Mayonnaise |
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IPC classes for russian patent Mayonnaise (RU 2531238):
      
Fruit sauce production method / 2527530
Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
Gluten-free vegetable sauce / 2527492
Gluten-free vegetable sauce contains the initial components at the following ratio: 30% tomato paste - 34.00-35.00 wt %, sauteed bulb onions - 4.50-20.00 wt %, sauteed carrots - 0.50-4.40 wt %, vegetable oil - 4.00-15.00 wt %, gram flour and/or gram protein isolate - 3.50-7.50 wt %, food culinary salt - 1.30-3.10 wt %, sugar sand - 0.10-8.80 wt %, ground red pepper - 0.01-0.30 wt %, cinnamon - 0.01-0.06 wt %, fresh or dried leafy greens - 0.01-1.00 wt %, 80% acetic acid - 0.01-0.60 wt %, water - balance. The gluten-free vegetable sauce has a high biological value.
Method for production of girasol-sunflower-based pureed preserves / 2526700
Method envisages recipe components preparation, girasol-sunflower and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation.
Fruit sauce production method / 2524881
Method involves mixing cherry plum puree, apple puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves, red hot chilli pepper and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
 Mayonnaise sauce production method / 2524822
Mayonnaise sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition.
Mayonnaise / 2524821
Mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder.
 Mayonnaise and its production method / 2524246
In the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance.
Mayonnaise production method / 2524239
Method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing.
Mayonnaise-type sauce with "bud zdorov" flax meal / 2524076
Mayonnaise-type sauce with flax meal contains vegetable oil or a mixture of vegetable oils, an emulsifier, mustard powder, salt, sugar, food citric or acetic acid, flavour additives, spices and water. The emulsifier is represented by flax meal at the specified components ratio.
Fruit sauce production method / 2524039
Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
Method for producing of red sauce / 2246868
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.
Method for preparing of red sauce / 2246869
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts.
Method for preparing sauce / 2250692
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, basil and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for obtaining sauce / 2250693
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for obtaining red sauce / 2250694
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, mustard and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for manufacturing sauce / 2250695
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, Jamaica pepper and coriander in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for obtaining tomato sauce / 2250696
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for preparing tomato sauce / 2250697
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and nutmeg in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for preparing tomato sauce / 2250698
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Dietary mayonnaise / 2251347
Dietary mayonnaise contains deodorized refined vegetable oil, dry fat-free milk, sodium alginate, plant food phospholipids, mustard powder, sodium dioxide, sugar, edible salt, 80%-acidic acid, and water. Plant food phospholipid used is fat-and-oil phospholipid product produced by four-fold extraction with the use of ethyl alcohol of preliminarily defatted phospholipids at defatted phospholipids : ethyl alcohol ratio of 1:3 - 1:5, with accompanying production of phosphatidylcholine alcoholic solution and alcohol-insoluble sediment. Alcoholic solution of phosphatidylcholine is separated from sediment and ethyl alcohol is removed from alcoholic solution of phosphatidylcholine under vacuum to obtain fat-and-oil phospholipid product.
