METHOD FOR PRODUCTION OF MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY NETTLE EXTRACT Russian patent published in 2020 - IPC A23L27/60 

FIELD: food industry.

SUBSTANCE: invention relates to the fat and oil industry. Method for production of aquafaba-based mayonnaise sauce envisages mixing of aquafaba, salt, sugar, vegetable oil and mustard, the obtained mixture is beaten to white colour, nano-structured dry extract of nettle is added in amount of 0.5 % of aquafaba weight and, without stopping beating, vegetable oil is poured in a fine trickle with a trickle at ratio of 2:1 to the water aquafaba, after production of a thick homogeneous foam apple cider vinegar is added and whipped during 2 minutes, and per 100 g of aquafaba 6 g of sugar, 3 g of salt, 5 g mustard and 6 g of apple cider vinegar.

EFFECT: invention enables to obtain a product which has high biological value due to content of rich in vitamins and microelements with longer shelf life.

4 cl, 2 tbl, 3 ex