LOW CHOLESTEROL MAYONNAISE

PROBLEM TO BE SOLVED: To obtain a low cholesterol mayonnaise which has an excellent emulsion state and is fit for the definition of mayonnaise established by Japanese Agricultural Standards. SOLUTION: This low cholesterol mayonnaise is a mayonnaise obtained by emulsifying an oil phase and a water ph...

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Bibliographische Detailangaben
Hauptverfasser:	HAYASHI SHIGEKO, NAKANISHI YOSHIKAZU
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a low cholesterol mayonnaise which has an excellent emulsion state and is fit for the definition of mayonnaise established by Japanese Agricultural Standards. SOLUTION: This low cholesterol mayonnaise is a mayonnaise obtained by emulsifying an oil phase and a water phase, has 0.007-0.03 wt.% cholesterol content, contains a granule fraction and a plasma fraction selected from lysed yolk as an emulsifying agent and the ratio of cholesterol amount in the granule fraction to that in the plasma fraction of >=0.4.