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FIELD: food industry. SUBSTANCE: invention relates to fat-and-oil branch of food industry. The mayonnaise includes refined deodorised vegetable oil - 40÷60, unrefined first cold pressing olive oil - 5÷20, albumen and/or yolk chicken egg powder - 2.0÷9.0, sugar - 1.5÷3.0, culinary salt - 0.8÷1.5, 80%-acetic acid - 0.5-1.8, mustard essential oil - 0.05÷0.2, water - balance. The initial components quantities are expressed in terms of wt %. The mayonnaise may additionally contain beta-carotene in an amount of 0.003 wt %, ethylenediaminetetraacetate in an amount of 0.005 wt %, lactic acid in an amount of 0.1÷0.2 wt % and/or potassium sorbate in an amount of 0.05÷0.1 wt %. EFFECT: invention ensures storage life increase due to combination and interaction of all the ingredients included into the mayonnaise composition, a high antimicrobial activity that is higher than with mayonnaise compositions with mustard powder and is achieved due to synergistic effect of all the ingredients in the composition, especially, essential mustard oil and 80% acetic acid; the product has a mustard taste and specific olive savour; enhanced dietary value of the product is ensured. 8 cl, 7 tbl, 3 ex
The technical field to which the invention relates. The invention relates to the oil industry. The level of technology Mayonnaise is a stable finely dispersed water-in-oil emulsion of the type oil-in-water, where the oil droplets and oil-soluble components are uniformly distributed in a continuous phase containing water and water soluble components of the formulation. Known 3 types of mayonnaise: high-calorie, srednekaloriynye and low-calorie. Known high-calorie mayonnaise "Provencal" (SU 1741740). This mayonnaise contains part of the oil refined deodorized and 65.4%, egg powder 5,0%, dry obedienoe milk of 1.3%, mustard powder of 0.75%, sodium bicarbonate 0.05%, the sugar-1.5%, table salt 1,1%, acetic acid of 80%to 0.75%, the water - the rest. Famous mayonnaise, low-calorie (EN 2064768), containing (wt.%): vegetable oil - 31,0÷33,0, egg powder 1,58÷1,62, milk powder 6,3÷6,5, flour 4,0÷6,0, soda drinking 0,21÷0,23, salt cookbook : 1,18÷1,22, sugar 1,58÷1,62, acetic acid 70%0,6÷0,8, sorbic acid 0,02÷0,06, mustard powder of 0.25-0.75 and serum lactic acidity 70/75°/T. A common shortcoming of these mayonnaise is their low dietary value. Another disadvantage of mayonnaise is the presence of a solid frequent the C, in particular mustard powder. The presence of solid particles reduces the stability of mayonnaise in relation to stratification and affects the manufacturability, storage and transportation of mayonnaise. Know about the ability of mustard powder to prevent the growth of microorganisms, which allows to use mustard powder to increase retention as a natural preservative. The powder is a water-insoluble and fats solid particles. When mixed with water and/or water-fat emulsion powder forms a suspension. The disadvantage of mustard powder is that it has a strong irritant of the eyes and the respiratory tract by the action that leads to the use of personnel protective equipment and increases the costs for the ventilation of the workroom. However, the main drawback of mustard powder is the fact that the deposition of particles from suspension mustard powder leads to the formation of the cavities and on the walls of the equipment lumps and precipitation, consisting of a dense associates sticky particles, oils and products of their pitch, which leads to the necessity of periodic stop production to clean. The first task of the present invention is to improve the manufacturability of mayonnaise while maintaining mustard taste. To solve C the villas mayonnaise perform in the form of an emulsion, not containing solid particles, for which the mayonnaise instead of mustard powder includes essential mustard oil with the taste of mustard and having the best preservative properties than mustard powder. The second objective of the present invention is to make mayonnaise taste of olive oil and increasing dietary values, in particular the content of monounsaturated fatty acids, in particular oleic acid and squalene, sterols, terpene alcohols, Tocopherols and polyphenols. To solve the second task includes mayonnaise olive oil unrefined first cold pressing of olives, with high content of monounsaturated fatty acids, oleic acid, squalene, sterols, terpene alcohols, Tocopherols and polyphenols. The highest concentration of listed components characteristic of the faction first cold pressed extra virgin olive oil. These components give the oil a high antioxidant activity, prevents the increase in peroxide value. Preventing the growth of peroxide value is important and allows a long time to maintain the biological activity of fat-soluble vitamins. Adding these components in the diet fills the need for vitamin E. this fraction in addition to these components contains bitterness and pacificasia aromatic components, not typical for other fractions of olive oil, these bitter and aromatic components allow you to create