METHOD FOR MAYONNAISE PRODUCTION Russian patent published in 2007 - IPC A23L1/24 

FIELD: fat-and-oil industry.

SUBSTANCE: claimed method includes preparation of mustard-milky mixture, egg powder, premixing thereof with vinegar-salt solution and oil-plant component such as bioactive food supplement containing 95.0-99.0 mass % of vegetable oil or mixture thereof and 1.0-5.0 mass % of CO₂-extract from sea buckthorn, obtained by treatment of vegetable oil or mixture thereof and CO₂-extract from sea buckthorn in magnetostatic field with magnetic flux density of 0.3-0.50 Tl, at flow rate of 1.5-3.0 m/s for 20-35 min, at 22-28°C to produce coarse dispersed emulsion. Then dispersion is homogenized in electromagnetic field with magnetic flux density of 0.1-0.5 Tl at Euler criterion of 150-200.

EFFECT: mayonnaise emulsion with increased stability and improved organoleptic and physical and chemical characteristics.

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