Abstract: In this study, the synergistic effect of Quillaja saponin (QS) and soybean protein isolate (SPI) on stabilizing emulsion gels was used to prepare plant-based mayonnaise (PM) with high protein content and reduced fat content. Comparative characterization of PM and two commercially mayonnaises in terms of appearance, droplet size, texture, rheological properties, thermal and freeze-thaw stability was conducted by static light scattering, laser confocal scanning microscopy (LCSM), small deformation rheology and texture profile analysis (TPA). It was found that high-protein and fat-reduced MP (10% SPI and 50% fat or 11% SPI and 40% fat, m/m) which was compared to commercial mayonnaises in terms of appearance, spreadability, texture and rheological properties was made using 10% SPI and 0.18% QS or 10% SPI, 0.18% QS and 1% SPI gel particles (SGPs) as protein ingredients. In the systems, QS not only endowed a viscosity-thinning texture modifier to protein-rich emulsion products, but also imparted superior thermal stability and freeze-thaw stability to SPI-based emulsion gels. These findings will provide theoretical and technical guidance for the development and application of high-protein and fat-reduced plant-based mayonnaise.

Key words: plant-based foods; soybean protein isolate; high-protein foods; reduced-fat foods; vegetarian mayonnaise