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

Bibliographische Detailangaben

Hauptverfasser:	LEE, Eun Jung, BAEK, Hyon Ho, LEE, Hyun Woo, LIM, Eun Ji
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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