**4. Conclusions**

In recent years, cold-pressed oil consumption has increased due to the bioactive components in its structure. After the consumption of cold-pressed oil, a byproduct rich in protein, carbohydrates, and bioactive components emerges. Adding value to these byproducts is an important issue for the cold press oil industry. In this study, the production of gum from cold-pressed flax, chia, and rocket seed oil wastes and the use of the obtained gum in vegan mayonnaise were investigated. FSG and CSG are rich in xylose and glucose, while RSG is rich in galactose and mannose. While FGS and CSG exhibited high pseudoplastic, viscoelastic solid, and recoverable structure at low concentrations, RSG exhibited these properties at high concentrations. The potential for use as stabilizers and emulsifiers in the production of FSG, CSG, and RSG vegan mayonnaise has been investigated. The results of the study showed that FSG, CSG, and RSG can provide desired rheological and microstructural properties and oxidative stability in the production of reduced-fat vegan mayonnaise. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.

**Author Contributions:** Conceptualization, S.K., Z.H.T.-Ç. and F.B.; methodology, S.K.; software, S.K. and Z.H.T.-Ç.; validation, Z.H.T.-Ç.; formal analysis, Z.H.T.-Ç.; investigation, S.K., Z.H.T.-Ç. and F.B.; data curation, Z.H.T.-Ç., F.B. and T.H.; writing—original draft preparation, S.K., F.B., T.H. and Z.H.T.-Ç.; writing—review and editing, S.K. and Z.H.T.-Ç.; visualization, S.K. and Z.H.T.-Ç.; supervision, S.K.; funding acquisition, T.H. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Data Availability Statement:** The data presented in this study are available on request from the corresponding author.

**Conflicts of Interest:** The authors declare no conflict of interest.
