MAYONNAISE AND A METHOD OF ITS PREPARING Russian patent published in 1996 - IPC

FIELD: fat and oil industry. SUBSTANCE: mayonnaise containing, wt.-%: vegetable oil 31-33; egg powder 1.58-1.62; dry milk 6.3-6.5; mustard powder 0.25-0.75; sodium hydrocarbonate 0.03-0.23; sodium chloride 1.18-1.22; granulated sugar 1.58-1.62; acetic acid 0.6-0.8 and liquid whey at acidity 20-75 degree T has additionally, wt.-%: wheat flour or starch 2.95-6.0 and sorbic acid 0.02-0.06. Mayonnaise is prepared by mixing formula components being whey, sodium hydrocarbonate, sodium chloride, granulated sugar, wheat flour or starch and dry milk were heated to 80-85 C for 30 min at constant stirring. Then mixture is cooled and egg and mustard powder were added and stirring continues for 3-5 min, cooled to 35-40 C and vegetable oil is added, cooled to 25-30 C and sorbic and acetic acids were added. EFFECT: enhanced quality of product. 3 cl, 3 tbl