the distinctive taste of olives. Disclosure of inventions The term "liquid fatty phase", as used here, means the liquid phase emulsion comprising oil and soluble oil components, is not miscible with water. The term "liquid continuous phase", as used here, means the liquid phase of the emulsion, which is an aqueous solution of the components, soluble in water and is not miscible with oils. The term "mayonnaise", as used here, means a fine emulsion liquid fatty phase in a liquid continuous phase. The term "egg products", as used here, means soluble in the liquid continuous phase of the dry protein powder or egg yolks poultry or their mixture. The term "emulsifier"as used here, means soluble in the liquid continuous phase, the amphiphilic component of mayonnaise, which is able to stabilize the fatty phase in an aqueous phase and to prevent or inhibit coalescence of the droplets of the fatty phase. Preferably, the emulsifier is a egg products. The term "food acid", as used here, refers to any soluble in the liquid continuous phase acid, allowed to apply in prod is the settlement power. Preferably, food acids include acetic acid and lactic acid. The term "flavoring", as used here, means soluble in the liquid continuous phase additive, with the exception of food acids, providing one of the components of taste. Preferred flavorings include table salt and sugar. The term "preservative"as used here, refers to any food additive which is soluble in the liquid phase and prevent the growth and/or proliferation of microorganisms and/or has a microbicide activity. The object of the invention is mayonnaise, which includes refined and deodorized vegetable oil, olive oil unrefined first cold pressed, water, protein powder and/or the yolk of chicken eggs, sugar, table salt, acetic acid 80%and mustard essential oil with the following content of components, wt.%:
In the first preferred variant of embodiment of mayonnaise also contains beta-carotene in the amount of 0.003 wt.%. In a second preferred variant of embodiment mayonnaise further comprises ethylenediaminetetraacetate in the amount of 0.005 wt.%. In the third preferred variant of embodiment mayonnaise additionally contains as a food acid lactic acid is an amount of 0.1÷0.2 wt.%. In the fourth preferred variant of embodiment mayonnaise additionally contains, as a preservative potassium sorbate in an amount of 0.05÷0.1 wt.%. The first task of the present invention is to improve the manufacturability of mayonnaise. The problem is solved by the fact that instead of mustard powder use essential mustard oil in an amount of not less than 0.05 wt.%. Essential mustard oil is a liquid that easily mixes with the components of the mayonnaise with the formation of liquid solutions. Increasing processability is expressed, in particular, that reduced or practically eliminated sludge formation and deposits on the walls and in the cavities of the equipment for production and storage of mayonnaise. Additionally, replacement of mustard powder mustard essential oil helps to keep the mustard flavor and antimicrobial activity typical of mustard powder, as it has been unexpectedly discovered that essential mustard oil gives the mayonnaise according to the invention mild mustard flavor and effectively prevents the growth of microorganisms. Antimicrobial activity of essential mustard oil and the ability of the well to mix with the components of mayonnaise higher than those of mustard powder, which ensures longer shelf life of mayonnaise and allows snis the th or to eliminate the need to use preservatives to achieve the specified retention period. In particular, the mayonnaise according to the invention may include reduced to less than 0.1 wt.%. the content of the preservative potassium sorbate, for example, of 0.05÷0.1 wt.%. Mustard taste mayonnaise according to the invention is provided when the content of volatile mustard oil at least 0.05 wt.%. Further increase of the content to the value of more than 0.2 wt.% gives a pronounced spicy taste, not typical mayonnaise according to the invention. Refined and deodorized sunflower oil and olive oil unrefined extra virgin olive oil include mayonnaise according to the invention in a quantity sufficient to obtain a thick smooth consistency, in particular in an amount of not less than 45 wt.%. The number of oils in the composition of mayonnaise may not be more than 80%, since the use of the higher content of oils produced emulsion water in oil. Thus, the total content of the oils in the mayonnaise is in the range of 45÷80 wt.%. The second objective of the present invention is to increase the dietary values, in particular the increase in the content of monounsaturated fatty acids, oleic acid, squalene, sterols, terpene alcohols, Tocopherols and polyphenols. The problem is solved in that in addition to vegetable oil rafinirovannom deodorized mayonnaise includes oil olivkovoe neratinib the Noah first cold pressed. When the ratio of the vegetable oil refined and deodorized oil olivkovogo unrefined first cold pressed in the range from 2:1 to 12:1, to achieve high dietary value of the mayonnaise according to the invention, as well as the flavor of olive oil. The mayonnaise according to the invention contains not more than 20 wt.