MAYONNAISE Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: mayonnaise contains (mass): vegetable oil 30.0-66.0, vegetable phospholipids 0.5-5.0, dry skim milk 0.5-10.0, sugar 1.0-3.5, salt 1.0-2.0, mustard 0.6-2.5, 80 acetic acid 0.5-2.0, sodium bicarbonate 0.04-30.0, water the rest. Mentioned above vegetable phospholipids which are used as emulsifier are prepared by hydration of unrefined vegetable oil followed by its treatment and drying. The former process is carried out in zone of indirect electromagnetic field having intensity 50-250 kA/m, the latter takes place at 55-65 C. Mentioned above treatment is carried out in zone of direct electromagnetic field having intensity 250-350 kA/m. Additionally proposed mayonnaise may contain egg powder, its quanity being up to 5.0 mass EFFECT: improves quality of mayonnaise. 2 cl, 6 tbl