MAYONNAISE Russian patent published in 2011 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: mayonnaise contains initial components, wt %: deodorised refined vegetable oil 30-70; fermented chicken and/or quail egg melange in a dry or liquid form 0.8-5.0; sand sugar 1.0-3.5; culinary salt 0.7-1.5; structure-former stabiliser 0.05-3.5; acidity regulator 0.1-0.5; preserving agent no more than 0.1; oxidation preventive agent 0.005-0.1; "Mustard" flavouring or ground mustard 0.001-0.3 and water - the rest.

EFFECT: extending the range of mayonnaises with high organoleptic properties, prescribed physicochemical properties and deriving economic effect from serial production of the product due to its prime cost reduction.

4 cl, 5 ex