DIETARY MAYONNAISE Russian patent published in 1997 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: mayonnaise containing vegetable oil, dry fat-free milk, emulsifier, egg powder, sodium carbonate, sugar, salt, starch, acetic acid and water has additionally whey protein concentrate and food vegetable phospholipins. They are received by hydration of unrefined vegetable oil in zone of action of alternating rotating electromagnetic field with strength 50-250 kA/m. Then they are treated under pressure of 0.2-1.0 MPa for 10-15 min in zone of action of direct rotating electromagnetic field with strength of 250-350 kA/m, and dried at temperature of 55-65 C at the following ratio of components, mas.%: vegetable oil, 30.0-40.0; dry fat-free milk, 1.5-3.0; egg powder, 1.0-2.0; whey protein concentrate, 2.0-3.0; food vegetable phospholipins, 0.5-1.0; sugar, 0.5-1.5; salt, 1.0-1.3; 80-% acetic acid, 0.55-0.75; starch, 3.0-4.0; sodium carbonate, 0.03-0.06; water, the balance. EFFECT: higher food value. 3 tbl