New Formulas in Mayonnaise Production - A New Rheological Perspective for Systems with Yeast Protein Extract (YPE)

Mayonnaise is one of the most consumed emulsion-based sauces worldwide, mainly in fast food (fried meals and sandwiches). This popular sauce main dependency in egg yolk lecithin to emulsify, can generate some barriers between product and consumers due to restrictions based on food allergies or animal products current consumption decrease. To address both concerns, several studies have been performed to substitute egg yolk with yeast protein extract (YPE) from a portuguese biotech company (Proenol) working with wine industry yeasts, achieving important rheological results that can sustain a technological alternative to apply in mayonnaise production. The rheological behaviour of two mayonnaise samples containing different YPE species (Saccharomyces cerevisiae and Schizosaccharomyces pombe) was assessed. Interestingly, both samples showed similar viscoelastic behaviour in comparison with mayonnaise containing egg powder. YPE stands as a suitable alternative protein to emulsify sauces, even considering that the origin of both protein extracts is related to different yeast species. Cell intern protein content promises to be a sustainable and animal-welfare technological strategy to elaborate new emulsions formulas in food industry.