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"Method for the preparation of an edta free mayonnaise, edta free mayonnaise and use of reduced grape juice as a substitute for edta"
专利权人:
UNILEVER N.V.
发明人:
PARAG ACHARYA,ROBERT VREEKER,SARA ISABEL DA FONSECA SELGAS MARTINS VAN DER MAATEN
申请号:
BR112014030591
公开号:
BR112014030591A2
申请日:
2013.05.30
申请国别(地区):
BR
年份:
2017
代理人:
摘要:
An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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