Parag Acharya,Sara Isabel Da Fonseca Selgas Martins Van Der Maaten,Robert Vreeker
申请号：
US14406366
公开号：
US20150181914A1
申请日:
2013.05.30
申请国别(地区):
US
年份:
2015
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.
