Table 1. Components of egg yolk substitutes in prepared formulations
| Samples1) | Egg yolk (dry matter %) | DWGF (dry matter %) | Xantan (g) |
| F1 | 100 | 0 | 0 |
| F2 | 75 | 25 | 0 |
| F3 | 25 | 75 | 0 |
| F4 | 0 | 100 | 0 |
| F5 | 100 | 0 | 0.2 |
| F6 | 75 | 25 | 0.2 |
| F7 | 25 | 75 | 0.2 |
| F8 | 0 | 100 | 0.2 |
In each formula, the total amount of egg yolk and DWGF (defatted wheat germ flour) is equal to 9% (based on dry matter) of the whole mayonnaise formula. Other ingredients are constant for all formulas.