AOAC	Association of Official Analytical Chemists
AOCS	American Oil Chemists’ Society
BHA	Butylated hydroxyanisole
BHT	Butylated hydroxytoluene
BS	Backscattering
│ΔBS│	Variation in BS between time zero and 3 months of storage
D(3,2), D(4,3)	Sauter and De Brouckere diameters, respectively
EDTA	Ethylenediaminetetraacetic acid
F1, F2, F3	Formulations of Mayonnaise-Type Sauce, 10%, 15%, 30% of oil, respectively
FID	Flame Ionization Detector
GC	Gas chromatography
GG	Guar gum
HDLs	High-density lipoproteins
IP	Induction period
IUPAC	International Union of Pure and Applied Chemistry
LDLs	Low-density lipoproteins
LEY	Lyophilized egg yolk
MC	Formulations of Mayonnaise-Type Sauce, X% (10, 15 or 30) of canola oil
MH	commercial mayonnaise
MHO-X%	Formulations of Mayonnaise-Type Sauce, X% (10, 15 or 30) of sunflower high-oleic oil
MHO-X%-A	Formulations of Mayonnaise-Type Sauce, X% (10, 15 or 30) of sunflower high-oleic oil with antioxidant
O/W	Oil in water emulsion
RBN	National Food Regulation (Reglamento Bromatológico Nacional)
TBHQ	Tertiary butylhydroquinone
τ	Shear stress
τ0	Yield stress
K	Consistency index
${\dot{\gamma }}^n$	${\dot{\gamma }}^n$ is the shear rate
n	Flow behavior index
G’ and G’’	Elastic and viscous modulus, respectively
τy	Yield point
τf	Flow point
LVER	Linear viscoelastic region
δ	Phase angle
L*, a*, b*	Luminosity, red-green and yellow-blue coordinates, respectively