MAYONNAISE TECHNOLOGY USING NEW KINDS OF FOOD ADDITIVES
Recommended application field:
Пищевая отрасль.
Advantages over analogues:
- use a specially selected blend of hydro colloid stabilization based on natural gum: xanthan, guar and carob;
- for mayonnaises with different fat contents offered complex additive (compound) with the basic prescription components that determine the quality of products;
- use of the proposed food additives makes it possible to adjust the rheological performance of product quality
- simplifies and shortens the process of production of mayonnaise products significantly reduces the cost of finished goods;
- use of the proposed food additives does not require significant changes in technology and installation.
The development stage readiness:
Tested experimental exploitation order
Information about newness of the development:
there are Ukrainian patents -- 2 items
corresponds technical description Ready for implementation
Possibility of transfer abroad:
Licence's sale Licence's sale Technological document's sale Combinated reduction to industrial level Creation of joint enterprise