METHOD FOR PRODUCING MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY BOSWELLIA EXTRACT Russian patent published in 2021 - IPC A23L27/60 

FIELD: oil and fat industry.

SUBSTANCE: invention relates to the oil and fat industry. A method for producing mayonnaise sauce based on aquafaba, characterized in that it involves mixing aquafaba, salt, sugar, vegetable oil and mustard, the resulting mixture is whipped until white, nanostructured dry Boswellia extract is added in the form of nanocapsules in a kappa-carrageenan shell or in the form of nanocapsules in a guar gum shell in an amount of 150-200 mg per 100 g of aquafaba and, without stopping whipping, poured in a thin stream of vegetable oil in a ratio of 2:1 to aquafaba, after obtaining a thick homogeneous foam, apple cider vinegar is added and beat for another 2 minutes, at the same time, 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar are added to 100 g of aquafaba.

EFFECT: invention makes it possible to obtain a mayonnaise sauce that has an increased biological value due to a nanostructured dry extract of Boswellia and an increased shelf life due to the absence of egg ingredients.

1 cl, 2 tbl, 4 ex