FIELD: food industry.
SUBSTANCE: mayonnaise contains soybean oil, sugar, table salt, egg products, 9% acetic acid, mustard, softwood chlorophyll-carotene paste at a certain component ratio.
EFFECT: invention allows to improve the biological value of the product and to improve the organoleptic properties of mayonnaise.
| Title | Year | Author | Number |
|---|---|---|---|
| CALCIUM-CONTAINING EMULSION FOOD PRODUCT | 2009 |
|
RU2423056C2 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2423055C2 |
| MAYONNAISE | 2009 |
|
RU2409988C1 |
| MAYONNAISE | 2005 |
|
RU2345569C2 |
| COMPOSITION FOR OBTAINING SAUCE LIKE MAYONNAISE | 2007 |
|
RU2354143C2 |
| COMPOSITION FOR OBTAINING SAUCE LIKE MAYONNAISE | 2007 |
|
RU2354142C2 |
| MAYONNAISE-TYPE SAUCE WITH "BUD ZDOROV" FLAX MEAL | 2013 |
|
RU2524076C1 |
| FOOD EMULSION "OIL-IN-WATER" | 2001 |
|
RU2182446C1 |
| EMULSION FOOD PRODUCT | 2009 |
|
RU2437575C2 |
| EMULSION FOOD PRODUCT | 2010 |
|
RU2462883C2 |
