FIELD: oil and fat; food industries.
SUBSTANCE: method for producing mayonnaise sauce based on aquafaba is claimed. The method involves mixing aquafaba, salt, sugar, vegetable oil and mustard. The resulting mixture is whipped until white, nanostructured thiamine is added in sodium alginate or carrageenan, in an amount of 0.05% by weight of aquafaba. Without stopping whipping, vegetable oil is poured in a thin stream in a ratio of 2:1 to aquafaba. After obtaining a thick homogeneous foam, apple cider vinegar and beat are added for another 2 minutes.
EFFECT: mayonnaise sauce obtained by the proposed method can be used by consumers with an allergy to egg yolk or vegetarians.
1 cl, 2 tbl, 2 ex
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