Acharya Parag,Da Fonseca Selgas Martins Van Der Maaten Sara Isabel,Vreeker Robert
申请号：
US201314406366
公开号：
US9949501(B2)
申请日:
2013.05.30
申请国别(地区):
美国
年份:
2018
代理人:
Foley & Lardner LLP
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.
