FIELD: food industry. SUBSTANCE: method involves preparing the components, mixing and homogenizing them. The vegetable emulsifier, foam generator and stabilizer are constituted by extract of bouncing root containing not over 10% dry matter in the amount of 4.3-6.2 g of extract per 100 g mayonnaise. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| AGENT POSSESSING EMULSIFYING AND FOAMING PROPERTIES | 1996 |
|
RU2120772C1 |
| MAYONNAISE AND PROTEIN SAUCE PREPARATION METHOD | 2008 |
|
RU2372797C1 |
| MAYONNAISE-TYPE SAUCE WITH "BUD ZDOROV" FLAX MEAL | 2013 |
|
RU2524076C1 |
| MAYONNAISE MUSTARD-PROTEIN SAUCE PREPARATION METHOD | 2008 |
|
RU2365290C1 |
| KOSTYA-NIKA MAYONNAISE SAUCE | 2017 |
|
RU2698395C1 |
| METHOD OF THE LOW-CALORIC “NIZHEGORODSKY” MAYONNAISE PRODUCTION | 2017 |
|
RU2655819C1 |
| FOOD EMULSION | 1997 |
|
RU2113803C1 |
| FOOD FATTY COMPOSITION FOR FUNCTIONAL FEEDING AND METHOD OF PRODUCTION THEREOF | 2006 |
|
RU2335146C1 |
| FOOD EMULSION | 2003 |
|
RU2259790C2 |
| FOOD EMULSION "OIL-IN-WATER" | 1994 |
|
RU2105501C1 |
