types of Egg Yolks

Mayonnaise is a semi-solid oil-in-water (o/w) emulsion product with a high oil content, in which egg yolks play a key role as natural emulsifiers. This study aimed to determine the chemical, organoleptic, and droplet size properties of mayonnaise produced using various combinations of palm oil and soybean oil, along with different types of egg yolks, to develop a high-protein mayonnaise preferred by consumers. A completely randomised design (CRD) was used, with two factors: 1. the ratio of soybean oil and palm oil (40:60, 50:50, and 60:40), and 2. The type of egg yolk (laying hen, backyard chicken, and duck). The best result was found to be the 40:60 palm oil to soybean oil ratio combined with backyard chicken egg yolk, resulting in mayonnaise with 66.07% fat, 12.70% moisture, 4.75% protein, 2.39 dPaS viscosity, 99.80% emulsion stability, pH of 4.31, and an overall preference score of 3.73. Also, formulations using laying hen and backyard chicken egg yolks produced smaller, more tightly packed fat globules, enhancing emulsion stability. Backyard chicken egg yolk notably improved protein content and emulsion quality in mayonnaise.