| 摘要 |
FIELD: food industry. ^ SUBSTANCE: mayonnaise contains following components in wt %: vegetable refined flavoured oil 34.0; milk yoghurt, 3.5% fat 30.0; sand sugar 1.8-3.2; table salt 0.80-1.20; acetylised sarch - adipat 2.50-4.00; ether of starch and sodium salt of octylenic succinic acid 0.30-0.40; xanthum gum 0.08-0.12; acetic acid 70% 0.30-0.60; kalium sorbate 0.08; natrium benzoate 0.08; the rest is water. ^ EFFECT: mayonnaise has homogenous cream-like consistency, elastic structure and lustrous surface with tender taste of natural milk yoghurt, high stability of mayonnaise emulsion during long-time storage with organoleptic properties kept during the whole storage time and absence of synaeresis while using in salads. ^ 2 tbl, 3 ex |
