This study investigates the potential of using whole Spirulina biomass as a sustainable and multifunctional structuring agent for plant-based emulsion gels, specifically targeting the replacement of egg yolk in mayonnaise-like spreads. Various concentrations of Spirulina (ranging from 5.00 % to 11.67 %) and sodium alginate (from 0.15 % to 1.20 %) were tested to formulate both full-fat and low-fat emulsion gels. The results revealed that the full-fat Spirulina emulsion (8.33 % Spirulina) exhibited similar texture, spreadability, and sensory properties to traditional egg yolk mayonnaise, with a sensory score of 82.22 ± 3.22. In the low-fat formulations, fat reduction was achieved by increasing the aqueous phase while incorporating 0.60 %–0.90 % sodium alginate to rebuild continuous-phase viscosity, thereby maintaining a self-supporting, spreadable structure and comparable sensory attributes (score of 80). Rheological measurements showed that the low-fat Spirulina emulsion with 0.60 % sodium alginate had a thixotropic recovery rate of 95.15 %, closely matching that of egg yolk mayonnaise (115.77 %). These findings highlight that whole Spirulina biomass can be effectively used to replace egg yolk in emulsion-based spreads, offering a nutritionally rich, sustainable alternative with both desirable functional and sensory qualities.
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