RU2658382C1 - Mayonnaise with avocado oil and mayonnaise sauce with avocado oil - Google Patents

Abstract

FIELD: fat and oil industry.

SUBSTANCE: mayonnaise or mayonnaise sauce contains: vegetable oil, different from avocado oil; water; salt; sugar; acetic acid and a mixture of an emulsifying agent with an activator of an emulsifying agent. In this case, the emulsifying agent is a dry egg yolk, and the emulsifying agent activator is an avocado oil, separately or in admixture with vegetable oil other than avocado oil, wherein the activator of the emulsifying agent is contained in an amount equal to or no more than 6 times that of the emulsifying agent.

EFFECT: invention makes it possible to increase the viscosity and stability of the food emulsion.

30 cl, 6 dwg, 6 ex

Description

Technical field

The invention relates to the food industry and, in particular, to mayonnaise and mayonnaise sauces.

State of the art

Food emulsions form the basis of many types of food products. Compositions of mayonnaise and mayonnaise sauces, for example, are an oil-in-water emulsion and typically contain from 20 to 85% by weight of oil, egg yolk, salt, sugar, vinegar and water. Mayonnaise compositions are in high demand.

The oil present in such food emulsion products has the form of droplets uniformly distributed throughout the volume of the aqueous phase. The size of the oil droplets, the concentration of the distributed oil phase and the stability of the emulsion over time determines the organoleptic properties of the food emulsion product (for example: mayonnaise).

Recently, consumers are increasingly paying attention to the composition of the product, preferring those that contain a minimal amount or do not contain any additional components, in particular thickeners and stabilizers.

Thickeners and stabilizers are associated with the bulk of consumers with non-natural, and even harmful additives.

Thickeners and stabilizers, such as agar, starch and guar / xanthan gum, are used in mayonnaises to ensure the aggregate stability of emulsions over time. This is especially true for low-fat mayonnaise and mayonnaise sauces.

From patent RU 2366197 known food emulsion containing 7.5-60 wt. % oil, water, about 0.5-12.0 wt.% a mixture consisting of an emulsifier having an HLB higher than about 8.0 and creating a viscosity emulsifier selected from caseins, casein salts and mixtures thereof; about 0.1-1.0 wt.% insoluble dietary fiber, a thickener selected from food starches, pectin, gums and mixtures thereof, in which the viscosifying emulsifier is present as part of a milk base, at least about 95% of all present drops of oil are smaller than 5 microns.

The disadvantage of this emulsion is the presence of such additional additives as a thickener and dietary fiber to provide a given viscosity. Which leads to low consumer appeal.

To ensure high viscosity, it is necessary to bring the activity of the emulsifier to high rates. The activity of an emulsifier is expressed by the charge of its molecule.

In the prior art, dry egg products are soaked in the aqueous phase, which only leads to the activation of part of its molecule.

It is known that the molecules of all emulsifiers are a dipole, with two active centers, one of which is hydrophilic “water”, the other is hydrophobic “oil”. Between these centers (poles) there is a difference in the electrochemical potential. The surface of the emulsifier molecule is a hydration shell capable of carrying a charge. The hydration shell accumulates a charge on itself by holding both surface-active ions and counter-ions at different poles (K. Shinoda, T. Nakagawa, B. Tamamusi, T. Isemura Colloidal surfactants. 1966).

To collect and accumulate the maximum value of the potential difference, it is necessary to saturate with ions the hydration shells of the emulsifier molecule of both the hydrophilic and hydrophobic centers.

The saturation by ions of the hydration shells of the hydrophobic portion of the emulsifier molecule at the time of water soaking cannot occur due to the mismatch of the nature of the phases. For this reason, the emulsifier molecule cannot acquire and accumulate all the possible electric potential that it could hold on its surface and which would subsequently allow it to quickly, orientedly penetrate into the corresponding medium with the appropriate portion of the molecule.

The greater the charge the emulsifier molecule will carry on itself, the greater the proppant effect it can have on a drop of oil at the same concentration of active hydrophobic centers inside the drop. Equally charged active centers of the emulsifier molecule are repelled from each other in the thickness of an oil droplet, forcing it to divide into smaller ones, and prevent aggregation and coalescence of droplets of a dispersed medium (Adamson A. Physical surface chemistry. - Transl. From English / Ed. By Z. M .Zorina and V.M. Muller. - M.: Mir, 1979).

