Design of fortified plant-based mayonnaise: a homemade approach using soy protein and calcium systems

Abstract

This study evaluates the stabilization of coarse plant-based emulsions using soy protein isolate (SP), alginate, and calcium salts under domestic-scale conditions. We investigated a sequential treatment—heating SP before calcium addition—to mimic home culinary practices. Results indicate that thermal treatment significantly enhances emulsion stability. Particle size analysis revealed that alginate modulates SP-calcium interactions, reducing protein-calcium aggregates from 150 μm to 14–16 μm upon heating. A mayonnaise model stabilized with calcium salts remained stable for 11 days. Sensory analysis confirmed consumer acceptability of homogeneity and spreadability, but remaining to improve creaminess and smoothness, demonstrating the formulation´s potential for accessible, plant-based emulsion design.