首页>
外国专利>
PRODUCTION OF LOW-FAT MAYONNAISE HAVING FUNCTIONALITY OF REDUCING CHOLESTEROL AND NEUTRAL LIPID BY MIXING POLYMAN SEPARATED FROM ALGINIC ACID CONTAINED IN BROWN ALGAE, KELP OR LIKE WITH CONVENTIONAL RAW MATERIAL FOR MAYONNAISE
PRODUCTION OF LOW-FAT MAYONNAISE HAVING FUNCTIONALITY OF REDUCING CHOLESTEROL AND NEUTRAL LIPID BY MIXING POLYMAN SEPARATED FROM ALGINIC ACID CONTAINED IN BROWN ALGAE, KELP OR LIKE WITH CONVENTIONAL RAW MATERIAL FOR MAYONNAISE
PURPOSE: A method of making low-fat mayonnaise by mixing polyman obtained from alginic acid contained in brown algae, kelp or the like with conventional raw material for mayonnaise such as mixed eggs, edible oil, vinegar, salt, sugar, mustard oil and sesame flavor is provided. The low-fat mayonnaise reduces cholesterol and neutral lipid. CONSTITUTION: The low-fat mayonnaise contains 0.5 to 10% by weight of polyman obtained from alginic acid contained in brown algae, kelp or the like, 7 to 30% by weight of mixed eggs, 10 to 70% by weight of edible oil, 3 to 10% by weight of vinegar, 0.5 to 3% by weight of table salt, 1 to 5% by weight of sugar, 0.01 to 0.1% by weight of mustard oil, 0.01 to 0.1% by weight of sesame flavor, 0.01 to 0.1% by weight of black pepper and 0.1 to 1% by weight of onion juice.
展开▼
