Optimization of the Binary System— Chlorella vulgaris and Yeast Protein Extract—To Stabilize Vegan Sustainable Mayonnaise

ABSTRACT Alternatives and analogs of traditional food products are widely studied, however the research and development process requires vast resources. Egg yolk represents a great nutritional and technological tool for different industries, more precisely for the production and stabilization of emulsions like‐mayonnaise or salad dressings within the food industry. Facing a growing social concern regarding animal welfare, non‐animal counterparts are under agenda. To reduce the trial‐error invalid results, a Response Surface Methodology application to predetermined factors and limitations under a Central Composites Design can be relevant. After a 12 samples assay following the incorporation of C. vulgaris (1.44%–3.56%) and S. cerevisiae protein extract (0.72%–2.00%) in a mixed system, four optimized prototypes were elaborated following specific industrial criteria. A critical detail as the average droplet size ( d 3,2 ) for mayonnaise stability assessment, revealed to be the best fitting parameter ( F ‐value = 19.970) in a quadratic model (0.896 adj. R 2 –0.838 pred. R 2 ). Yeast protein extract concentration stands in the mixed system as the main technological ingredient, mimicking traditional egg mayonnaise rheological and textural crucial parameters as viscosity (η 0 ≈10,212 Pa.s), structure (Firmness≈0.068 N) and stability ( d 3,2 ≈5.349), in a synergistic relation with C. vulgaris . Compared to a regular egg‐mayonnaise, the most prominent prototype displayed similar instability index measured by space and time‐resolved extinction profiles. Yeast and microalgae emerge as a technological solution to replace animal origin ingredients in foods formulations.