METHOD OF MAYONNAISE PRODUCTION Russian patent published in 1999 - IPC

Abstract RU 2135006 C1

FIELD: fat-and-oil industry, and public catering, in particular, methods of mayonnaise production. SUBSTANCE: introduced in mayonnaise as emulsifier is sugar beet puree with protein content of 2.4-2.6%, water-soluble pectins, 1.2-1.4%; saponin, 0.1-0.2%. The method allows to simplify the process and save raw materials. EFFECT: higher structural-and-mechanical index. 1 tbl, 4 ex

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RU 2 135 006 C1

Authors

Artemova E.N.

Dates

1999-08-27—Published

1997-12-26—Filed