Low fat mayonnaise composition and method for producing same

The present invention relates to a low fat mayonnaise composition to which cellulose ether is applied, and to a method for producing the same. The low fat mayonnaise composition according to the present invention comprises 50 wt % or less of an emulsion relative to the total weight of the compositio...

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Bibliographische Detailangaben
Hauptverfasser:	LEE, HYUN WOO, LIM, EUN JI, LEE, EUN JUNG, BAEK, HYON HO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a low fat mayonnaise composition to which cellulose ether is applied, and to a method for producing the same. The low fat mayonnaise composition according to the present invention comprises 50 wt % or less of an emulsion relative to the total weight of the composition, and cellulose ether and an excipient as fat replacers. Thus, with the mayonnaise composition of the present invention, low fat mayonnaise which contains oil content of 1/2 or less may be produced from only a vegetable material having phase stability at various temperatures without using eggs which may lead to an allergy and may serve as a primary source of increasing cholesterol.