Year: 1899

page_text: Date of Application, 28th Aug., 1899
Complete Specification Left, 28th May, 1900-Accepted, 11th Aug., 1900
I, AVIT LOUIS Duroux, of Villebois Lavallette, Department de la Charente, France,
Chemist, do hereby declare the nature of this invention to be as follows:-
This invention relates to improvements in compounds intended for use in the
preparation of mayonnaise sauce and other sauces of a somewhat similar nature, such
as, Sauce Remoulade, Sauce Tartare, Ayoli Sauce, and other sauces based upon
emulsified oil. The important product which I desire to turn mayonnine or mayonine,
whatever may be its composition is characterised by the fact that it contains a certain
quantity of one or more substances of an alementary nature, having emulsifying and
agglutinative or thickening qualities and adapted by their presence to promote or
to facilitate the emulsion of oils, these substances being used as an addition to
condiments spices and the other ordinary elements used in the manufacture of the
said sauces. To this composition there may be also added substances adapted to assist
in its preservation.
Amongst the substances that I have recognised as adapted to facilitate the emulsion
of oils for the purpose of preparing the sauces above mentioned are the following;
1. Pancreatine, which I regard as of particular importance. 2. Caseins of animal or
vegetable origen. 3. Flours or granular farinaceous matter, starches, malts, maltines
and diastase. 4. Gelatines of animal or vegetable origen. 5. Pepsin. 6. Beer yeast
or other similar yeast.
These substances of which the above is not necessarily a complete list, 'may be
employed separately or together in various preparations, the quantities to be taken
will depend upon their emulsifying power or their power of agglutination or thickening,
according to the effect desired. The composition resulting from the mixture or the
addition of one or more of these substances with condiments or other elements
previously mentioned, such as salt, pepper, fine herbs, mustard, vinegar, may be made
up in the form of powder or of a milk-like fluid mixture or of solution as may be
most desired. To employ such a composition for use in preparing a mayonnaise
sauce, 1 or 2 spoonfuls are placed in a bowl, the yolks of 2 eggs are added and the
whole is beaten to a froth; oil is then added drop by drop, while still beating the
mixture until the desired quantity of sauce is obtained. The sauce is then finished.
It may be eaten immediately or it may be allowed to rest for some time to render it
firmer and that it may then be further beaten. The emulsion of the oil being
rendered certain by the special substances contained in this new product, the sauce
may thus be more certainly and rapidly prepared. A similar advantage is obtained
in making any other sauce having for its base an emulsified oil.
The following are given as examples of formulæ giving compositions suitable for
the conditions specified.
ו

page_text: what manner the same is to be performed to be particularly described and ascertained
in and by the following statement :—
The invention relates to improvements in compounds intended for use in the
preparation of mayonnaise sauce and other sauces of a somewhat similar nature, such
as Sauce Romoulade, Sauce Tartare, Ayoli Sauce and other sauces based upon
emulsified oil.
This product which I desire to term "mayonnine" or દ mayonine" whatever may
be its composition is characterized by the fact that it contains a certain quantity of one
one or more substances of an alimentary nature having emulsifying and agglutinative
or thickening qualities and adapted by their presence to promote or to facilitate the
emulsion of oils, these substances being used as an addition to condiments, spices and
the other ordinary elements used in the manufacture of the said sauces. To
this composition there may be also added substances adapted to assist in its
preservation.
An oily emulsion prepared with yolk of egg, oil and water according to the known
process is easy to obtain but it gives a very fluid liquid without consistence, whilst
the mayonnaise sauce is an oily emulsion based only upon oil and has a degree of
consistence nearly solid which is its special characteristic. In order to ensure the
success of this preparation the oil must be able to emulsify completely in proportion
with the incorporation of the yolks of eggs and at the same time serve as a vehicle for
the emulsified particles. According to experiments it is necessary when oil is mixed
with the yolks of eggs that each added quantity serves as a vehicle for the emulsified
particles, that is to say of liquid in order to keep in suspension and separation in an
emulsified state proceeding from the before added oil and that each of these quantities
emulsifies at the same time instantaneously and completely.
