Low calorie salad dressing having smooth, creamy, organoleptic characteristics
US5087471A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 13, 1990 |
| Grant date | Feb 11, 1992 |
| Priority date | — |
| Expiry date | Dec 13, 2010 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to a method for preparing a viscous dressing. The dressing may be prepared using batch techniques, however, the method is particularly suitable for a continuous process for preparing viscous dressings. In the method, a gum blend is prepared which includes a gum and a diluent. A spice blend is prepared which includes water, a sweetener, spices and/or flavorings. An aqueous dispersion of a microreticulated microcrystalline cellulose is prepared. The gum blend, the spice blend and the microreticulated microcrystalline cellulose dispersion are then combined to provide a premix. The premix is then blended with a pre-prepared starch base to provide the viscous dressing product of the invention.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.