FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular, to its fat-and-oil branch. The mayonnaise contains deodorised refined vegetable oil - 65-68 wt %, egg yolk - 7-8.5 wt %, sugar - 3-4 wt %, salt - 0.7-0.9 wt %, lemon juice - 0.5-0.7 wt %, linseed floor - 0.3-1.0 wt % and water - up to 100 wt %.
EFFECT: invention allows to improve rheological properties of the mayonnaise and enhance resistance to emulsion stratification under thermal impact.
2 cl, 4 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MAYONNAISE | 2015 |
|
RU2601570C1 |
| MODERATELY CALORIFIC MAYONNAISE | 2008 |
|
RU2362327C1 |
| MAYONNAISE | 2009 |
|
RU2409988C1 |
| METHOD FOR PRODUCTION OF MAYONNAISE SAUCE | 2020 |
|
RU2739600C1 |
| METHOD FOR PRODUCTION OF A MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY EXTRACT OF PROPOLIS | 2020 |
|
RU2739599C1 |
| HIGH-CALORIC MAYONNAISE | 2009 |
|
RU2409990C1 |
| METHOD FOR PRODUCTION OF MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY NETTLE EXTRACT | 2020 |
|
RU2739602C1 |
| METHOD FOR PRODUCTION OF A MAYONNAISE SAUCE | 2019 |
|
RU2721276C1 |
| METHOD FOR PRODUCING MAYONNAISE SAUCE WITH NANOSTRUCTURED THIAMINE | 2022 |
|
RU2796925C1 |
| MAYONNAISE | 2007 |
|
RU2348180C1 |
