LOW FAT MAYONNAISE COMPOSITION AND METHOD FOR PRODUCING SAME

Provided are a low fat mayonnaise composition to which cellulose ether is applied, and a method of producing the same, in which the low fat mayonnaise composition includes 50 wt% or less of an emulsion with respect to the total weight of the composition, and cellulose ether and an excipient as a fat...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LEE, HYUN WOO, LIM, EUN JI, LEE, EUN JUNG, BAEK, HYON HO
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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:	Provided are a low fat mayonnaise composition to which cellulose ether is applied, and a method of producing the same, in which the low fat mayonnaise composition includes 50 wt% or less of an emulsion with respect to the total weight of the composition, and cellulose ether and an excipient as a fat substitute. Therefore, with the mayonnaise composition, low fat mayonnaise which includes an oil and fat 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.