DEVELOPMENT OF RECIPES FOR MAYONNAISES WITH LOW-CALORIE FUNCTIONAL PROPERTIES BASED ON LOCAL INGREDIENTS AND IMPROVING THE EVALUATION OF CONSUMPTION CHARACTERISTICS

At present, there are three main trends in the local oil-oil industry to improve the properties of mayonnaise. First, to improve recipes and technologies for the production of combined food products with the desired (functional) properties. Second, the creation and widespread use of food products with reduced fat and calorie content. Thirdly, increasing the shelf life of food products that are maximally consistent with their original quality (including microbiological indicators).

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