| 摘要 |
PURPOSE: A low fat mayonnaise composition and a manufacturing method thereof are provided to sublate the use of eggs, reduce the fat content into half, and be stable at various temperatures. CONSTITUTION: A low fat mayonnaise composition comprises 1-3 wt% of cellulose ether and 1-20 wt% of diluting agent. The low fat mayonnaise composition additionally includes a stabilizer. The cellulose ether is hydroxypropylmethylcellulose. The hydroxypropylmethylcellulose has a structure in which cellulose main chain is substituted with 19-30% of a methoxyl group and 4-20% of a hydroxypropyl group. The diluting agent is selected from isolated soy protein, skimmed milk powder or starch. The stabilizer is selected from a group consisting of xanthan gum, carrageenan, locust bean gum, guar gum, alginic acid and agar, and 0.05-1 wt% of the stabilizer is included based on the total weight of the mayonnaise composition. [Reference numerals] (S11) Step of hydrating cellulose ether and a diluting agent; (S12) Step of primarily stirring by mixing with an emulsion; (S13) Step of mixing sugar, salt, and vinegar; (S14) Step of secondarily stirring |
