MAYONNAISE "PROVANSAL-CREAM" Russian patent published in 2004 - IPC

FIELD: fat-and-oil industry.

SUBSTANCE: mayonnaise contains, wt%: refined deodorized sunflower oil with butter aroma 65.0-69.0; powder egg 1.0-5.0; dry milk 2.2-2.3; ground mustard 0.1-0.5; sugar 1.3-1.7; salt 0.8-1.2; soda 0.03-0.07; 10%-citric acid 4.55-4.95; potassium sorbate 0.06-0.1; Keltrol 0.03-0.07; dry mixed Manucol 0.03-0.07; and water the balance.

EFFECT: improved structural-rheological properties of ready product and increased stability of mayonnaise emulsion during the entire shelf life of product.

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