Freezer soft intermediate-moisture food dressing
US4237146A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 26, 1979 |
| Grant date | Dec 2, 1980 |
| Priority date | — |
| Expiry date | Mar 26, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. An example of a composition of this invention is a sour cream dressing containing: 35% water, 45% dextrose, 16% soybean oil, 2% non-fat dry milk, 1% acid and minor effective amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. This product may also contain up to about 125 p.p.m. of a quinine salt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.