| 摘要 |
PURPOSE: To obtain the subject mayonnaise resistant to demulsification in freezing, thawing and heating. CONSTITUTION: The heat-resistant freeze-resistant mayonnaise composed mainly of edible vegetable oil and fat, edible vinegar, egg and water is produced by using an oil and fat containing >=30wt.% of a triglyceride having an ECN (Equivalent Carbon Number) value of <=42 [ECN=CN-2n (CN is the number of C atoms in the fatty acid residues of the triglyceride; (n) is the number of double bonds in the fatty acid residues of the triglyceride)] and using trypsin-treated yolk as the egg and lactoalbumin as a stabilizer. |