% oil olivkovogo unrefined first cold pressed. With further increase in the content of the first oil observed undesirable dominance of the olive oil taste. It is known that the intensity of peroxidation increased fat in the dispersed fat systems, such as mayonnaise, which leads to oxidative damage. To combat this phenomenon in the fatty phase of the mayonnaise according to the invention can be included known inhibitor of lipid peroxidation - beta-carotene. The disadvantage of this known inhibitor is to increase the risk of hypervitaminosis of vitamin A. it has been Unexpectedly shown that the introduction of faction, first cold pressed olive oil in the fatty phase by reducing the concentration of beta-carotene, effective for inhibition of lipid peroxidation to 0.003 wt.%. To stabilize the fatty phase and the solid components of the aqueous phase from catalyzed by metals of variable valency oxidative processes mayonnaise according to the invention can in luceti ethylenediaminetetraacetate when the content of 0.005 wt.%. The mayonnaise according to the invention includes a protein powder and/or the yolk of chicken eggs, which acts as an emulsifier. The protein powder and/or the yolk of chicken eggs can be used in amounts effective to obtain a stable emulsion of mayonnaise. It was established that the amount in the range of 2.0 to 9.0 wt.% is effective. As flavorings mayonnaise according to the invention may include sugar, table salt, food acids, such as acetic acid and lactic acid. Beyond the content of the flavoring components mayonnaise can be selected taking into account the fact that the sharp increase in the bookmarks sodium salt, food acids, and sugar over certain values mayonnaise gains, respectively, salty, sour and sweet taste, is not peculiar to the mayonnaise according to the invention. The selected combination of components provides technological mayonnaise with high nutritional value, with a slight hint of olive oil and mustard and homogeneous consistency of light cream color. The invention can be used for industrial and non-industrial production of mayonnaise. Non-industrial production implies any commercial use, in particular the manufacture of mayonnaise according to the invention on the catering. The implementation of izopet the deposits The following example is given for purposes of illustration and in no way limits the breadth of interpretation of the requested claims. Competent specialist that owns the information that is disclosed in the present invention are known obvious modifications and equivalent replacement of signs, not exceeding the limits of the present invention. Example 1. Getting mayonnaise compositions in accordance with the present invention. A General method of obtaining mayonnaise For the preparation of mayonnaise in mixer, which provides heating and cooling product, serves prescription quantity of softened water, sugar and salt. The mixture is pasteurized at a temperature of about 90°C and then cooled to a temperature making protein powder and/or yolks of eggs (about 35°C). After making protein powder and/or yolks of eggs produced their pasteurisation (70°C) and then further cooled to room temperature. When the set temperature is reached, if it is provided by the recipe, made a preservative (potassium sorbate) and antioxidant (EDTA or beta-carotene). The cooled mixture is dispersed vegetable oil refined deodorized, olive oil unrefined first cold pressed (Extra Virgin), essential mustard oil. Then entered the solution of the criminal code is usnei acid and optional lactic acid. The mixture is homogenized and selected the sample for carrying out physical and chemical analysis and organoleptic evaluation of the tasting Commission. In the following Table 1 shows the compositions of mayonnaise, which is obtained in accordance with the above method.
The resulting compositions have a light flavor olive oil and mustard, smooth consistency, light cream color and are characterized by the following physico-chemical parameters, disclosed in Table 2.
The above characteristics of the compositions of mayonnaise fully comply with the requirements of GOST R 53590-2009 as acidity (pH=3,5÷5,0), stability of the emulsion (not less than 98%)and the effective viscosity of not less than 5.0 PA·s at 20°C). Example 2. Comparison of the microbiological stability of mayonnaise with mustard essential oil and mayonnaise and mustard powder. In order to compare the antimicrobial properties of essential mustard oil and mustard powder were obtained comparative compositions mayonnaise No. 1'No. 3' and 6' for mayonnaise compositions of the present invention, which is similar to mayonnaise compositions No. 1, No. 3 and No. 6 of example 1, except that the compositions No. 1'No. 3' and 6' instead of mustard essential oils of mustard powder. Detailed ingredients of mayonnaise No. 1'No. 3' and 6' (may nez comparison) are presented in table 3.
