MAYONNAISE SAUCE Russian patent published in 2019 - IPC A23L27/60 

FIELD: fat and oil industry.

SUBSTANCE: invention relates to the fat and oil industry. Mayonnaise sauce includes deodorized refined sunflower oil, dry defatted milk, egg melange, salt, granulated sugar, stabilizing system – modified starches of cold swelling of starch E1422 and E1540 together with guar and xanthan gums, as acidity regulator – acetic or citric or lactic acid, or mixture of citric and acetic acids, spicy aromatic substance hydrolate and water at the following initial components ratio, %: deodorized refined sunflower oil – 20.00–40.00; dry defatted milk – 5.00–6.00; egg melange – 0–1.00; salt – 1.10; granulated sugar – 3.50–3.55; starch E1422 – 0.15–0.50; starch E1450 – 0.50–2.00; guar gum – 0.04-0.05; xanthan gum – 0.05–0.12; acidity regulator – 0.16–1.00; spicy aromatic substance hydrolate – 2.00–20.00; water – balance. Spicy aromatic substance hydrolate is represented by a hydrolate obtained from crushed rhizomes of ginger, or celery, or parsley, or parsnip, or a hydrolate obtained from milled seeds of coriander, or celery, or parsley.

EFFECT: invention allows to expand range of low-fat mayonnaise sauces, improve organoleptic properties, namely appearance, taste and aroma, as well as enrich the sauce with spicy aromatic biologically active substances.

1 cl, 6 tbl, 5 ex