Stable Vegan Mayonnaise Composition Utilizing Aquafaba and Tragacanth Gum as Primary Ingredients

Abstract

The invention pertains to a novel composition and method for preparing vegan mayonnaise, which utilizes aquafaba as a natural and effective egg substitute and tragacanth gum as an emulsion stabilizer. The mayonnaise composition is comprised of 15% to 25% aquafaba derived from chickpeas, 70% to 80% vegetable oil, 0.3% to 1% tragacanth gum, along with vinegar, sugar, and salt. The method includes steps of preparing aquafaba through controlled boiling of chickpeas, mixing with oil and other ingredients to form a base mixture, dissolving tragacanth gum in water, and combining it with the base to stabilize and enhance the emulsion. This is followed by homogenizing under high-shear conditions and storing the product at a refrigeration temperature of approximately 4°C to ensure longevity and quality retention. The mayonnaise developed through this method is characterized by improved texture, firmness, and stability, suitable for consumption by individuals following vegan diets or those allergic to eggs, providing a sustainable and healthful alternative to traditional mayonnaise. This approach not only addresses the dietary restrictions but also adheres to environmental and ethical food production standards.