MAYONNAISE AND MAYONNAISE PREPARATION RECEIPT Russian patent published in 2003 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: mayonnaise composition includes vegetable oil, dry milk, egg powder, sand sugar, edible salt, soda, 80%-acetic acid, and water, and further includes cherry-plum pulp, or ebony or quince pulp, or quince juice, or mixture of cherry-plum pulp and pureed prunes, or mixture of ebony pulp and cherry-plum pulp, or mixture of ebony pulp, plum pulp and cherry-plum pulp, or mixture of ebony pulp, cherry-plum pulp and apple pulp, or mixture of ebony pulp, cherry-plum pulp and quince pulp, or mixture of ebony pulp, plum pulp and quince pulp, mixture of ebony pulp, pureed prunes and quince pulp, or mixture of quince pulp and apple pulp, or mixture of quince pulp, apple pulp and cherry-plum pulp, or mixture of quince pulp, apple pulp and plum pulp, or mixture of quince pulp, apple pulp and pureed prunes, or mixture of apple pulp, and ebony pulp, or mixture of ebony pulp and quince pulp. Mayonnaise composition further includes food thickener, preservative, spices and condiments. Said components are used in the following ratio, wt%: vegetable oil 20-65; dry milk 0.01-10; egg powder 0.01-10; sand sugar 0.01-7; edible salt 0,01-0.2; soda 0.01-0.8; 80%-acetic acid 0.01-1.2; food thickener 0.1-5; spices and condiments 0.001-1; preservative 0.01-0.5; pulp and/or juice 20-65; water the balance. Mayonnaise composition may further include up to 3 wt% of citric acid and up to 1 wt% of ground mustard. Starch may be used as thickener. EFFECT: wider range of products with improved organoleptical and structural-rheological properties. 3 ex