The division of oil droplets is accompanied by a proportional increase in their surface area. The process of separating oil droplets into smaller ones will occur until the surface tension forces equalizing, causing the liquid to hold in the form of a sphere to reduce the surface area, and the proppant repel forces of the same charged hydrophobic centers of the emulsifier molecule, which could orientally penetrate the droplet thickness of the corresponding medium. Intensive external mechanical action aimed at reducing the size of the dispersed medium accelerates the moment of alignment of these forces.

The mechanical action aimed at dispersing the dispersed phase allows us to obtain an emulsion with a minimum droplet size, but the lack of forces that prevent the droplets from sticking together can not keep the emulsion in a stable form over time. The stability of the emulsion to sedimentation over time depends directly on the amount and charge of the emulsifying agent (Zimon A.D. Colloid chemistry. Ed. 3rd, add. And rev. - M .: Agar, 2003).

With water soaking, the hydration shells of the hydrophobic portion of the emulsifier molecule could be partially hydrated and receive a charge from the neutral fat that was previously contained in the egg yolk. But in the process of thermal spray drying in an oxygen-containing medium, neutral fat underwent a complex thermochemical process - oxidative hydrogenation, during which changes in its physicochemical composition and biological properties occurred. After oxidative hydrogenation, the neutral fat contained in the egg yolk increased its melting point and increased its viscosity, it became less mobile and permeable. The immobility (non-fluidity) of this fat deprived of its ability to somehow participate in saturation of the hydrophobic region of the emulsifier molecule with ions of the hydration shells (Mazo V.K., Sitkovsky M.V., Yanyushin M.F., Danilov BC et al. Study of the interaction of proteins with oxidized fatty acids // Tr. Moscow Society of Naturalists. 1975. - T. LII. - S. 212-216).

In emulsions of the prior art, where the emulsifier is activated only by the aqueous phase, and then all the prescription oil is added to it, the hydrated shells of the hydrophobic centers remain practically unaffected. During the preparation of mayonnaise, the oil is introduced into an emulsifier with water that is not completely charged with hydrated shells, with short and intensive mixing, during which the hydrated shells of the hydrophobic centers of the emulsifier molecule do not have time to receive an additional charge from the oil phase.

Surface tension forces act along the surface of the oil drop, trying to reduce its area. As a result of the influence of these forces, the drop takes the form of a ball, the most stable form, on which the least energy of this force is spent. To overcome these forces, it is necessary for a dipole emulsifier molecule to acquire (have) sufficient electric potential, otherwise, not having overcome the interphase boundary of media separation, the emulsifier molecule will remain entirely in the polar aqueous phase and will not affect the stability and dispersion of the emulsion by its presence. For these cases, additional stabilizers are often added.

The present invention aims to increase the viscosity and stability of a food emulsion.

SUMMARY OF THE INVENTION

This problem is solved by revealing the entire inherent emulsifying potential of the emulsifier, which is a dry egg yolk, previously activated in the oil phase.

A first aspect is a mayonnaise comprising:

- vegetable oil, other than avocado oil;

- water;

- salt;

- sugar;

- acetic acid;

a mixture of an emulsifying agent with an activating agent of an emulsifying agent, wherein the emulsifying agent is a dry egg yolk, and the activating agent of the emulsifying agent is avocado oil, alone or mixed with vegetable oil other than avocado oil, wherein the activating agent of the emulsifying agent is contained in an amount, equal to or not more than 6 times the amount of emulsifying agent.

The second aspect is claimed mayonnaise sauce containing:

- vegetable oil, other than avocado oil;

- water;

- salt;

- sugar;

- acetic acid;

- starch;

a mixture of an emulsifying agent with an activating agent of an emulsifying agent, wherein the emulsifying agent is a dry egg yolk, and the activating agent of the emulsifying agent is avocado oil, alone or mixed with vegetable oil other than avocado oil, wherein the activating agent of the emulsifying agent is contained in an amount, equal to or not more than 6 times the amount of emulsifying agent.

Avocado oil is an oil found in juice or in an avocado extract.

Water is water contained in juice or avocado extract, or a mixture of drinking water with water contained in juice or avocado extract.

