Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties
Elif Yaver, Eda Güneş, Nursena Adıyaman · 2026
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Description
Elif Yaver, Eda Güneş, and Nursena Adıyaman swap egg yolk for flaxseed gel in mayonnaise and grade the result, in a 2026 study. Eggs bring cholesterol, allergy worries, and cost, while flaxseed mucilage gels and emulsifies naturally. The team replaced a quarter, half, three quarters, or all of the yolk. Partial-yolk versions served as extra controls beside a classic full-egg recipe.
The full-flax version ran more acidic and wetter, yet its emulsion held as steadily as the classic. Spoilage markers stayed lower in the flax samples, and microbe counts matched the controls. Heavy swaps softened the texture. Tasters rated the quarter-flax jar about equal to the classic. The authors call flaxseed mucilage a workable egg stand-in for functional mayonnaise.
Catalog record
| CREATOR | Elif Yaver, Eda Güneş, Nursena Adıyaman |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 31 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |