MAYONNAISE Russian patent published in 2011 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. Mayonnaise contains initial ingredients represented by (wt %): deodorised refined vegetable oil - 45.7-45.85; modified starch -1.6-2.0; dry defatted milk - 1.0-2.5; dry milk whey -1.0-2.5; sugar sand -1.5-2.0; edible culinary salt - 0.9-1.2; dry fermented egg yolk - 0.3-0.6; 80% acetic acid - 0.2-0.4; food citric acid - 0.09-0.2; sodium bicarbonate - 0.03-0.05; guar and xanthum gums - 0.15-0.2; preserving agent - 0.1; water - balance.

EFFECT: invention allows to produce a product with a soft cultured milk taste resembling that of sour cream and without a distinct acetic flavour, with thick consistence and improved quality properties including stability, homogeneity, extended storage life.

6 cl, 3 ex