METHOD OF PRODUCING SOYA MAYONNAISE Russian patent published in 2003 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: method involves mixing water with soya milk; adding to mixture stabilizer, sugar, vegetable oil, salt, acetic acid, ground mustard while continuously stirring resultant mixture; homogenizing obtained emulsion. Stabilizer is complex guar gum and xanthane gum compound used in an amount of 0.07-0.1% by weight of mayonnaise. Stabilizer is introduced at temperature of 35-40 C. Method further involves heating mixture to temperature of 65-70 C and holding for 20-25 min; adding tomato paste comprising dry substances in an amount making at least 45 wt% with steamed ground mustard. Ratio of paste and total of mayonnaise liquid components is 1: 65-75. EFFECT: improved quality of mayonnaise due to stabilized emulsion. 1 tbl, 4 ex