According to Iranian National Standard No. 2454, mayonnaise is a semi-solid emulsified food product (oil-in-water emulsion) which is made from edible vegetable oil, acidifying agents, eggs and optional ingredients such as mustard, salt, sweeteners and spices. Mayonnaise is often found in white, cream, or pale yellow. It should be noted that according to the standard egg-free mayonnaise also can be made. In this study, modified starches of potato (E1422), tapioca (E1422), and waxy corn (E1442) were used in the formulation of the samples at three levels of 3, 3.5, and 4%. On the other hand, in order to prevent the microbial growth, preservatives are used in the market samples which in this study, the pasteurization method was used instead at three temperature levels of 63, 76, and 89 °C respectively, with a duration of 30 minutes, 30 seconds and 1 second was used separately. It is noteworthy that egg processing as an emulsifier in the formulation of the mayonnaise in this study cannot be used cause of the heat treatment process. So an isolated soybean emulsifier was substituted. According to physico-chemical, microbial and sensory evaluations of the first stage, among the samples of mayonnaise formulated with the above three starches, the results of the sample containing 3.5 % of modified starch of potato was statistically significant at the level of 0.05 and didn`t have significant difference with market sample. The accepted sample in the first stage was used in physico-chemical, microbial and sensory tests of the second stage, which the conditions of pasteurization at 63 °C for 30 minutes had the best results. In the third stage, the above sample was assessed at 1, 7, 14, 21 and 28 days after heat treatment with two conditions of storage temperature and refrigerator temperature to measure the microbial and sensory shelf life. The best results were for 14 days in ambient temperature and 21 days in refrigerated temperature. Keywords: Eggless mayonnaise, without preservatives, Pasteurization, Modified potato starch, Modified waxy maize starch, Modified tapioca starch
