Low cholesterol mayonnaise substitute and process for its prepar

Details Low cholesterol mayonnaise substitute and process for its prepar Low cholesterol mayonnaise substitute and process for its prepar

1988-11-23

1990-08-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426604, 426605, 426613, A23D 700

Patent

active

049486179

ABSTRACT:
The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a food grade acidulent, egg whites, a food grade emulsifier with a hydrophillic-lipophillic balance ("HLB") of 10-18, at least one edible gum, flavoring, coloring, and spices in a stable oil-in-water emulsion. With this formulation, the mayonnaise substitute of the present invention is able to achieve substantially the same flavor profile as real mayonnaise and a texture profile at least as good as that of real mayonnaise. The low cholesterol mayonnaise substitute of the present invention is prepared by mixing an aqueous slurry of emulsifier and other water soluble or suspendible ingredients with a slurry of gum in a small amount of oil to form an emulsifier blend, adding egg whites to the emulsifier blend, pouring oil into the emulsifier blend containing egg white to form an oil-in-water emulsion, adding a food grade acidulent, sparging nitrogen gas into the acidulent containing emulsion, and homogenizing the oil-in-water emulsion.

REFERENCES:
patent: 3692543 (1972-09-01), Powell
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patent: 4562086 (1985-12-01), Smolka et al.
patent: 4650690 (1987-03-01), Bams et al.

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