Vegetable oil, other than avocados, is selected from the group: sunflower, rapeseed, olive, cocoa, peanut, mustard, artichoke, corn, linseed, camelina, sesame, coke, soy, rape or mixtures thereof.

Dry egg yolk is a yolk of a chicken and / or quail egg.

Mayonnaise or mayonnaise sauce may contain raw whey, soluble and / or insoluble dietary fiber, flavors, colorants, stabilizers, preservatives, flavors, or mixtures thereof.

Dietary fiber is a citrus dietary fiber.

Flavors are "Cream" and / or "Mustard" and / or spicy dried herbs.

The dye is beta-carotene.

The stabilizer is xanthan and / or guar gum.

The preservative is sodium benzoate and / or potassium sorbate.

Spicy dried herbs can be found in avocado oil.

The technical result is to increase the stability and viscosity of the finished product.

Brief Description of the Drawings

FIG. 1 illustrates a diagram of the dynamic viscosity of 67% fat mayonnaise prepared in accordance with the present invention for various contents of various oils used in a dry emulsifier grout.

FIG. 2 illustrates plots of stability dependence of 67% fat mayonnaise prepared in accordance with the claimed invention for various oils used in a dry emulsifier grout.

FIG. 3 illustrates a diagram of the dynamic viscosity of a 30% fat mayonnaise sauce prepared in accordance with the present invention versus the content of various oils in a dry emulsifier grout.

FIG. 4 illustrates plots of the stability dependence of a 30% fat mayonnaise sauce prepared in accordance with the claimed invention for the various oils used in a dry emulsifier grout.

FIG. 5 illustrates a diagram of the dynamic viscosity of 50% fat mayonnaise sauce prepared in accordance with the present invention on the content of various oils in a dry emulsifier grout.

FIG. 6 illustrates graphs of the dependence of stability of 50% fat mayonnaise sauce prepared in accordance with the claimed invention for various oils used in a dry emulsifier grout.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is based on the idea of initially grouting an emulsifying agent, which is a dry egg powder, in an oil phase consisting of avocado oil.

As mentioned above, food emulsifiers are organic compounds with surface-active properties. Their molecules have a diphilic structure, that is, they contain lyophilic and lyophobic (usually hydrophilic and hydrophobic) atomic groups. Hydrophilic groups provide the solubility of a surfactant emulsifier in water, hydrophobic (usually hydrocarbon) in non-polar environments (for example, oil). At the phase boundary, diphilic molecules are energetically oriented in the most favorable way: hydrophilic groups toward the aqueous phase, and hydrophobic ones toward the oil phase.

During drying, the egg yolk changes its geometric dimensions and the evaporated water makes it inactive until it is completely restored. In spray drying, the yolk is subjected not only to heating but also to intensive aeration to remove water vapor from the inner layers of the product. Aeration is produced by atmospheric air with a high oxygen content. Neutral fat contained in the yolk undergoes intensive oxidation, aging occurs and it is transferred from a liquid, mobile state to a fixed one.

When a dry yolk is restored with water, the entire emulsifying system, which was previously in equilibrium, in which the hydrophilic center of the emulsifier is in the water phase and the hydrophobic center in the neutral fat phase, is restored or saturated with a solvent - water - only the hydrophilic part of the emulsifier molecule, and the hydrophilic would be restored by a similar in nature fatty (oil) solvent, but due to the effect of spray heat drying, the oil phase has changed and become less mobile, ozrosla its density and thus the permeability decreased. Activation of a hydrophobic site when soaked in water does not occur due to changes in the fat phase and loss of mobility.

It was decided to investigate various edible vegetable oils approved for use in the food industry to identify the best activator for dry egg yolk. Due to the fact that different oils have different specific gravity, molecular weight and fluidity (wetting), they have a different effect on dry egg powder. Depending on the composition, different vegetable oils contain different molecules of unsaturated fatty acids. Fatty acids with different degrees of saturation and different localization of double bonds manifest themselves as polar liquids with different dipole moment strength and the ability to manifest themselves as an acid. According to the protolytic theory of J. Bronsted and T. Lauri, an acid molecule is able to be a proton donor. Depending on the degree of manifestation of the unsaturated fatty acids that make up this or that vegetable oil, its protolytic properties, it is assumed that the emulsifier molecule will be able to saturate the hydration shell of the hydrophobic region from each oil to different degrees with protons. In sunflower oil, the titer of unsaturated fatty acids is very different from avocado and artichoke oil, since it is in them that they are the largest. The study used in particular the following oils:

