Conopco, Inc. ; and Englewood Cliffs, NJ (2015) EDTA – Free mayonnaise for the production thereof. US10188130B2; EP2863760A1.

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Abstract

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 in an amount providing 5-2,000 μg 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.

Item Type:	Patent
Uncontrolled Keywords:	EDTA-free, mayonnaise, lipid oxidation
Subjects:	Q Science > QD Chemistry
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:	http://patents.google.com/patent/EP28637...
Last Modified:	03 Sep 2021 13:31
URI:	http://gala.gre.ac.uk/id/eprint/28717

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