DIETARY MAYONNAISE

FIELD: food industry, butter-fat industry. ^ SUBSTANCE: the suggested mayonnaise contains refined deodorized vegetable oil, dry skimmed milk, an emulsifier, a stabilizer, sodium bicarbonate, sugar, common salt, 80%-acetic acid and water. As an emulsifier and stabilizer it contains the powder obtaine...

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Bibliographische Detailangaben
Hauptverfasser:	FEDOROVA N.B, ARTEMENKO M.I, BUTINA E.A, PETRIK A.A, KALMANOVICH S.A, PAKHOMOV A.N, KORNENA E.P
Format:	Patent
Sprache:	eng ; rus
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:	FIELD: food industry, butter-fat industry. ^ SUBSTANCE: the suggested mayonnaise contains refined deodorized vegetable oil, dry skimmed milk, an emulsifier, a stabilizer, sodium bicarbonate, sugar, common salt, 80%-acetic acid and water. As an emulsifier and stabilizer it contains the powder obtained out of tomato residues obtained due to reducing tomato residues in a thin spirally rotating film of 0.1-0.5 mm thickness at pressure being 200-250 kg/cm3 and temperature of 20-30 C at certain ratios of components applied. Mayonnaise is characterized by increased stability of emulsion, improved rheological characteristics and higher resistance to oxidation. ^ EFFECT: higher efficiency. ^ 3 ex, 3 tbl