2.6.2. 3-ITT Rheological Properties

The 3-ITT rheological properties were determined in the range of 0.5/s constant shear rate and 150/s variable shear rate, respectively. When the values were selected, the linear viscoelastic region was taken into account, and the linear viscoelastic region of the samples ends at 50 s<sup>−</sup>1. Gum solutions were subjected to a very low shear rate (0.5/s) for 100 s during the first-time interval. In the second time interval, it was subjected to the specified shear force for 40 s. In the third time interval, the dynamic rheological behavior in the second time interval was determined by exposing the samples to the low shear rate in the first time interval. The second-order structural kinetic model was used, and *G*0, *Ge*, and *k* values were calculated by the following Equation (4):

$$\left[\frac{G'-G\_t}{G\_0-G\_t}\right]^{1-n} = (n-1)kt + 1\tag{4}$$

In Equation (4), *G*0 (the initial values of the storage modulus in the first interval), *Ge* (the equilibrium storage modulus as *t* → ∞), *k* (the rate constant of recovery of the sample) and in this model *n* = 2, are specified.

In Equations (5) and (6), *Gi* (at the initial state of the product), *G*0 (after deformation applied *G* value), and *Ge* (after recovery of sample *G* value) values are characterized by deformation equation [28]:

$$\% \, Defformation = \left(\frac{(G\_i - G\_0)}{G\_i}\right) \times 100\tag{5}$$

The recovery degrees of CSG, FSG, and RSG is determined by Equation (6),

$$\% \text{ Rewover} = \left(\frac{G\_{\text{c}}}{G\_{\text{i}}}\right) \times 100\tag{6}$$

2.6.3. Dynamical Rheological Properties

The dynamic rheological properties of the gum solutions were carried out using a parallel plate configuration. First, the amplitude sweep test was performed with a strain value of 0.1% to determine the direct viscoelastic region. The frequency sweep test was applied in the range of 0.1–10 Hz and 0.1–64 ( *ω*) angular velocity in the primary viscoelastic region. The values of storage modulus ( *G*) and loss modulus ( *G*) were measured against angular velocity and frequency. The parameters related to dynamic rheological properties were determined using the Oswald-de Waele model and nonlinear regression [29].

$$G' = K'(\omega)^{\mathfrak{n}'} \tag{7}$$

$$G'' = \mathbb{K}'' \left(\omega\right)^{\mathfrak{n}'} \tag{8}$$

Equations (7) and (8), *G* value corresponds to storage modulus (Pa), *G* value to lose modulus (Pa), *ω* value to angular velocity value (s−1), *n* and *n* values to flow behavior index values, and *K* and *K* values to consistency coefficient (Pa·<sup>s</sup>n).

### *2.7. Vegan Mayonnaise Preparation and Analysis*

The different types of gum (CSG (2%), FSG (2%), RSG (5%), Arabic gum (AG:1%), guar gum (GG:1%), and xanthan gum (XG:0.4%) were used in vegan mayonnaise production. Firstly, the gums were dispersed at 25 ◦C in water at different ratios. Afterward, the gum was hydrated by stirring at 1000 rpm in a magnetic stirrer for 6 h. The obtained dispersion was combined with sunflower oil (30%) and lecithin (1%) and homogenized for 3 min utilizing Ultra Turrax (Daihan, HG15D) at 10,000 rpm. Finally, low-fat vegan mayonnaise samples were obtained.
