"LEGKIY" MAYONNAISE PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: method includes preliminary preparation of 5% chitosan solution by mixing of dry chitosan in 5% citric acid solution with following mixing during 5-15 minutes for chitosan dissolution. After that emulsifier is produced by mixing of 5% chitosan solution, sesame seeds protein concentrate and table mustard in ratio 1:2:2. Water-and-fat emulsion containing 25-40 wt % of vegetable oil is gradually added into obtained emulsifier mixing it till homogenous condition. After that salt, sugar and filler (dry apple and/or marrows, cilantro and/or basil and/or celery powder) are added. Obtained product is subjected to homogenisation treatment during 2-5 minutes till obtaining of end product with following components ratio, wt %: emulsifier 8.0-10.0; salt 0.8-1.0; sugar 3.0-5.0; filler 10-15.0; rest of water-and-fat emulsion.

EFFECT: method allows to obtain diet mayonnaise with high biological value not containing eggs with high emulsion endurance and improved rheological properties.

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