Mayonnaise is a low-pH oil-in-water emulsion which contains 70-80% fat (Gorji et al., 2016).It is one of the oldest and most widely used sauces in the world consisting of different components: oil, whole egg or egg yolk, vinegar and spices (Depree et al., 2001).Traditional mayonnaise must contain not less than 65% oil by weight, at least 2.5% acetic acid and about 5.3-8.0%egg yolk in liquid, frozen or dried form, which provides the emulsifying properties of the product (Harrison et al., 1985).The amount and quality of each of the ingredients in mayonnaise has a huge effect on emulsion quality (Taslikh et al., 2022).
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Dudarev et al. (2024) studied this question.
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