METHOD FOR PRODUCING CONGEALABLE MAYONNAISE AND MAYONNAISE PRODUCES OF LOW OIL CONTENT AND OIL-IN-WATER EMULSION STRUCTURE

摘要

Freezable oil-in-water emulsion type mayonnaise and mayonnaise prods. with low oil content are prepd. by mixing 40-70 wt.% edible oil, pref. sunflower oil, 0.1-1.0 wt.% oil soluble emulsifier and stabiliser, 10-32 wt.% water and salt, sugar, e powdered milk or the appropriate amt. of cream or soured cream totalling 8-20 wt.%, adding to the mixt. 0.1-1.5 wt.% structurising agents like pref. xanthan gum or starch, and opt. not more than 5 wt.% egg yolk, and finally adjusting the pH of the mixt. with vinegar, lemon juice and opt. mustard to 3-5. - The resulting mixt. is homogenised in the known way, opt. supplemented with one or more vegetables, herbs or mushrooms and quick-frozen.