ABSTRACT Alternatives and analogs of traditional food products are widely studied, however the research and development process requires vast resources. Egg yolk represents a great nutritional and technological tool for different industries, more precisely for the production and stabilization of emulsions like‐mayonnaise or salad dressings within the food industry. Facing a growing social concern regarding animal welfare, non‐animal counterparts are under agenda. To reduce the trial‐error invalid results, a Response Surface Methodology application to predetermined factors and limitations under a Central Composites Design can be relevant. After a 12 samples assay following the incorporation of C. vulgaris (1.44%–3.56%) and S. cerevisiae protein extract (0.72%–2.00%) in a mixed system, four optimized prototypes were elaborated following specific industrial criteria. A critical detail as the average droplet size ( d 3,2 ) for mayonnaise stability assessment, revealed to be the best fitting parameter ( F ‐value = 19.970) in a quadratic model (0.896 adj. R 2 –0.838 pred. R 2 ). Yeast protein extract concentration stands in the mixed system as the main technological ingredient, mimicking traditional egg mayonnaise rheological and textural crucial parameters as viscosity (η 0 ≈10,212 Pa.s), structure (Firmness≈0.068 N) and stability ( d 3,2 ≈5.349), in a synergistic relation with C. vulgaris . Compared to a regular egg‐mayonnaise, the most prominent prototype displayed similar instability index measured by space and time‐resolved extinction profiles. Yeast and microalgae emerge as a technological solution to replace animal origin ingredients in foods formulations.
Coelho et al. (Tue,) studied this question.