“Liquid Egg Yolk”: A low-cholesterol alternative based on soy protein isolate-xanthan gum high internal phase emulsion

Traditional mayonnaise is often restricted in health-conscious diets because of its high cholesterol content. With increasing interest in plant-based alternatives, replacing egg yolk with plant-derived emulsifiers has become a promising strategy. In this study, high internal phase emulsions stabilized by soy protein isolate and xanthan gum were developed as partial egg yolk replacers in mayonnaise, and their physicochemical, textural, flavor, and sensory properties were evaluated. The incorporation of xanthan gum significantly improved the water-holding capacity of the emulsions, increasing from 81.06 ± 2.37% to 95.50 ± 1.01% ( P < 0.05) as xanthan gum concentration increased. An optimal xanthan gum concentration of 0.04% was identified, which resulted in smaller droplet size, enhanced electrostatic stability, and improved emulsion homogeneity. Mayonnaise samples with 0–100% egg yolk replacement were further analyzed. At a 50% replacement level, the cholesterol content decreased from 278.13 ± 0.51 mg/100 g to 153.14 ± 2.74 mg/100 g while maintaining desirable texture and sensory acceptability. These results demonstrate that the emulsion stabilized by 1.5% ( w/v ) soy protein isolate and 0.04% ( w/w ) xanthan gum can serve as a promising egg yolk substitute for developing a desired quantity (e.g., 100 g) of low-cholesterol, plant-based mayonnaise. • Soy protein isolate and xanthan gum stabilized emulsions for egg yolk replacement. • Xanthan gum improved emulsion stability and rheological properties. • Egg yolk replacement significantly reduced cholesterol content in mayonnaise. • Partial replacement maintained texture and sensory acceptability.