MAYONNAISE PRODUCTION Russian patent published in 1997 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: method involves preparation of milk-mustard mixture, emulsifier, vinegar-salt solution and their preliminarily mixing; introduction of vegetable oil with receiving of coarse-dispersion emulsion; and homogenization. Additionally used as emulsifier is vegetable food phospholipins preliminarily soaked at mixing at temperature 35-60 C at ratio phospholipins-water 1:4-1:10 for 0.5-2.0 h; homogenization is conducted in electromagnetic field with magnetic induction 0.1-0.5 T and Euler criterion from 150 to 250. EFFECT: improved taste. 4 tbl