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...

Ausführliche Beschreibung

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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