METHOD OF THE LOW-CALORIC “NIZHEGORODSKY” MAYONNAISE PRODUCTION Russian patent published in 2018 - IPC A23L27/60 

FIELD: fat and oil industry.

SUBSTANCE: low-calorie mayonnaise with tomato, containing the refined deodorized vegetable oil, skimmed milk powder, edible vegetable phospholipids, sodium bicarbonate, sugar, salt, 80 % acetic acid and water. Contains fat-and-oil phospholipid product as edible vegetable phospholipids, produced by phospholipid concentrates extraction by ethyl alcohol at ratio (1:3) – (1:7) and of temperature of 40 °C with formation of the phospholipids alcohol-soluble and alcohol-insoluble fractions, separating the phospholipids alcohol-soluble fraction from the phospholipids alcohol-insoluble fraction and their subsequent removal from the alcohol-soluble fraction of the ethyl alcohol under vacuum with formation of the oil-fat phospholipid product, and further contains a tomato marc powder obtained by tomato marc grinding in a thin spirally rotating film with thickness of 0.1–0.5 mm at a pressure of 200–250 kg/cm³ and temperature of 20–30 °C. Adding the spices to mayonnaise at the rate of 0.4 g of spices for 1 g of mayonnaise.

EFFECT: invention makes it possible to expand the emulsion-type sauces range, improve organoleptic parameters by eliminating the use of flavoring agents, increase resistance to microbiological and oxidative damage, produce the optimal viscosity mayonnaise, which has dietary properties.

1 cl