EDTA—free mayonnaise and method for the production thereof

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United States of America Patent

PATENT NO 9949501
SERIAL NO

14406366

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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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 (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg 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.

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Patent Owner(s)

  • CONOPCO INC D/B/A UNILEVER

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Acharya, Parag Voorburg, NL 6 4
Da, Fonseca Selgas Martins Van Der Maaten Sara Isabel Rotterdam, NL 2 4
Vreeker, Robert Melissant, NL 18 15

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