The emulsive principle of the yolk of egg produces complete and continuous
emulsion and with the simultaneous effects of which I have spoken above, with the
use of oil only; but the yolks of eggs do not generally suffice to get this result, that
is, that in spite of all the care which a cook must take, viz.: coolness of the place,
equal temperature of the oil addition of this oil drop by drop etc. it often occurs that a
quantity of oil does not emulsify instantaneously or completely at the moment when
it is added, and then plays the part of the liquid vehicle and intercalary as in the
ordinary emulsion. The before added oil and that which is added afterwards, remains
fluid and the previously emulsified oil particles remain alone in this state; on the
other hand the oil in a normal state which the emulsified globules cannot penetrate,
these latter rapidly tend to come together as before their separation; the mayonnaise
then takes in a few minutes the fluidity of the ordinary oil, with a thick aspect which
is produced by the divided yolks of eggs and the emulsified globules. The
mayonnaise bas not taken well and it is known by the common expression that the
mayonnaise has "turned."
I have searched for a substance able to produce the success of this operation that is
to say a body added to the yolks of eggs which is capable of producing instantaneous
and continuous emulsion with the before mentioned double action, which characterize,
according to my process the mayonnaise sauce.
Amongst the substances that I have recognised as adapted to facilitate the
emulsion of oils for the purpose of preparing the sauces above mentioned are the
following
1. Pancreatine, which I regard as the most important in consideration of its very
energetic action.
2. Caseins of animal or vegetable origin.
3. Flours or granular farinaceous matter, starches malts, maltines, diastases and
glutens.
4. Gelatine of animal or vegetable origin.
5. Pepsin.
6. Beer yeast or other similar veasts.

page_text: Pancreatine exists commercially generally in the form of powder. It is separated
from the pancreas by a very simple and known process. The pancreas is a gland
situated near the human stomach, and that of most carnivorous animals. This organ
secretes a liquid called pancreatic secretion.
This secretion is almost exclusively constituted by pancreatin and owing to it fat
greases, and all the fat oils are digested; indeed medical experience has shown that
amongst persons suffering from diseases of the pancreas, all fat or oily substances,
pass without being digested.
Pancreatine is therapeutically used with the dose of one or two grammes per day
for affections of the stomach, when there is imperfect digestion of the fat or oily
aliments; it has also been used for facilitating the digestion of cod liver oil.
But a fat or oily body to be digested, needs to be previously emulsified, that is to
say, to be so in the most easily digestive form.
Pancreatine has the property of emulsifying instantaneously in small quantities and
in a permanent manner with great quantities of oil.
Casein. Casein is a proteid substance which exists naturally in milk in the pro-
portions of 30 or 40 grammes per litre. Milk brought into contact with air is soon
covered with cream. This latter separated, there remains a bluish white liquid,
which is denser and less consistent; if this latter is heated and treated with a little
rennet, or an acid, or if it is left during a certain time, there will be produced from
the liquid a more and more considerable white opaque coagulated substance. This
substance consists mostly of casein. Casein constitutes also the principal part of
cheese. But independently of its alimentary and nutritive value it has a special
function in the constitution of milk. Fresh milk is indeed a natural emulsion
containing a fatty body (butter) held in suspension in the liquid by a substance which
exists naturally in solution and called casein. Casein thus has energic and special
emulsive properties.
Casein is taken from the milk by several well known processes.
The pure casein
may be found in commerce in the form of white powder, scentless and insipid, which
is much appreciated. I employ this substance in my process for making mayonnaise
sauce in the form of powder, or I use solutions of which I shall hereinafter indicate
the formulæ and add to it several other substances, most of them containing vegetable
casein with its accentuating properties and the others giving by their presence to
the mixture, special agglutinative properties.
Glutens, flours, granular farinaceous inatter, starches and malts. Flours are bodies
generally used as aliments. They consist of 3 principal substances; starch, gluten,
bran.
Starch forms the greatest part; granular farinaceous matters differ from starch only
by the kind of vegetables from which they are taken, but chemically they have the
same properties and agree with the type of starch.
