Eggless Vegan Food Emulsions

Food emulsions like mayonnaise, remoudale, French aioli, rouille, etc that are used as dressing, dips, or sauce bases are often egg-based. In this poster, we present the challenges and opportunities in emulating such emulsion recipes using plant-based proteins. We focus primarily on emulsification, shelf-life, dispensing, processability and consumer experience or preferences set by the flow behavior. We characterize the shear and extensional rheology response of animal and plant-based emulsions and study the interfacial and bulk rheology of protein-polysaccharide mixtures utilized in making such emulsions.