| abstract |
In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt% to 80 wt% of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt% to 30 wt% of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt% to 5 wt% chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt% protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar. |