FIELD: food-production industry. SUBSTANCE: dietetic mayonnaise has following components: vegetation refined deodorized oil, dried fat-free milk, ground mustard, sugar, salt, sodium bicarbonate, 80% acetic acid, sodium alginate, edible xanthane gum, citric acid, water, edible vegetative phospholipids. Edible vegetative phospholipids are produced by hydration of non-refind vegetative oil by means of water solution of electrolyte consisting of mixture of citric acid and amber acid. Process is carried out in zone of action of alternating rotating electromagnetic field with magnetic induction of 0.30-0.35 T at field rotation frequency of 50s-1 with subsequent treatment of phospholipidic emulsion in zone of action of permanent electromagnetic field with magnetic induction of 0.60-0.80 T. Application of aforesaid procedure imparts mayonnaise with dietetic properties and adaptation to storage. EFFECT: higher efficiency. 3 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
DIETARY MAYONNAISE | 1999 |
|
RU2164762C1 |
DIETETIC MAYONNAISE | 2004 |
|
RU2266686C1 |
DIETARY MAYONNAISE | 2003 |
|
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TOILET SOAP | 1997 |
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METHOD OF PREPARING HYDRATED VEGETABLE OILS AND FOOD VEGETABLE PHOSPHOLIPIDS | 1998 |
|
RU2135553C1 |
PHOSPHOLIPID FODDER PRODUCT | 1998 |
|
RU2152731C1 |
method of refining vegetable oils | 1997 |
|
RU2118655C1 |
PROTEIN-LIPID FODDER PRODUCT | 1998 |
|
RU2152732C1 |
METHOD OF REFINING VEGETABLE OIL AND FATS | 1998 |
|
RU2145339C1 |
METHOD FOR REFINEMENT OF VEGETABLE OILS | 1997 |
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RU2117694C1 |
Authors
Dates
1999-12-20—Published
1998-10-26—Filed