Rheology and Texture of Animal and Plant-based Mayo Emulsions

Mayonnaise is an O/W emulsion used as a dressing, a dip, and a base for sauces. The conventional recipe of mayonnaise uses egg that influences the texture, taste, stability, and rheology of these animal protein-based concoctions. Often mayo is presented as a challenging example of food materials made with animal-based proteins that are hard to emulate using plant-based proteins. To understand the role of protein substitution, we characterize the shear and extensional rheology response of animal-based and plant-based mayo emulsions, seeking to decipher the signatures that make real mayonnaise into such an appetizing complex fluid.