METHOD FOR MAKING MAYONNAISE WITH AVOCADO OIL AND MAYONNAISE WITH AVOCADO OIL Russian patent published in 2018 - IPC A23L27/60 

FIELD: fat and oil industry.

SUBSTANCE: method involves preliminarily preparing the emulsion concentrate by mashing the dry emulsifying agent in a first portion of the recipe amount of the oil, followed by aging to activate the hydrophobic center of the emulsifying agent molecules, wherein the amount of the first part of the mixture of avocado oil and vegetable oil other than avocado oil is equal to or no more than 6 times the amount of dry egg yolk; then water is introduced into the emulsion concentrate with table salt and sugar dissolved in it; further, the second part of the vegetable oil, other than avocado is poured into the coarsely dispersed emulsion, when the resulting mass is being homogenized and stirred, acetic acid is added at a concentration of 80% while continuing homogenization with stirring. Mayonnaise contains in mass%: refined deodorized vegetable oil – 42.6–65.7; avocado oil – 1.3–7.4; sugar – 1.5; table salt – 1.1; dry egg powder – 1.30; acetic acid 80 % – 0.55; water – balance.

EFFECT: invention makes it possible to increase the stability and viscosity of the finished product.

22 cl, 2 dwg, 2 ex, 4 tbl