As starch and granular farinaceous matters have the property of forming with water
or other liquids, a paste, their use in the formula of the mayonine can only favor the
success of the process.

page_text: Gluten has also the property of making a paste with addition of different liquids,
oil and specially water. It seems to be constituted chemically of two parts; the one
formed by mucine or vegetable casein and by gluten or vegetable gelatine, the other
similar to fibrine (vegetable fibrine). Today in commerce gluten is easily obtainable
in the form of powder called gluten-flour generally taken from corn by processes
which need not be described. This flour is found either in a state of pure powdered
gluten, or in a state of a mixture of pulverized gluten with a variable proportion of
ordinary flour, starch, or granular farinaceous matter.
The pulverized bran which always exists in alimentary flours contains also a good
proportion of vegetable casein.
I add to these flours the malt flour taken from germinated barley used for the
production of beer. may also take malt prepared from other corn or starchy
substances. This flour has emulsifying and agglutinative properties favoring the
preparation of the mayonnaise sauce and similar sauces. This malt flour exists in
commerce in a pure state which is easily obtained.
The active principle of this flour is the maltine or diastase which exists also in
commerce and which can be obtained in a pure state. In consequence, in the
formulæ of the mayonine which contains some malt, I reserve for myself the right to
replace this substance by maltin, or diastase, in a proportion corresponding to that
which would normally exist in the quantity of the malt employed.
VARIOUS GELATINES.
Gelatine is a substance obtained by the action of boiling water on the animal
tendons and specially the bones, cartilages, parts of the tendons, skin, ele. This
substance is obtained in commerce in a pure state either in plates or powders or in
grains (grenetine) and is employed in this case for alimentary use; jellies are specially
made for culinary and pharmaceutical use.
Gelatines of a low quality serve to make adhesive pastes.
Pure gelatine in pieces is transparent, nearly colourless, hard and brittle, neutral to
reagents, and is nearly insipid.
With water and other liquids it swells when cold and forms a consistent jelly which
dissolves with heat and again reforms when cold.
This property of agglutination also assists the emulsion and augments the con-
sistency of mayonnaise or similar sauces.
Besides animal gelatine, first quality in powder, fish-glue, and all pure animal
gelatines may be used, also gelose, agar-agar, japanese-glue, and all vegetable
gelatines, in a word every substance containing animal or vegetable gelatine.
These pure gelatines of animal or vegetable origin are specially employed for food
previously remarked.
In the following formulæ I reserve for myself the right of changing the proportions
of flour and suppressing the gelatine according to circumstances and if I consider it
necessary.
PEPSIN.
Pepsin is a nitrogenous substance taken from the fourth stomach (caillette) of the
young calf and of young ruminating animals, it is also found in human gastric
secretion, in gizzards of birds, it is the active principle of the rennet so usually
employed for food and the coagulation of milk for the production of cheese etc.
It is
easily obtained in a pure state and it can also be obtained in commerce, therefore I
think it is not necessary to describe the details of its preparation. On the other
hand, it is also employed in pharmacy to facilitate digestion with a dose of 1 to 5
grammes per day. It exerts also an emulsifying and agglutinative action on oils; this
is included in the formulæ of the mayonine.
BEER YEAST.

page_text: For this purpose I reserve for myself the right of making mayonnaise and similar
sauces in the form of silution or in powder in the proportion of 1 to 10 per cent. of
yeast, and of similar use to those of the other formulæ."
Beer yeast can also be found in commerce in a pure state, it can be easily obtained,
I think therefore it unnecessary to insist upon the details of its preparation.
DEXTRIN.
Starches and farinaceous matter can have the addition of dextrin or be partially
replaced by it; since dextrin is a variety of starch; it is roasted starch which is
obtained by placing starch or farinaceous matter in ovens at a temperature of 150°
to 160° or by heating these substances with a diluted acid, or by treating the
farinaceous matter with sprouting barley (action of diastase). The pure dextrin
exists in commerce in the form of a yellowish or whitish powder (when it is obtained
by aqueous dessication) without any smell, nearly tasteless, soluble in water, and
diluted alcohol and forming with water viscous and transparent liquids.
