Freezable low-calorie spoonable dressings and method for their production
US6544578B2 · kind B2 · utility
1Cited by
38References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 29, 2001 |
| Grant date | Apr 8, 2003 |
| Priority date | — |
| Expiry date | Jun 29, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D9/007
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.