FIELD: food industry.
SUBSTANCE: invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: refined deodorised vegetable oil - 5.00-80.00, a sweetener - 0.4-3.0, culinary salt - 0.8-1.5, 80% acetic acid - 0.2-0.3, quilt egg - 0.01-8.0, quilt egg shell powder - 0.005-0.15, lemon acid - 0.01 -0.3 and water - balance.
EFFECT: invention allows to increase food and biological value of the product through enrichment with calcium.
15 cl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| EMULSION FOOD PRODUCT | 2009 |
|
RU2423055C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437580C2 |
| EMULSION FOOD PRODUCT | 2016 |
|
RU2636959C1 |
| MAYONNAISE WITH QUAIL EGG | 2007 |
|
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|
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|
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| EMULSION FOOD PRODUCT | 2010 |
|
RU2433747C1 |
| MAYONNAISE | 2009 |
|
RU2409988C1 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2423057C2 |
