METHOD FOR PRODUCTION OF MAYONNAISE SAUCE Russian patent published in 2020 - IPC A23L27/60 

FIELD: food industry.

SUBSTANCE: invention relates to the fat and oil industry. Method for production of mayonnaise sauce based on aquafaba, including mixing of aquafaba, salt, sugar, vegetable oil and mustard, obtained mixture is beaten to white colour, then added nanostructured dry extract of guarana in sodium alginate, or in kappa-carrageenan, or in guar gum in amount of 0.1 % of weight of aquafaba and, without stopping whipping, is infused with a thin trickle of vegetable oil in ratio to aquafaba 2:1, after obtaining a thick homogeneous foam apple cider vinegar is added and whipped during 2 minutes, and per 100 g aquafaba are added 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar.

EFFECT: invention allows to manufacture a product with increased biological value due to nanostructured dry guarana extract with increased shelf life due to absence of egg ingredients.

1 cl, 2 tbl, 3 ex