KS H 2109-1997
Mayonnaise

Standard No.

KS H 2109-1997

Release Date

1997

Published By

Korean Agency for Technology and Standards (KATS)

Status

Be replaced 2009-10

Replace By

KS H 2109-2009

Latest

KS H 2109-2019

Scope

This standard applies to mayonnaise obtained by emulsifying edible vegetable oil in an aqueous phase consisting of vinegar, the oil-in-water emulsion being produced by the hen's egg yolk.

KS H 2109-1997 history

• 2019 KS H 2109-2019 Mayonnaise
• 2014 KS H 2109-2014 Mayonnaise
• 2009 KS H 2109-2009 Mayonnaise
• 1997 KS H 2109-1997 Mayonnaise