MAYONNAISE Russian patent published in 2007 - IPC A23L1/24 

FIELD: food processing industry, in particular fat-and-oil industry.

SUBSTANCE: claimed mayonnaise contains 20-80 mass % of mixture comprising sunflower refined deodorized oil and deodorized or non-deodorized olive oil in ratio of 1:(0.1-0.3), respectively; 2.0-10.0 mass % of mixture comprising fresh prepared mélange of quail egg and table salt in amount of 3-4 % based on mixture mass, conditioned at 4-6°C for 20-30 hours; 0.01-0.2 % of mustard powder; 0.5-4.0 mass % of 20 % acetic acid; 0.1-1.1 mass % of table salt; 1.9-3.0 mass % of sugar; 0.1-2.5 mass % of flavoring plant powder; and balance: water up to 100 mass %.

EFFECT: mayonnaise with dietary properties, nutrient value, high viscosity and prolonged releasing of flavoring component.

5 cl, 2 ex