YOGURT-BASED EGG-FREE MAYONNAISE-TYPE EMULSION - PRODUCTION METHOD THEREOF

Fecha de publicación: 15/12/2020
Fuente: Wipo "olive oil"
The invention relates to a yogurt-based egg-free mayonnaise-type emulsion as well to the production method of such a preparation. Said mayonnaise-type preparation is a 2-phase emulsion comprising: the aqueous phase containing the acetic acid solution in percentages from 9% to 11 and the oily phase containing either sunflower oil or some other seed oil, or olive oil of all categories, or a mixture of two or more of the above. Also, there are included yogurt added to the aqueous phase and homogenized with it and solids, such as salt, sugar, preservatives, thickeners and food flavorings.