FIELD: food industry.
SUBSTANCE: mayonnaise includes refined deodorised vegetable oil, mustard powder, egg powder, a food acidic component, sugar sand, food soda, food salt, a biologically active additive and water. The food acidic component is represented by tartaric acid; the biologically active additive is represented by CO2-extract of black currants and "Bioiodine" iodated food protein. The components for the mixture preparation are taken at the specified weight ratio.
EFFECT: invention allows to produce mayonnaise with increased nutritive and biological value and high emulsion stability.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| EMULSION FOOD PRODUCT (VERSIONS) | 2001 |
|
RU2231270C2 |
| MAYONNAISE | 2009 |
|
RU2409988C1 |
| MAYONNAISE | 2005 |
|
RU2322088C2 |
| MAYONNAISE "PROVANSAL" | 1998 |
|
RU2135005C1 |
| MAYONNAISE "PROVANSAL-CREAM" | 2003 |
|
RU2234841C1 |
| EMULSION FOOD PRODUCT | 2016 |
|
RU2636959C1 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437579C2 |
| MAYONNAISE COMPOSITION | 1999 |
|
RU2167547C1 |
| MAYONNAISE WITH QUAIL EGG | 2007 |
|
RU2325821C1 |
| EMULSION LAW-CALORIC 50%-FATTY FOODSTUFF | 2004 |
|
RU2268603C1 |
