The aim of this study was to investigate the substitution of egg yolk in mayonnaise-type sauces with alternative protein components and to optimize the hydrocolloid composition for improved stability and rheological properties. Mustard powder (1 %), soybean flour (1 %), casein (2 %) and cream powder (1 %) blends were employed as emulsifiers. The influence of the ratio of potato starch, carboxymethylcellulose (CMC), pectin, and xanthan gum (0–1% each) on the properties of low-fat mayonnaise formulations (30% oil content) was examined.

The following methods were used for analysis: microscopy (Micromed microscope with an integrated 1k Pixelink camera), laser diffraction (PCA-1190), viscometry (Visco QC-300), and potentiometry (pH-150MI).

Sedimentation and thermal stability tests revealed high resistance of all samples (98-99%), both after 24 h and following 20–30 days of storage. Optical microscopy confirmed the homogeneity of the structure, with individual dispersed particles of 100–150 μm corresponding to inclusions of plant protein additives. The particle size distribution D [4,3] exhibited a bimodal profile, with peaked at 0.1–1 μm and 2–8 μm, indicating efficient homogenization of the emulsions. Storage experiments (near 30 days) demonstrated an increase in particle size by 1.4–1.6 times and a decrease in viscosity, likely due to flocculation and aggregation of polysaccharide clusters into larger agglomerates.

Among the tested formulations, the sample containing 0.3% CMC, 0.3% xanthan gum, and 0.4% pectin showed the most favorable physicochemical and sensory properties, highlighting the synergistic effect of hydrocolloid blends in stabilizing reduced-fat mayonnaise-type emulsions.