FIELD: food products.
SUBSTANCE: mayonnaise contains refined and deodorised vegetable oil, fat-free soy flour, boiled waters from boiling of scallop soft roe, citric acid, sugar sand, table salt and mustard powder in declared amount. Mayonnaise may additionally contain minced boiled soft roe of scallop.
EFFECT: mayonnaise with low cholesterol content, higher biological value and stability, and increased shelf life.
2 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MODERATELY CALORIFIC MAYONNAISE | 2008 |
|
RU2362327C1 |
| MAYONNAISE | 2013 |
|
RU2524821C1 |
| MAYONNAISE SAUCE PRODUCTION METHOD | 2013 |
|
RU2524822C1 |
| EMULSION SAUCE PRODUCTION METHOD | 2008 |
|
RU2375919C1 |
| MAYONNAISE | 2015 |
|
RU2601570C1 |
| HIGH-CALORIC MAYONNAISE | 2009 |
|
RU2409990C1 |
| MAYONNAISE | 2009 |
|
RU2405384C1 |
| SALAD OIL | 2009 |
|
RU2390158C1 |
| MAYONNAISE SAUCE | 2018 |
|
RU2694680C1 |
| METHOD FOR PRODUCING OF PRESERVES | 2002 |
|
RU2240019C2 |
