In recent years, there has been a notable shift towards plant-based diets worldwide, driven by concerns over personal health, environmental sustainability, and animal welfare. This has led to a growing demand for vegan alternatives to traditional food products, spurring the food industry to innovate. Among these innovations is vegan mayonnaise—a compelling plant-based alternative to the classic condiment.

Mayonnaise is an oil-in-water emulsion and is composed of 65–80% oil, 6–20% egg yolk, and 3–5% vinegar, with the egg yolk playing a critical role in the stability and structural properties of mayonnaise (Akcicek et.al. 2022).  

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