NOVEL METHOD FOR PRODUCING STABILISED EDIBLE OIL-IN-WATER EMULSION CONTAINING NO FOOD ADDITIVES Russian patent published in 2016 - IPC A23D7/05 A23L27/60 

FIELD: food industry.

SUBSTANCE: invention relates to production of mayonnaises and filling sauces. Disclosed is a method of producing a stable food oil-in-water emulsion with insoluble natural fibres and food additives. Method comprises production of phase fibres by adding 75 % to 99 % of ionised water and/or demineralised water, from 0.1 % to 20 % of vegetable oil, from 0.01 % to 10 % insoluble natural fibres and from 0 % to 10 % of sugar into reactor under vacuum, under pressure of 0.01 to 1 bar, and while stirring. Said phase of fibres is pasteurised and homogenised. Edible oil-in-water emulsion is produced. Edible emulsion contains water, vinegar, egg yolk, vegetable oil and dry ingredients. Dry ingredients selected from salt, sugar, egg powder, condiments, spices and/or aromatic herbs. Resulting phase of fibres and edible oil-in-water emulsion are then mixed.

EFFECT: invention enables to obtain a product which is stable for 64 days without use of food additives.

10 cl, 2 dwg, 8 tbl, 6 ex