EDTA - FREE MAYONNAISE AND METHOD FOR THE PRODUCTION THEREOF
摘要
An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.
申请公布号
WO2013189709(A1)
申请公布日期
2013.12.27
申请号
WO2013EP61159
申请日期
2013.05.30
申请人
UNILEVER N.V.;UNILEVER PLC;CONOPCO, INC.,
发明人
ACHARYA, PARAG;DA FONSECA SELGAS MARTINS VAN DER MAATEN, SARA ISABEL;VREEKER, ROBERT