FIELD: food industry. SUBSTANCE: method involves dispersing of emulsifying additive in mixture of components at atmospheric pressure. The emulsifying additive is produced by common extraction of bouncing-bet roots and wild licorice by liquid ammonia at pressure higher atmospheric one and separation of extract from oil-seed meal without elimination of extracting agent. EFFECT: higher sauce stability and reduced energy content. 3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING EMULSION SAUCE | 1999 |
|
RU2154956C1 |
| METHOD OF PREPARING EMULSIFIED SAUCE | 1999 |
|
RU2153263C1 |
| METHOD OF EMULSION SAUCE PRODUCTION | 1999 |
|
RU2153814C1 |
| METHOD OF PRODUCING EMULSION SAUCE | 1999 |
|
RU2148363C1 |
| FOOD EMULSIFIER PRODUCTION METHOD | 1999 |
|
RU2148940C1 |
| METHOD OF PRODUCING FOOD EMULSIFIER | 1999 |
|
RU2154955C1 |
| METHOD OF PRODUCING FOOD EMULSIFIER | 1999 |
|
RU2154953C1 |
| METHOD OF PRODUCING FOOD EMULSIFIER | 1999 |
|
RU2154952C1 |
| METHOD OF PRODUCING FOOD EMULSIFIER | 1999 |
|
RU2154954C1 |
| METHOD FOR PRODUCTION OF PEAT DYE ON THE BASE OF HUMIC ACIDS | 1993 |
|
RU2071490C1 |
