SI20103A - Mayonnaise with novel main components olive oil and whey - Google Patents

Abstract

A mayonnaise containing main components such as olive oil and whey as a substitution for other table oils or water, is solving the problem of production of such a light mayonnaise improving its quality and nutrition value at the same time. The component olive oil is containing a high quantity of single and several double-bond fatty acids and thus affects positively the human health. The component whey is containing essential and unessential amino acids and proteins and is rising the nutrition value of the product too. Whey is partly balancing the mayonnaise taste and acidity at the same time.

Description

MAJONESIS WITH NEW OLIVE OIL BASIC INGREDIENTS

AND THE WHOLE

The object of the invention is a new mayonnaise. The technical field of the invention is the field of human nutrition. Formerly used mayonnaise used egg yolks and vegetable oil as the basic ingredients. The development to date has been based on reducing the amount of edible oil and yolks used in mayonnaise. By reducing these essential ingredients in terms of achieving healthier, so-called light mayonnaise, manufacturers have consequently begun replacing oil and egg yolks with water and edible starches or various emulsifiers, jellies or other additives to achieve the volume and texture of mayonnaise. To adjust the acidity, texture, volume, color and durability of mayonnaise, a variety of known and permitted agents have been used in the food industry. There are several procedures for making such mayonnaise.

The state of the art or its drawbacks are as follows: by reducing the amount of oil and egg yolks, and with the new ingredients used so far, water, starch, emulsifiers and jellies have only partially solved the problem of reducing calories and cholesterol in mayonnaise, since the aforementioned solution to reducing oil and yolks means only passive health protection, replacing these two basic mayonnaise ingredients with water, starches, jellies,

2.

however, in terms of quality or nutritional value, mayonnaise is only impoverished by emulsifiers and similar additives. So far, no mayonnaise containing olive oil or whey alone or in combination has been marketed.

The new invention, mayonnaise with new basic ingredients olive oil and whey can be described as a new composition of the already known but not used components of olive oil and whey in the production of mayonnaise.

Olive oil, as a new basic ingredient in mayonnaise, gives the product a new nutritional value, as it has a high percentage of one and more unsaturated fatty acids, which are known for their beneficial effects on human health. By adding whey instead of water or oil, the acidity of the mayonnaise and the taste characteristic can be partially determined, while the mayonnaise is enriched with healthy whey proteins and a complex of essential and non-essential amino acids. Whey, as a substitute for oil and water, also plays an important role in mixing with the known edible starches and other additives mentioned above to achieve the volume and texture of mayonnaise.

These two ingredients determine the new mayonnaise by composition. We get a product that is characterized by an active positive effect on health protection, which has not been achieved with the techniques used to produce mayonnaise. New mayonnaise also sets a new flavor.

Claims (2)

PATENT APPLICATION 1. Mayonnaise with new basic ingredients olive oil and whey, characterized in that it has olive oil in its composition as an oil base. 2. Mayonnaise with new basic ingredients olive oil and whey, characterized in that it has whey in its composition as a balance of acidity and taste, and also increases the quality level of mayonnaise.