MAYONNAISE Russian patent published in 2008 - IPC A23L1/24 

FIELD: food-processing industry.

SUBSTANCE: mayonnaise contains refined deodorized sunflower oil 55.0-67.0%; hen egg yolk 0.5-1.5%; quail egg mélange 0.70-5.0%; sand sugar 3.0-3.5%; salt 1.3-1.5%; starch 0.01-1.5%; stabilizers (guar and xanthane gum) 0.01-0.40%; potassium sorbate 0.05%; sodium benzoate 0.05%; β-carotene 2% -0.022%; acetic acid 0.30%; citric acid 0.10%, and water the balance. Mayonnaise has soft baked milk taste.

EFFECT: increased stability and prolonged shelf life of mayonnaise emulsion.

2 tbl, 2 ex