To determine the microbiological stability of mayonnaise compositions№1, №1', №3, №3', №6 and 6' were stored in open containers at a temperature of +10°C and from 15 days storage samples were taken mayonnaise for the determination of the content of pathogenic microorganisms (yeast and mould). The shelf life of mayonnaise was determined by the period during which the mayonnaise meets the requirements of SanPiN 2.3.2.1078-2001 (yeast not more than 500 CFU/g, the content of the mold is not more than 50 CFU/g). In the following table 4 presents the retention obtained by the above method.
* in parentheses are the percentage increase in the shelf life of mayonnaise compositions of the present invention (No. 1, No. 3 and No. 6) compared with the corresponding composition comparison (No. 1'No. 3' and 6'). As can be seen from the above table 4, essential mustard oil not only improves the manufacturability of mayonnaise, but also more effectively increases the shelf life of mayonnaise in comparison with mustard powder. Example 3. The effect of mustard essential oil on microbiological stability of the compositions of mayonnaise The main antimicrobial component of any mayonnaise or mayonnaise sauce is acetic acid. It creates an acid environment with a pH that is required to slow the growth of bacterial is Laura and slows microbial spoilage of the product. One of the main reasons for the high antimicrobial activity of mayonnaise compositions of the present invention, containing essential mustard oil, in comparison with compositions containing mustard powder is a synergistic antimicrobial interaction mustard essential oil components mayonnaise and primarily with acetic acid. Synergistic antimicrobial effect of essential mustard oil and acetic acid can be observed when comparing antimicrobial resistance mayonnaise compositions of the present invention with mayonnaise compositions similar to the compositions of the present invention, but which excluded essential mustard oil or acetic acid (mayonnaise comparison). Below in tables 5 and 6 presents the composition of the mayonnaise-like structures No. 1, No. 3 and No. 6, but in which there is no essential mustard oil (table 5, the compositions No. 9-11) or acetic acid 80% (table 6, the compositions No. 12-14).
Compositions No. 1, No. 3 and No. 6 of the present invention and the compositions No. 9-14 (mayonnaise comparison) was subjected to tests for microbiological stability. To determine the microbiological stability of mayonnaise compositions No. 1, No. 3, No. 6 and No. 9-14 kept in open containers at a temperature of +10°C and Dating from the 12th day of storage samples were taken mayonnaise for measuring the population of contents pathogenic microorganisms (yeast and mould). The shelf life of mayonnaise was determined by the period during which the mayonnaise meets the requirements of SanPiN 2.3.2.1078-2001 (yeast not more than 500 CFU/g, the content of the mold is not more than 50 CFU/g). In the following table 7 presents the shelf life of mayonnaise according to the present invention (compositions No. 1, No. 3 and No. 6) and mayonnaise comparison (compositions No. 9-14).
As can be seen from the above table 7, the mayonnaise compositions of the present invention, containing essential mustard oil and acetic acid 80%, have a higher microbiological stability than compositions mayonnaise, containing only essential mustard oil or only acetic acid. Thus, essential mustard oil is a effective synergistic antibacterial agent for mayonnaise compositions of the present invention. 1. Mayonnaise, including refined and deodorized vegetable oil, olive oil unrefined first cold pressed, water, protein powder and/or the yolk of chicken eggs, sugar, table salt, acetic acid 80%and mustard essential oil when the next original content, wt.%:
2. The mayonnaise according to claim 1, which additionally contains beta-carotene in the amount of 0.003 wt.%. 3. The mayonnaise according to claim 1, which further comprises ethylenediaminetetraacetate in the amount of 0.005 wt.%. 4. The mayonnaise according to claim 1, which further comprises lactic acid in an amount of 0.1÷0.2 wt.%. 5. The mayonnaise according to claim 1, which additionally contains potassium sorbate in an amount of 0.05÷0.1 wt.%. 6. The mayonnaise according to claim 1, wherein the liquid continuous phase comprises as preservative potassium sorbate at a content of 0.001 to 0.1 wt.%. 7. The mayonnaise according to claim 1, wherein the liquid continuous phase comprises sugar as a flavor additive at a content of 0.1 to 10.0 wt.%. 8. The mayonnaise according to claim 1 or 7, characterized in that the liquid continuous phase in Kacha is TBE flavorings include table salt content of 0.1 to 2.0 wt.%.
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