FIELD: food-processing industry.
SUBSTANCE: mayonnaise contains refined deodorized vegetable oil 10.0-85.0; sand sugar 0.01-5.0; edible salt 0.01-2.0; 80%-acetic acid 0.02-1.0; dried milk or cream 0.01-5.0; quail eggs 0.1-30.0; food additive 0.005-2.5, and water.
EFFECT: improved quality of mayonnaise having taste of black olives and odor of brandy mint and bayberry.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MAYONNAISE | 2005 |
|
RU2284127C1 |
| MAYONNAISE "PROVANSAL" | 1998 |
|
RU2135005C1 |
| MAYONNAISE | 2005 |
|
RU2322087C2 |
| MAYONNAISE | 2006 |
|
RU2321273C1 |
| MAYONNAISE | 2005 |
|
RU2345569C2 |
| CALCIUM-CONTAINING EMULSION FOOD PRODUCT | 2009 |
|
RU2423056C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2423055C2 |
| MAYONNAISE | 2005 |
|
RU2281006C1 |
| MAYONNAISE | 2009 |
|
RU2409988C1 |
| MAYONNAISE | 2006 |
|
RU2292168C1 |
