UY23282A1 - A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING IT - Google Patents

A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING IT

Info

Publication number
UY23282A1
UY23282A1 UY23282A UY23282A UY23282A1 UY 23282 A1 UY23282 A1 UY 23282A1 UY 23282 A UY23282 A UY 23282A UY 23282 A UY23282 A UY 23282A UY 23282 A1 UY23282 A1 UY 23282A1
Authority
UY
Uruguay
Prior art keywords
product
mayonnaise
water
making
premixes
Prior art date
Application number
UY23282A
Other languages
Spanish (es)
Inventor
D Meiners Mary
V Merolla Thomas
S Smagula Michael
Louise Bernardini Deborah
M Harkabus Ellen
Original Assignee
Cpc Int Inc Una Corporacion Del Estado De Delaware
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cpc Int Inc Una Corporacion Del Estado De Delaware filed Critical Cpc Int Inc Una Corporacion Del Estado De Delaware
Publication of UY23282A1 publication Critical patent/UY23282A1/en

Links

Landscapes

  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La presente invención se refiere a un producto de mayonesa de poca grasa que contiene menos del 5% en peso de aceite comestible y un proceso para hacer tal producto. El producto comprende agua, clara de huevo, concentrado de proteína de suero, celulosa microcristalina y polidextrosa que, cuando se combinan adecuadamente crean un producto que tiene atributos organolépticos y reologicos comparables a un producto de mayonesa común. Se declara un proceso para la producción de los productos de mayonesa. Tres premezclas se preparan separadamente; una es la mezcla de ingredientes secos y agua, la segunda es la combinación de celulosa microcristalina y agua, y la tercera es una combinación de agua, clara de huevo, concentrado de proteínas de suero, si se usara, y cualquier sabor o color agregado. Las tres premezclas y cualquier ingrediente adicional se mezclan juntos para formar una lechada que luego se somete a un sistema continuo de cocción y enfriamiento. El producto cocido y enfriado se bombea por un dispositivo batidor antes de ser enviado al aparato llenador para empaque.The present invention relates to a low fat mayonnaise product containing less than 5% by weight of edible oil and a process for making such a product. The product comprises water, egg white, whey protein concentrate, microcrystalline cellulose, and polydextrose which, when properly combined create a product that has organoleptic and rheological attributes comparable to a common mayonnaise product. A process for the production of mayonnaise products is declared. Three premixes are prepared separately; one is the mixture of dry ingredients and water, the second is the combination of microcrystalline cellulose and water, and the third is a combination of water, egg white, whey protein concentrate, if used, and any added flavor or color . The three premixes and any additional ingredients are mixed together to form a slurry that is then subjected to a continuous cooking and cooling system. The cooked and cooled product is pumped through a beater before being sent to the filling apparatus for packaging.

UY23282A 1990-09-25 1991-09-18 A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING IT UY23282A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US58788790A 1990-09-25 1990-09-25

Publications (1)

Publication Number Publication Date
UY23282A1 true UY23282A1 (en) 1992-02-24

Family

ID=24351590

Family Applications (1)

Application Number Title Priority Date Filing Date
UY23282A UY23282A1 (en) 1990-09-25 1991-09-18 A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING IT

Country Status (8)

Country Link
JP (1) JP3165188B2 (en)
BR (1) BR9104093A (en)
CA (1) CA2052045A1 (en)
MY (1) MY111165A (en)
PT (1) PT99035B (en)
TR (1) TR27637A (en)
TW (1) TW219890B (en)
UY (1) UY23282A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2641824B2 (en) * 1991-01-31 1997-08-20 武田食品工業株式会社 Mayonnaise-like seasoning and its production
JP4638465B2 (en) * 2007-04-12 2011-02-23 キユーピー株式会社 Acid oil-in-water emulsified food
JP2010057375A (en) * 2008-09-01 2010-03-18 Ajinomoto Co Inc Mayonnaise-like food product and method for producing the same
JP6861494B2 (en) * 2016-10-03 2021-04-21 キユーピー株式会社 Processed egg products and their manufacturing methods
CN108618112A (en) * 2018-04-26 2018-10-09 苏州美嘉汇食品科技有限公司 A kind of salted egg's yellow bean sauce seasoning and preparation method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4431681A (en) * 1982-03-08 1984-02-14 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4927654A (en) * 1987-07-23 1990-05-22 The Nutrasweet Company Water soluble bulking agents
IL90063A0 (en) * 1988-04-29 1989-12-15 Kraft Inc Microfragmented anisotropic poly-saccharide/protein complex dispersions

Also Published As

Publication number Publication date
JPH04229154A (en) 1992-08-18
TW219890B (en) 1994-02-01
BR9104093A (en) 1992-06-02
JP3165188B2 (en) 2001-05-14
CA2052045A1 (en) 1992-03-26
MY111165A (en) 1999-09-30
TR27637A (en) 1995-06-14
PT99035A (en) 1992-08-31
PT99035B (en) 1999-02-26

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Legal Events

Date Code Title Description
VENC Patent expired

Effective date: 20130616