MAYONNAISE PREPARATION METHOD Russian patent published in 2013 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry and refers to mayonnaise-type food emulsions. The mayonnaise preparation method envisages dry components stirring with water and egg melange introduction. Then the mixture is heated up to 80°C and maintained during 15-20 minutes, cooled to 68-72°C and maintained during 20-30 minutes with subsequent cooling to 45°C. One performs vegetable oil and 70% acetic acid introduction and homogenisation. One proceeds with dry components stirring with water, egg melange introduction, vegetable oil and 70% acetic acid introduction and homogenisation in an NGD-5.5 homogeniser under a pressure of 3.0 kg/cm². Egg melange is used in an amount of 25-50% of the ready product weight.

EFFECT: product storage life and microbiological stability is enhanced during storage; equipment performance is enhanced.

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