METHOD FOR PRODUCING A VITAMIN D-ENRICHED MAYONNAISE SAUCE Russian patent published in 2022 - IPC A23L27/60 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the fat and oil and food industries. Method for producing an aquafaba-based mayonnaise sauce is characterised by including mixing of aquafaba, salt, sugar, vegetable oil and mustard. The resulting mixture is whipped until white, nanostructured vitamin D in carrageenan, or nanostructured vitamin D in gellan gum, or nanostructured vitamin D in konjac gum, or nanostructured vitamin D in sodium carboxymethyl cellulose, or nanostructured vitamin D in high-ester apple pectin, or nanostructured vitamin D in low-ester apple pectin, or nanostructured vitamin D in high-ester citrus pectin, or nanostructured vitamin D in low-ester citrus pectin is added in the amount of 24 mcg per portion of aquafaba. A thin stream of vegetable oil is poured in while whipping at a ratio of 2:1 to the aquafaba. After a thick homogeneous foam is produced, apple cider vinegar is added, whipping for 2 more minutes.

EFFECT: invention expands the range of mayonnaises exhibiting high biological value due to the introduction of nanostructured vitamin D.

1 cl, 2 tbl, 8 ex