Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise

Mayonnaise is an oil in water emulsion which is stabilized by egg components. In this research، application of flour-prepared soy milk، as emulsifier، and its influence on flow behavior and textural properties (firmness، adhesive force and adhesiveness) of mayonnaise were studied. Egg، as initial emulsifier، was substituted at replacement levels of 25، 50، 75 and 100% with soy milk and samples with pure yolk and whole egg were prepared as control experiments. Flow behavior of samples fitted with Power law، Herschel-Bulkley، Bingham and Casson models and all samples showed shear thinning behavior. Viscosity versus shear rate curve and evaluation of textural characteristics provided an evidence of high effectiveness of soy milk in emulsification. Therefore، as a general conclusion، soy milk has the potential to be used as an emulsifier and stabilizing agent in mayonnaise.