Stabilization of mayonnaise spreads using whey from nisin-producing cultures

Abstract

The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise composition is inhibited. The invention additionally provides a method of making a stabilized mayonnaise spread, and a method of inhibiting the growth of a contaminating microorganism in a mayonnaise spread, which methods include the step of adding nisin-containing whey to the mayonnaise.

Inventors: Nauth; K. Rajinder (Wheeling, IL), Lynum; Mary (Schaumburg, IL)
Assignee: Kraft Foods, Inc. (Northfield, IL)
Appl. No.: 09/386,680
Filed: August 31, 1999

http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PT...L/mayonnaise&RS=TTL/mayonnaise

Mayonnaise-like food and method of manufacturing the same
Abstract

A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying soybean milk or bean curd, vinegar, seasoning, spice, emulsifier, and vegetable oil, in which the soybean milk is a concentrated soybean milk at Brix concentration of 20 to 40, or the bean curd is a concentrated bean curd prepared by coagulating a concentrated soybean milk at Brix concentration of 15 or more by use of a coagulant. Since concentrated soybean milk or concentrated bean curd is used, peculiar greenstuff smell and acridity of soybean can be suppressed, and a mayonnaise-like food having rich flavor and smooth texture can be obtained

Inventors: Nakajima; Makoto (Hyogo, JP), Ishida; Hajime (Hyogo, JP), Nakajima; Kosaku (Hyogo, JP), Takatsuji; Masao (Hyogo, JP), Ouchi; Miyoko (Hyogo, JP), Ida; Yoko (Hyogo, JP)
Assignee: Tajimaya Foods Co., Ltd. (Itami, JP)
Appl. No.: 10/312,802
Filed: November 20, 2000

http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PT...L/mayonnaise&RS=TTL/mayonnaise

Акаева Т.К., Петрова С.Н. Основы химии и технологии получения и переработки жиров. Часть 1. Технология получения растительных масел
Учеб. пособие/ ГОУВПО Иван. гос. хим. -технол. ун-т; Иваново, 2007. – 124 с
В учебном пособии описаны подготовительные операции по хранению и переработке масличного сырья, технологические операции по подготовке семян к извлечению масла, изложены теоретические и технологические основы получения растительных масел методом прессования и методом экстракции, рассмотрены вопросы первичной очистки извлеченного масла. Предназначено для студентов специальности 260401 «Технология жиров, эфирных масел и парфюмерно-косметических продуктов».
Табл. 4, Ил. 43, Библиогр. : 4 назв.

http://www.twirpx.com/file/296474/

Лаб.работа