Dextrin can enter in the formula of liquid and powder inayonine either by addition
or by substitution for the starch or farinaceous matter or gluten in the proportion
of 5 to 20 per cent. of the weight of the mayonine.
EMULSINE OR SYNAPTASE.
There is naturally in the almond a substance called emulsine or synaptase which
belongs to the class of soluble ferments and is similar to pepsine and diastase. The
emulsine can be taken from the sweet almonds by different processes which need not
It
be described. This substance can be easily found in commerce in a pure state.
is a product which can be employed without inconvenience for alimentary use
because it pre-exists in almonds, it is also a nitrogenous substance which exists in
The emulsine exists in a
the properties of the nutritive and alimentary almonds.
form of white yellowish powder. I use it in the proportions of 0.5 grammes
to 5 grammes for one hundred of mayonine in addition to the other emulsifying
substances or alone.
SAPONINE.
Saponine is a substance containing glucose which seems to be rather wide-spread
in the vegetable kingdom. According to the vegetables from which it is taken it has
a slightly variable composition which changes more or less its properties. Saponine
exists in the guillaya saponaria, but the saponine taken from the polygala of Virginia
(polygala serrega) and especially that taken from the saponaire officinale (sapanaria
officinalis, dainthies) ought to be preferred because it is inoffensive; it allows of
preparing emulsions for internal use and because this substance needs only to be
employed in a very small quantity.
The saponaire is an indigenous plant, well-known; its leaves, stalks or roots are
usually employed as light and inoffensive depurative. Extract, syrup and specially
ptisane are made of it. The extraction process of the saponine is known; this
substance is found in commerce in a state of perfect purity. It is a whitish substance,
pulverulent, scentless, first a sweet savour, then a little pungent, soluble in water and
in weak alcohol.
It has emulsifying and very energetic properties; a very small quantity (some
centigrammes) added to oils, emulsives them perfectly and in a permanent manner.
I reserve for nyself the optional use in a proportion of 2 centigramines to
20 centigrammnes % in addition to or substitution for the different formulæ of
mayonine.
Mucilaginous substances. Pectine, pectose and pectic acid.
The mucilaginous substance, pectine and pectose which ought not to be confused
with gummy substances, existing in a great number of vegetables, which are extracted
by maceration, digestion or decoction, are met with in the most different organs;

page_text: in flowers, (mallows, marsh-mallows), seeds, (flax, quince, isphaghula, psyllium) in
bulbs, (onions, etc.). The mucilages are very good for emulsifying oils; the most
used and the most active are those of flax, quince, psyllium and isphaghula, these last
are grains or seeds which furnish with addition of water, an extremely thick mucilage
and are sold in every bazaar in India; they form a food for the natives, who make
therefrom a jelly very much relished.
Dry mucilages are obtained by macerating or digesting the mucilagenous grains in
water; they are evaporated at a gentle heat, then placed in an oven, and the dry
product will keep well; being taken when used in small quantities, in a volume of
variable liquid, it forms a very thick and viscous liquid, very good for emulsifying
oils.
Pectine is also used for mucilages.
This is a substance which is found in acidulated fruits, quinces, currants, etc., which
is easily transformed into pectic acid, which, when moistened forms a good jelly for
making a mucilage. It is this substance which by its existence in quince and currant
jellies, etc. produces their special consistence.
The mucilagenous substances can be used in the additional proportion of 1 to
20 grammes % in the different formulæ of mayonine.
Rennet, acts on the fatty substances in milk and substitutes itself for the casein,
which it precipitates in its turn in order to separate them more completely, to bring
them to an emulsified condition or rather more pronounced coagulation, and con-
sequently to render them more assimilable. The secretion of the fourth stomach of a
young perfect calf, whose emulsifying action of the casein produces the phenomenon
known under the name of coagulation or the curdling of milk.
Rennet is extracted from the fourth stomach, or rennet of the young calf, by the
maceration of that organ in white wine, diluted alcohol, salt water etc. in following
proportions more or less strong, according as one wishes to obtain rennet more or less
concentrated.