1. Sunflower.

2. Rapeseed.

3. Ginger.

4. Flaxseed.

5. Cocoa butter.

6. Avocado oil.

7. Coconut.

8. Olive.

9. Corn.

10. Soy.

11. Rare.

12. Mustard.

13. Sesame.

14. Artichoke oil.

15. Peanut butter.

It was found that avocado oil has the best properties of the reducing agent of the hydrophobic center of the egg yolk molecule. At the same time, the hydrophobic site, falling into the environment of avocado oil, is most quickly restored, activated and acquires a charge sufficient for its functional task.

This is because avocado oil contains an unsaponifiable fraction in a larger proportion compared to other vegetable oils and, in addition, it is the unsaponifiable portion that contains fatty acids with pronounced protolytic activity compared to oil, for example, sunflower.

Such primary oil activation of the hydrophobic center of the dried egg yolk molecule made it possible to produce mayonnaise or mayonnaise sauce with an increased emulsion resistance comparable to that of mayonnaise, which has a large proportion of fat.

The inventors conducted experiments to identify the ability to activate the hydrophobic center of the emulsifier molecule, which is a dry egg yolk.

The experiments were carried out as follows.

They took a prescription amount of egg powder, comprising 1.3 mass. % based on the total mass of the finished product and with an input step of 0.1 mass. % injected the test oil into that part of the oil phase that went into the primary process of mashing the emulsifier in the oil. The total amount of prescription oil used in the preparation of the emulsion concentrate was equal to 7.5 mass. % based on the total weight of the finished product. The starting concentration for all tested oils was 0.1 mass. % based on the total weight of the finished product, and the rest of the oil, up to 7.5% used for mashing the emulsifier, was replenished with sunflower deodorized refined oil.

The preparation of the emulsion concentrate was carried out on a universal Stephan MCH mixer with a horizontal rubbing scraper. At a scraper rotation speed of 36.0 rpm, the mashing process time was 7 minutes. Studies were conducted for several types of products - mayonnaise sauces with a fat content of 30% and 50% fat, and mayonnaise for 67% fat. Therefore, the total amount of prescription oil used in the preparation of mayonnaise was 30, 50 and 67 mass. %, respectively, based on the total weight of the finished product.

After the expiration of the exposure time equal to 40 minutes, all prescription water, salt 1.1 mass, was introduced into the emulsion concentrate. % and sugar 1.5 wt. % The emulsion concentrate, sugar, salt and water were mixed by mashing until the oil phase was evenly distributed over the entire volume of the resulting coarse emulsion. Mixing time was 7 minutes. At this stage, the hydrophilic site of the emulsifier is activated.

Next, the remainder of the prescription amount of oil was poured into the coarse emulsion at a feed rate of 60-65 kg / min and homogenization of the obtained product, at a pressure of 210 atm and a scraper rotation speed of 36 rpm. As you enter the entire remaining part of the prescription oil was introduced acetic acid with a concentration of 80% in an amount of 0.55 mass. based on the total weight of the finished product, and continued to homogenize and mix for another 10 minutes at the same mixing speeds and homogenization force.

The obtained homogeneous mayonnaise emulsion was left for 24 hours, without any mechanical impact, and after this time the dynamic viscosity and stability of the emulsion were measured in accordance with GOST 31762-2012. In each of the test samples, it was determined that the dosage of avocado oil was 7.4 mass. % based on the total weight of the finished product is the maximum at which the viscosity indicators still tend to increase. When exceeding the value of 7.4%, no noticeable changes in the performance of the food emulsion product occurs. This is due to the fact that all hydrophobic centers capable of activation were saturated with fat and recovered. Due to the aging of the egg powder with an exposure of 20-40 minutes, all molecules capable of reduction are restored. Therefore, for the purpose of activating the hydrophobic center of the emulsifier molecule, it is not economically feasible to use avocado oil in amounts exceeding the specified threshold value.

