The use of low mallow as an ingredient of mayonnaise

The analysis of the current food market mayon-naise products revealed the necessity of introduc-tion of new products, including various wild vegeta-ble raw materials. In this regard, the development of new formulations of mayonnaise, with fresh in-gredients of plant origin is an actual issue. The av-erage calories mayonnaise recipe with the use of homogenized fruit of low mallow is worked out. The mallow is annual or biennial herbaceous plant of the family Malvaceae. The fruits of the plant contain large amounts of ascorbic acid, anthocyanin com-pounds, carotene, carbohydrates, up to 18 % of fatty oil, mucus. Low mallow fruit puree can act as food additive functional purpose (it contains dietary fibers - cellulose, hemicellulose) and as a thicken-er, stabilizer (it contains large amounts of mucus, pectin). The use in the formulation of mayonnaise fruit of the low mallow puree as a thickener of plant origin in addition to increasing nutritional value, en-richment of biologically active substances gives the desired consistence of the emulsion. The number of fruits of the mallow, providing the best organo-leptic and physico-chemical characteristics of may-onnaise is determined. The schematic diagram of obtaining the mayonnaise with the fruit of the low mallow is given. The obtained results correspond to State standard 30004.193 "Mayonnaise. General technical conditions".