All-natural, heat and freeze-thaw stable mayonnaise food product

Patent metadata

Field	Value
Publication number	US-11357247-B2
Application number	US-201615555439-A
Country	US
Kind code	B2
Filing date	Mar 3, 2016
Priority date	Mar 4, 2015
Publication date	Jun 14, 2022
Grant date	Jun 14, 2022

Abstract

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

First claim

The invention claimed is:

1. An all-natural mayonnaise food product, consisting of, by weight,
10% to 25% water,
0.1% to 8% natural flavoring,
0.01% to 12% white vinegar,
0.05% to 12% lemon juice,
0.1% to 20% gluconic acid,
0.1% to 2.5% salt,
0.1% to 5% sugar, and
0.05% to 2.0% mustard flour,
a natural gum or gum blend, and
a pre-blend consisting of, by weight of the all-natural mayonnaise food product, 0.01% to 1.0% natural egg flavor, 60% to 85% high oleic sunflower oil, 0.01% to 0.3% rosemary and green tea extracts, and plant extracts containing tocopherols and eggs,
wherein the all-natural mayonnaise food product is heat and freeze-thaw stable.

2. The food product of claim 1 , wherein the gum or gum blend consisting of, 0.01% to 1.0% by weight of the all-natural mayonnaise food product including one or more natural gums selected from the group consisting of gum Arabic, guar, Xanthan gum and combinations thereof.

3. The food product of claim 2 wherein the gum blend consisting of, by weight of the gum blend, 50% gum Arabic, 30% guar gum and 20% Xanthan gum.

4. The food product of claim 1 , consisting of, by weight, 11.00-14.00% water, 1.0% Quillaja as the natural flavoring, 0.07% white vinegar, 0.09-0.10% lemon juice, 0.80-0.90% salt, 1.40-1.50% sugar, 0.10-0.12% mustard flour, 0.90-1.00% gluconic acid; and wherein the pre-blend consisting of, by weight of the all-natural mayonnaise food product, 0.03-0.04% natural egg flavor, 79.0-80.0% high oleic sunflower oil, 0.09-0.10% plant extracts containing tocopherols, 0.10% rosemary and green tea extracts, and 2% to 4% eggs.

5. The food product of claim 4 , consisting of, by weight, 11.781% to 13.781% water, 1.0% Quillaja, 0.069% white vinegar, 0.092% lemon juice, 0.825% salt, 1.468% sugar, 0.119% mustard flour, 0.917% gluconic acid; and
wherein the pre-blend consisting of, by weight of the all-natural mayonnaise food product,
0.037% natural egg flavor,
79.5% high oleic sunflower oil,
0.092% plant extracts containing 0.015% tocopherols,
0.1% rosemary and green tea extracts, and
2% to 4% eggs.

6. The food product of claim 4 , wherein the pre-blend consisting of, by weight of the all-natural mayonnaise food product, 4% whole eggs or 2.0% egg yolks.

7. The food product of claim 1 , consisting of, by weight, 15.781% water, 1.0% Quillaja as the natural flavoring, 0.069% white vinegar, 0.092% lemon juice, 0.825% salt, 1.468% sugar, 0.119% mustard flour, 0.917% gluconic acid; and wherein the pre-blend consisting of, by weight of the all-natural mayonnaise food product,
0.037% natural egg flavor,
79.5% high oleic sunflower oil,
0.092% plant extracts containing 0.015% tocopherols, and
0.1% rosemary and green tea extracts.

8. The food product of claim 1 wherein the natural flavoring is Quillaja.

9. A food product, consisting of a mayonnaise, by weight:
10% to 25% water,
0.1% to 8% natural flavoring,
0.01% to 12% white vinegar,
0.05% to 12% lemon juice,
0.1% to 20% gluconic acid,
0.1% to 2.5% salt,
0.1% to 5% sugar, and
0.05% to 2.0% mustard flour;
0.01% to 1.0% natural egg flavor,
60% to 85% high oleic sunflower oil, and
0.01% to 0.3% rosemary and green tea extracts, wherein the food product is an all-natural mayonnaise that is heat and freeze-thaw stable.

Assignees

• Univ Texas Tech System

Inventors

• Meyer Richard S

Classifications

• A23B20/30

  Preservation of other edible oils or fats, e.g. shortenings or cooking oils · CPC title

• A23D7/003

  Compositions other than spreads (characterised by ingredients other than fatty acid triglycerides A23D7/0053) · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• C11B5/0035

  Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids · CPC title

• A23D7/0053

  Compositions other than spreads · CPC title