As can be seen from the diagram of FIG. 1, 3 and 5, mashing of the emulsifier in oils such as cocoa butter, avocado and artichoke in the mass fraction range from 0.1 to 7.5% gave unexpectedly high rates according to the stability criteria of the emulsion of the finished food emulsion product and its dynamic viscosity, Especially good results are observed for avocado oil.

The viscosity of the emulsion was determined with a laboratory instrument with a Brookfield DV-II + PRO viscometer. The stability of the emulsion was determined according to GOST 31762-2012.

As follows from the diagram of FIG. 2, 4 and 6, the stability of the emulsion made using avocado oil is significantly increased compared to other studied oils.

The emulsifier was grouted using a universal Stephan MCH mixer manufactured by Stephan Machinery GmbH (Germany) with a horizontal scraper.

According to the invention, for the grouting, a prescription amount of egg powder is introduced into the mixer, and avocado oil or a mixture of avocado oil with refined deodorized vegetable oil other than avocado is added to it. The amount of oil is equal to or not more than 6 times the amount of dry egg powder. At the same time, water is introduced together with the oil in an amount equal to the sum of the masses of egg powder and oil. With simultaneous grouting in the oil phase from avocado oil and in the aqueous phase in an amount not exceeding the total mass of dry egg yolk and oil, it is possible to activate both centers of the emulsifier molecules, both hydrophobic and hydrophilic. When the amount of water is exceeded, less oil activity is observed with respect to the charge of the hydrophobic center.

The machine is turned on at a scraper rotation speed of 36 rpm and the egg powder is rubbed for 7 minutes. In this case, a fine cream-colored emulsion is formed, the viscosity of which is approximately 2000 cPs.

It should be noted that avocado oil contained in its juice or extract can be used in the invention.

Juice refers to the liquid contained in the avocado fruit, filtered to remove plant tissue from it.

By avocado extract is meant a product - extraction of avocado from the fruit by squeezing.

Both the juice and the extract are supplied to the egg powder, while the amount of water added to the paste is proportionally reduced, and the amount of oil is proportionally increased due to oil other than avocado.

Since the oil content of the avocado fruit is high, the oil content in the mentioned products obtained from it reaches 30%.

Grouting the egg powder in the extract or juice occurs according to the same modes as described for the oil.

The use of juice or extract has the advantage that the final product is enriched with useful substances, in particular antioxidants.

It should be noted that before grouting in the oil, it is possible to add herbs to give the desired flavor to the finished product. Such herbs can be dill seed, cloves, cinnamon, mustard powder. Their soaking can occur several days before grouting, for example, 7-30 days. This will allow more clearly disclose (extract) the essential oil phase of spices. In addition, flavonoids contained in herbs have good antibacterial activity and, thus, released when soaking herbs with oil, will provide a longer shelf life without the use of preservatives.

Such jammed emulsifying paste can be left for storage for a long time and can be used as a semi-finished product for the preparation of mayonnaise in the delayed period. For this, it can be pasteurized, and / or cooled, and / or frozen.

If the paste is used for the direct preparation of mayonnaise or sauce, then the remaining prescription water, salt are added to it, the sugar is mixed until a coarse emulsion is formed. Drinking water used for these purposes may contain additional prescription components dissolved in it, such as dietary fiber, a small amount of stabilizers, flavors, preservatives, dyes. Then the second part of the prescription amount of oil is poured in jet at a given feed rate, homogenization pressure of 210 atm and rotational speed, while the second part of the prescription amount of oil consists of refined deodorized vegetable oil other than avocados.

The feed rate should not exceed 100 kg / min, most preferably 60-65 kg / min.

The homogenization pressure is 150-300 atm, preferably 210 atm.

The scraper rotational speed does not exceed 50 rpm, most preferably 36 rpm.

This oil is usually sunflower, but it can also be different, for example cocoa, peanut, mustard, artichoke, rapeseed, olive, corn, linseed, camelina, sesame, coke, soy, rape or mixtures thereof.

Then vinegar is poured and the mass is mixed and homogenized in the same modes until the finished product is obtained.

The product has a dynamic emulsion viscosity in the range of 5500 to 6750 cps with a reduced fat content.

Avocado oil used in the grouting step increases the viscosity of the final product by about 25% compared to mayonnaise made without the grouting step.