Or the rennet can be obtained in the liquid form or powder, in perfect preservation
in commerce, and it is used as an article of food in a large quantity particularly in
the manufacture of cheese. The rennet appears to be in the young calf, the work of
the pancreas, the secretion secreted by that organ or rennet-bag, acting on the fatty
matters in milk, like the pancreatic secretion acts also on fats and oils. Therefore
the rennet would appear to be considered as a variety of pancreatine, it is therefore a
substance endowed with emulsifying properties.
Its use is pointed out in the preparation of mayonine in the composition of which
it can occur in a very effective way by adding it to the pancreatine or even by
substituting it therefore, because it is a variety thereof; it may be associated in a
very efficacious way also with the other emulsifying substances already mentioned.
Its use in mayonnaise sauces and similar ones can offer no inconvenience, since it is
already used in food. I reserve myself the right of replacing the vinegar if there is
cause for it by salt water, diluted alcohol or other alimentary liquid, compatible with
the rennet.
This product will be used in an additional proportion 1 to 5 grammes per cent. in
the different formulæ for mayonine.
I will now indicate, for instance as examples, some formulæ for giving a product
fulfilling the requisite conditions for the preparation and the sure and infallible
success of mayonnaise sauce, easy to use, agreeable to the taste and smell and of a
good preservation.

page_text: This formula is one of those which I prefer.
f.
Pure casein in powder
Flour
Wheat flour or starch or fecula or malt flour
Powdered gelatine
Powdered cooking pepper
10 to
20
"
30 to
60
"
50
وو
10 to 20
1 to
2562
"
وو
"
2
20
رو
1 to 2
"
1
"
3
"
0.5 to 3
"
10 to
30
"
4
ور
0.5 to
4
"
20
"
10 to 30
"
4
"
g. Pepsine -
Malt flour or gluten
Maltine or diastase-
h. Pancreatine
Powdered cooking pepper
0.5 to
Pepsine-
Salt
i.
Pepper
Pancreatine
Wheat-flour
Salt
Pepper
What ever the composition of mayonine may be its preparation is always ve
simple. If it is required for instance to prepare the product following the formula
the pancreatine is mixed with water, sea-salt added and stirred until it is mix
then the vinegar is added, it is shaken thoroughly, allowed to settle and filtered.
To employ this same product a, the procedure is as follows:-to make a mayonna
sauce which has to absorb half a litre of oil, for instance, two teaspoonfuls of mayoni
are placed in a bowl, the yolks of two eggs are added, and with a fork the whole
beaten to a froth, oil is then added drop by drop while still beating the mixture.
is then left to rest for a few moments, then oil is added by degrees, but quick
than in the ordinary process, and while still beating. The mayonine containi
vinegar and salt, the sauce is seasoned only when all oil is poured in if necessary a
according to taste.
For a mayonine in powder, following formula e for instance, a spoonful of th
product is placed in a bowl with two teaspoonfuls of water and it is diluted togeth
the yolks of two eggs are added and the same operation is effected as describ
above.
To make the mayonnaise green, some fine cut herbs should be added to t
mayonnaise.

page_text: The same remoulade will be obtained by adding to the finished mayonnaise, salt,
pepper, mustard and vinegar, the whole is then beaten and diluted together, without
fear of it "turning."
The other sauces, tartare, ayoli etc. are prepared also by means of the mayonnaise
obtained by the process described above.
Besides the surety with which the mayonine allows of carrying out the production
of the mayonnaise sauce, the preparation is much quicker (3 to 4 minutes) than that
of the mayonnaise by the ordinary process. On the other hand the preparation of
the mayonnaise sauce can be interrupted without the slightest inconvenience; it will
not turn; on the contrary it will harden during the time of rest.
The success of the preparation gives the same surety in every reason and at every
temperature, the only precaution to observe is to previously gently heat the olive oil
if it is congealed.
Other mode of process.
