TECHNOLOGICAL SOLUTIONS FOR RECIPES PROJECTION OF THERMOSTABLE MAYONNAISE WITH FUNCTIONAL PROPERTIES
The reseach results on the technology development and recipes mayonnaise with functional properties are shown. It is shown that the new mayonnaise, regardless of the oil phase, prepared with the use of modern ingredients, acquires coolresistive thermostable properties, characterized by high organoleptic and physico-chemical quality, as well as increased biological effectiveness, which provided an introduction to the recipe of conjugated linoleic acid. The results will expand the range of mayonnaise with useful functional properties of high quality, and thereby contribute to the development of production of foods with functional properties.