FREMGANGSMAATE VED FREMSTILLING AV LAVKALORIPRODUKTER MED ET FETTINNHOLD PAA MINDRE ENN 30 % AV TYPE MAGER MAJONES OG/ELLER SAAKALT DRESSING AV SUR KJERNEMELK

FREMGANGSMAATE VED FREMSTILLING AV LAVKALORIPRODUKTER MED ET FETTINNHOLD PAA MINDRE ENN 30 % AV TYPE MAGER MAJONES OG/ELLER SAAKALT DRESSING AV SUR KJERNEMELK

Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and other spices such as mustard and pepper, a conventional thickeners such as alginic acid and its salts and...

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Bibliographische Detailangaben
1. Verfasser: JONSON, NILS BOERJE
Format: Patent
Sprache:nor
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:Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and other spices such as mustard and pepper, a conventional thickeners such as alginic acid and its salts and its 1.2-propylene glycol ester, carboxymethyl cellulose, starch and chemically modified starch, powdered fruit seeds; the fat content of the products being lower than 30%, preferably between 8% and 12%. Also described is a method of producing the low-calorie mayonnaise and dressing type products from treated sour buttermilk. The sour buttermilk is treated by exposure to temperatures and pressures sufficient to remove undesirable aromatic components therefrom.