Low oil mayonnaise and method of making

Details Low oil mayonnaise and method of making Low oil mayonnaise and method of making

1989-01-06

1990-05-08

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...

426578, 426605, 426613, A23D 500, A23L 109

Patent

active

049237071

ABSTRACT:
In accordance with the invention, a low oil mayonnaise composition is provided. The mayonnaise composition contains an edible oil in an amount of from about 65% to about 72%. The mayonnaise composition further includes low D.E. corn syrup at a level of from about 4% to about 15%. Egg yolk is used as an emulsifier at a level of from about 4% to about 8%. Water is present at a level of from about 5% to about 15%. An edible acid is used at a level sufficient to provide from about 0.3% to about 0.5% equivalent glacial acetic acid based on the weight of the moisture present in the mayonnaise. In a method for manufacture of the mayonnaise of the invention, a low D.E. corn syrup is provided. Any water required for the mayonnaise composition is added to the corn syrup and the egg yolk required is also added to the corn syrup to provide a premix. The premix is combined with an edible oil and an edible acid to provide a mayonnaise mix. The oil is present in the mayonnaise mix at a level from about 65% to about 72%. The mayonnaise mix is then processed under conditions of high shear to provide a stable, high viscosity low oil mayonnaise.

REFERENCES:
patent: 4175142 (1979-11-01), Hahn et al.
patent: 4352832 (1982-10-01), Wood et al.
patent: 4578278 (1986-03-01), Giddey et al.
Lees et al, 1973, Sugar Confectionery and Chocolate Manufacture, Leonard Hill, p. 34.

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