Avocado oil used in the grind step increases the viscosity of the final product by about 30% compared to mayonnaise made using the grind step with sunflower oil.

In prescription water, the addition of cheese whey in the amount of 50-99 masses is possible. % based on the total mass of water. A complete replacement of water with serum is also possible. Serum gives the finished product positive organoleptic properties in the form of a milky aftertaste. In addition, serum has antiseptic properties due to the content of lactic acid in it. During aqueous dissociation, lactic acid additionally acts on the hydration shells of the emulsifier, giving them an additional charge and, thus, favorably affecting their emulsifying ability.

Thus, the combination of avocado oil and cheese whey has a synergistic effect on the disclosure of the emulsifying potential of dry egg yolk.

The following are examples showing products using the inventive paste.

Examples

Example 1

50% fat mayonnaise with avocado juice

Refined deodorized sunflower oil 42.52 Granulated sugar 1,50 Edible salt 1.10 Juice of avocado fruits (oil content 22%) 34.00 Dry egg yolk (powder) 1.30 Acidity regulator: acetic acid 80% 0.55 Water 19.03 TOTAL 100.00

With a reduced oil content of up to 50% and without the addition of a thickening agent and stabilizer, the viscosity of the emulsion was 6200 cPs, and the stability of the emulsion was 100%. When stored for 30 days at 0-10 ^o With indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 60%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

Example 2

50% fat mayonnaise with avocado extract

Refined deodorized sunflower oil 48.70 Granulated sugar 1,50 Edible salt 1.10 Avocado fruit extract (oil content 27%) 4.81 Dry egg yolk (powder) 1.30 Acidity regulator: acetic acid 80% 0.55 Water 42.04 TOTAL 100.00

With a reduced oil content of up to 50% and without the addition of a thickener and stabilizer, the viscosity of the emulsion was 6200 cPs, and the stability of the emulsion was 100%. When stored for 30 days at 0-10 ^o With indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 60%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

Example 3

Low fat mayonnaise

The content of components, mass. %

Refined deodorized vegetable oil 46 Avocado oil four Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Water 45.55 Total one hundred

With a reduced oil content of up to 50% and without the addition of a thickener and stabilizer, the viscosity of the emulsion was 6200 cPs, and the stability of the emulsion was 100%. When stored for 30 days at 0-10 ^o With indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 60%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

Example 4

Mayonnaise 67% fat

The content of components, mass. %

Refined deodorized vegetable oil 65 Avocado oil 2 Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Water 28.55 Total one hundred

The viscosity of the emulsion obtained was 6800 cPs, and the stability was 100% of the undestroyed emulsion. When stored for 30 days at 0-10 ^o With indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 75%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

Example 2

30% fat mayonnaise sauce

The content of components, mass. %

Refined deodorized vegetable oil 23 Avocado oil 7 Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Starch 2 Water 63.55 Total one hundred

The viscosity of the emulsion obtained was 6800 cPs, and the stability was 100% of the undestroyed emulsion. When stored for 30 days at 0-10 ^o With indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 60%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

Example 3

Mayonnaise sauce, 15% fat

Refined deodorized vegetable oil 7.6 Avocado oil 7.4 Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Starch 4,5 Water 75.8 Total one hundred

The viscosity of the emulsion obtained was 6500 cPs, and the resistance was 100% non-destroyed emulsion. When stored for 30 days at 0-10 ^o With indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 60%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

The finished product has the following characteristics:

appearance, consistency: homogeneous, creamy product, single air bubbles are allowed;

color: from white to yellowish-cream, uniform throughout the mass; with the use of juice and / or avocado extract, the color may have a light green-pistachio hue.

taste: soft, creamy, with a maximum content of avocado oil a slight smack of greens is possible in combination with a smack of pine nuts.

Dynamic viscosity ranges from 6100 to 6700 cps, with emulsion stability from 98 to 100% stable phase for 30 days at 0-10 ° C depending on the amount of avocado oil.

Exceeding the limits of at least one of the declared parameters does not allow achieving the indicated indicators.

