Method of making a reduced fat emulsified dressing
US5795614A · kind A · utility
8Cited by
12References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 1, 1996 |
| Grant date | Aug 18, 1998 |
| Priority date | — |
| Expiry date | Mar 1, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/244
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.