Mayonnaise is semi-solid, oil-in-water (O/W) emulsion. One of the main factors that pronouncedly influence the characteristics and stability of the O/W emulsions is the occurrence of polysaccharides in the aqueous continuous phase. This study introduces using basil seed gum and wild sage seed gum in compared to guar gum, as natural stabilizers for mayonnaise. The rheological properties, droplets characteristics and stability of mayonnaises were investigated at two concentration levels (0.3 & 0.5%) of selected hydrocolloids. All the samples were shown high stability during storage and no creaming was observed (85.64%-99.89%). All curves in the lowest gum concentration, with the exception of basil seed gum were monomodal and bell-shaped, indicating the uniformity of droplets size distribution in the emulsions. Emulsion containing guar-basil seed gum mixture (50/50 w/w, 0.5% concentration) had the lowest droplets size. Mayonnaise samples exhibited a shear-thinning behavior at all concentrations which could be well described by the power law model. The consistency coefficient (k) varied between 9.1 and 75.41 (Pa.sn), whereas the flow behavior index (n) ranged from 0.25 to 0.56. Effect of concentration on the flow behavior indices with the exception of basil seed gum was insignificant. However, an increase in concentration increased significantly the consistency coefficients.

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