| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide high-oil mayonnaise free from phase inversion, stable in emulsified condition and also fulfilling the JAS standard. <P>SOLUTION: A method for producing high-oil mayonnaise, where an oil phase and a water phase are emulsified into an oil-in-water type emulsion, comprises using 85.0-90.0 mass% of oil-phase raw material, and using low-density lipoprotein fraction fractionated from lysed yolk as an emulsifier. The high-oil mayonnaise is obtained by the method and also fulfills the JAS standard. <P>COPYRIGHT: (C)2007,JPO&INPIT |
