Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.

CSF mayonnaise (3.82–4.34), DSF mayonnaise (3.61–4.16), and EY mayonnaise (4.17–4.67) each exhibited an increasing trend in pH values as the amount of emulsifier increased ( p < 0.05).

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The appearance preference for plant-based mayonnaises prepared with CSF and DSF showed a decreasing trend with an increase in the amount of emulsifier, whereas the aroma preference increased.

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The droplet size distribution for all mayonnaises prepared with CSF, DSF, and EY showed a trend of decreasing peak height and widening peak width as the concentration of the emulsifier rose.

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