High temperature cooking sauce
US5738891A · kind A · utility
6Cited by
1References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 21, 1996 |
| Grant date | Apr 14, 1998 |
| Priority date | — |
| Expiry date | Feb 21, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L23/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.