MAYONNAISE SAUCE Russian patent published in 2014 - IPC A23L1/24 A23D7/15 

FIELD: food industry.

SUBSTANCE: mayonnaise sauce contains refined deodorised vegetable oil - 35.000-45.000 wt %, mustard powder - 1.200 wt %, sugar sand - 3.000 wt %, culinary food salt - 2.000 wt %, culinary salt - 0.05 wt %, 80% acetic acid - 1.000-1.100 wt %, curcumin antioxidant - 0.002-0.009 wt %, drinking water - balance. The sauce contains a vegetal origin protein filler represented by garbanzo protein isolate used in the form of a hydrated mixture with egg powder in an amount of 2.200-6.100 wt %, thermally treated at a temperature of 60-65°C.

EFFECT: mayonnaise sauce contains decreased cholesterol content, increased protein content, high emulsion stability and increased fat phase resistance to oxidation.

3 tbl, 3 ex