| 摘要 |
A mayonnaise-like product is described which is obtainable by processing fresh milk thickened to a paste using particularly amylopectin-rich starch as thickening agent, edible acid, conventional additives and, optionally, edible oil to give an emulsion. By using milk which satisfies the quality requirements for certified milk and starch having a particularly high amylopectin content of normally more than 75 % by weight, a mayonnaise-like product is obtainable, the edible oil or fat content of which can be markedly reduced in comparison with conventional mayonnaise, without impairments occurring with regard to taste, mouth feel and optical impression. The product according to the invention has the desired mayonnaise-like final consistency immediately after production, so that packaging into retail containers or a further processing can be carried out immediately. |
