2.2.4. Vegan Mayonnaise LCI

For the traditional formulation (Mayo) used as control, 150 g of soy milk were mixed with 1 g of lemon juice and 199 g of sunflower oil using a blender (1 kW) for 4 min. The final product obtained weighed 350 g. Differently, for the product enriched with polyphenols (Mayo + OMWW PE), 100 g of soy milk were mixed with 1 g of lemon juice, 199 g of sunflower oil, and 50 g of OMWW PE using a blender (1 kW) for 4 min. In this case, the final product obtained weighted 350 g. Input and output data related to this preparation are reported in Table 6.

**Table 6.** Input, output data, and allocated quantity per FU (350 g), related to the vegan mayonnaise process.

