QUALITY RESEARCH OF FUNCTIONAL MAYONNAISE

Abstract

The increasing quantity of citizens pays attention to the quantity and quality of consumed food. The multicomponent mayonnaise composition provides wide prospects for functional components application. The traditional sauce recipe includes the following components: vegetable oil, egg yolk, vinegar and/or lemon juice, sugar, table salt, sometimes mustard and other seasonings. Each enterprise in its own discretion adds separate components in the composition. To achieve the set goals, manufacturers add vitamins, macro-and micro-elements, minerals, pro-and prebiotics in the formulation, that provides steady demand of the consumers. Functional products are in great demand. Considering the fact, that mayonnaise sauces are convenience goods in Russia, the research of consumer preferences are of great value