Mayonnaise and Method for its Production

1. Technical Result Reduce of manufacturing cost and widening of the assortment. 2. Essence Mayonnaise comprises (mass %): as a protein containing mass - 17,1-60.95 soy milk, 1-5 mustard paste, 28-75 vegetable oil and/or fats, as thickener - 1,5-6,0 wheat flour, 0,8-2,5 sugar, 0,15-0,7 aromatizant,...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Chinchaladze, Avtandil, Beriashvili, Levan, Kikalishvili, Revaz, Beraja, Levan
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!