DIETARY MAYONNAISE Russian patent published in 2001 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: dietary mayonnaise contains vegetable refined deodorized oil, dry fat-free milk, ground mustard, sugar, common salt, 80-% acetic acid, sodium bicarbonate, emulsifier and water. Phospholipid food product is used as an emulsifier. It is prepared by fourfold mixing of fresh vegetable phospholipins with organic solvent. The first mixing is conducted by supplying fresh vegetable phospholipins heated up to 30-75 C in solvent, and ratio of fresh vegetable phospholipins and solvent is (1:)-(1:5). Before the third mixing, 0.05-0.10-% solution of citric acid is added in solvent in the amount of 0.05-2.00% to phospholipins mass. Then separation of neutral lipins from phospholipins in solvent and phospholipins drying are conducted. Mayonnaise additionally contains dry milk and soya flour. EFFECT: broadened assortment of mayonnaises with dietary properties and increased stability. 1 tbl, 3 ex