LOW FAT MAYONNAISE COMPOSITION AND METHOD FOR PRODUCING SAME

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...

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Hauptverfasser: LEE, Eun Jung, BAEK, Hyon Ho, LEE, Hyun Woo, LIM, Eun Ji
Format: Patent
Sprache:eng ; fre ; ger
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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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creator LEE, Eun Jung
BAEK, Hyon Ho
LEE, Hyun Woo
LIM, Eun Ji
description 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.
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subjects 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
title LOW FAT MAYONNAISE COMPOSITION AND METHOD FOR PRODUCING SAME
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