Desarrollo de un nuevo producto aderezo sustituto de la mayonesa, exento de huevo, bajo en grasa y a base de proteína de soya

摘要

This thesis presents an investigation and creation of a new product which gives to the consumer the option to replace the traditional mayonnaise, keeping similar organoleptic properties. It is a vegetal dressing that offers improved nutritional values because of its formula. This product has low quantities of oil, it doesn't contain egg and it has been formulated with soy protein. As a result, this investigation aims for an interesting and healthy proposal that could be useful for the sauces and garnishes market.