MAYONNAISE Russian patent published in 2009 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: mayonnaise contains following components in wt %: vegetable refined flavoured oil 66.7; milk whey protein concentrate 0.01-0.20; fermented egg yolk 0.12-0.18; mustard powder 0.25-0.90; stabiliser in form of mixture of 1/3 of xanthan gum and 2/3 of guar gum 1.00-1.40; sand sugar 1.50-3.50; table salt 0.9-1.30; 70% acetic acid 0.30-0.60; the rest is water. Mayonnaise can also contain "Gorchica" flavouring agent in quantity not more than 0.1 wt % and natrium bicarbonate in quantity not more than 0.05 wt %.

EFFECT: invention allows to expand range of food products in form of mayonnaises and increase product stability while keeping and reduce content of cholesterol.

3 cl, 4 ex