The mayonnaise sauce obtained by the above processes is a light mayonnaise that
is to say of a fluid consistence which can be agreeably employed for a dish of lobster
macedoine, cold meat etc. If it is desired to obtain a mayonnaise of a hard consistence
when it is finished it is sufficient to beat it strongly with a fork for a few instants; it
swells and hardens, or by preparing it a few hours before it hardens by itself.
Another process of preparation consists of adding the oil by beating the sauce
vigorously with a fork just as an omelette is beaten. The process is quicker than the
former one and if it is desired to obtain hard mayonnaise it is sufficient to prepare it
some hours in advance.
If one wishes to obtain by the process of beating with a fork an immediate hardening
the precaution must be taken to add the oil slowly and to interrupt several times the
addition of oil and beating continuously.
Preservation of the mayonnaise.
The mayonnaise obtained by the ordinary process is of short preservation; the
same evening or the next day at the latest it is nearly wholly separated, on the
contrary by making this sauce with mayonine by the process described and especially
with mayonine containing pancreatine, its preservation is so to speak perfect. This
is accounted for by the fact that a small quantity of pancreatine emulsifies with, in
permanent manner, large quantities of oil. Mayonnaise sauces have been preserved
without touching them for 4 to 5 days in the cellar without having the slightest
separation. I have preserved others of them during eight days by beating them
every day for some moments. I have preserved some for a fortnight, but of course at
the end of this time the taste of this sauce was not very agreeable, in consideration
of the alteration of the yolks of the egg in contact with the air, but separation did
not occur. However it can be said that the preservation of the mayonnaise made by
the mayonine is perfect as the alteration proceeds from the yolk of the egg and not
from the destruction of the emulsion which on the contrary is permanent.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that I claim
is
1. An alimentary product termed mayonine for facilitating and accelerating the
preparation of mayonnaise sauce and of sauces more or less similar based upon
emulsified oil, containing by combination or mixture on one hand, one or more
substances having emulsifying or agglutinative properties (pancreatine, animal or
vegetable caseines, flours, starches malts, animal and vegetable gelatines, pepsin,
yeasts, dextrin, emulsine or synaptase, saponine, pectin, pectose, rennet etc.) and on the
other hand alimentary condiments, and substances usually employed for making the
said sauces (salt, pepper, vinegar etc.) excepting eggs and oil, these latter substances
being added to the product claimed at the moment of the preparation of the sauce
substantially as above described.
B

page_text: 2. An alimentary product for the preparation of mayonnaise sauce as described in
Claim 1 containing pancreatine (1 to 6 parts), water (30 to 50 parts) cooking salt,
15 to 30 parts and vinegar (40 to 80 parts).
3. An alimentary product for making mayonnaise sauce as described in Claim 1
containing caseine (5 to 20 parts) vinegar or water or lime water (100 to 200 parts)
and cooking salt (10 to 20 parts).
4. An alimentary product for making mayonnaise sauce as described in Claim 1
containing pancreatine, one or more other emulsifying or thickening substances water
or vinegar and cooking salt.
5. An alimentary product for making mayonnaise sauce as described in Claim 1
containing pancreatine (1 to 6 parts) cooking salt (10 to 30 parts) and pepper
(4 parts).
6. An alimentary product for making mayonnaise sauce as described in Claim 1
containing pancreatine powdered caseine, wheat flour of any kind, powdered gelatine,
or any other agglutinative or emulsifying powdered substance if necessary.
7. In the alimentary product as described in Claim 1 the application of pancreatine
for the practical and quick preparation of the mayonnaise sauce and of more or less
similar sauces based upon emulsified oil.
8. In the alimentary product as described in Claim 1 the application of the emulsive
agglutinative or thickening substances which are separately indicated or mixed
together in all proportions for the practical and rapid preparation of the mayonnaise
sauce and more or less similar sauces based upon emulsified oil.
9. The mayonnaise sauces remoulades and more or less similar sauces obtained by
the application of the " mayonine as described in the preceding claims.
"
העוניז
LUID 20Un day of yo
HERBERT HADDAN & Co.,
Agents to Applicant, 18, Buckingham Street, Strand, W.C.