Claims (43)

1. Mayonnaise containing: - vegetable oil, other than avocado oil; - water; - salt; - sugar; - acetic acid; a mixture of an emulsifying agent with an activating agent of an emulsifying agent, wherein the emulsifying agent is a dry egg yolk, and the activating agent of the emulsifying agent is avocado oil, alone or mixed with vegetable oil other than avocado oil, wherein the activating agent of the emulsifying agent is contained in an amount, equal to or not more than 6 times the amount of emulsifying agent. 2. Mayonnaise according to claim 1, in which the avocado oil is an oil contained in avocado juice. 3. The mayonnaise according to claim 1, in which the avocado oil is an oil contained in an avocado extract. 4. The mayonnaise of claim 2, wherein the water is water contained in avocado juice, or a mixture of drinking water with water contained in avocado juice. 5. The mayonnaise according to claim 3, wherein the water is water contained in an avocado extract, or a mixture of drinking water with water contained in an avocado extract. 6. Mayonnaise according to claim 1, in which the vegetable oil, other than avocado, is selected from the group: sunflower, rapeseed, olive, cocoa, peanut, mustard, artichoke, corn, linseed, camelina, sesame, coke, soy, rape or their mixtures. 7. The mayonnaise according to claim 1, in which the dry egg yolk is a yolk of a chicken and / or quail egg. 8. Mayonnaise according to claim 1, additionally containing cheese whey. 9. The mayonnaise according to claim 1, further containing soluble and / or insoluble dietary fiber, flavorings, colorants, stabilizers, preservatives, flavoring agents, or mixtures thereof. 10. Mayonnaise according to claim 9, in which the dietary fiber are citrus dietary fiber. 11. Mayonnaise according to claim 9, in which the flavors are flavoring "Cream" and / or "Mustard" and / or spicy dried herbs. 12. Mayonnaise according to claim 9, in which the dye is beta-carotene. 13. The mayonnaise according to claim 9, in which the stabilizer is xanthan and / or guar gum. 14. Mayonnaise according to claim 9, in which the preservative is sodium benzoate and / or potassium sorbate. 15. Mayonnaise according to claim 11, in which the spicy dried herbs are contained in avocado oil. 16. Mayonnaise sauce containing: - vegetable oil, other than avocado oil; - water; - salt; - sugar; - acetic acid; - starch; a mixture of an emulsifying agent with an activating agent of an emulsifying agent, wherein the emulsifying agent is a dry egg yolk, and the activating agent of the emulsifying agent is avocado oil, alone or mixed with vegetable oil other than avocado oil, wherein the activating agent of the emulsifying agent is contained in an amount, equal to or not more than 6 times the amount of emulsifying agent. 17. The mayonnaise sauce of claim 16, wherein the avocado oil is an oil contained in avocado juice. 18. The mayonnaise sauce of claim 16, wherein the avocado oil is an oil contained in an avocado extract. 19. The mayonnaise sauce of claim 17, wherein the water is water contained in avocado juice or a mixture of drinking water with water contained in avocado juice. 20. The mayonnaise sauce of claim 18, wherein the water is water contained in an avocado extract, or a mixture of drinking water with water contained in an avocado extract. 21. The mayonnaise sauce according to claim 16, wherein the vegetable oil, other than avocado, is selected from the group: sunflower, rapeseed, olive, cocoa, peanut, mustard, artichoke, corn, linseed, camelina, sesame, coke, soy, rape or their mixtures. 22. The mayonnaise sauce of claim 16, wherein the dry egg yolk is a yolk of a chicken and / or quail egg. 23. The mayonnaise sauce of claim 16, further comprising cheese whey. 24. The mayonnaise sauce of claim 16, further comprising soluble and / or insoluble dietary fiber, flavors, colorants, stabilizers, preservatives, flavors, or mixtures thereof. 25. The mayonnaise sauce of claim 24, wherein the dietary fiber is citrus fiber. 26. The mayonnaise sauce according to p. 24, in which the flavorings are flavoring "Cream" and / or "Mustard" and / or spicy dried herbs. 27. The mayonnaise sauce of claim 24, wherein the dye is beta-carotene. 28. The mayonnaise sauce of claim 24, wherein the stabilizer is xanthan and / or guar gum. 29. The mayonnaise sauce of claim 24, wherein the preservative is sodium benzoate and / or potassium sorbate. 30. Mayonnaise sauce according to claim 26, in which the spicy dried herbs are contained in avocado oil.

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