Ionic stable emulsion sauce
US6586033B1 · kind B1 · utility
4Cited by
11References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 4, 2000 |
| Grant date | Jul 1, 2003 |
| Priority date | — |
| Expiry date | May 4, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A stable, acidified emulsion containing extremely high solids and high salt content is disclosed. This can be used in a complementary combination liquid/paste sauce composition with a dry, particulate seasoning composition. The sauce has a selected amount of water and thus could be subject to microbiological attack, which in turn requires pH control. The sauce has selected emulsifiers to result in good initial emulsification and good dilution characteristics. The components of the sauce, including solids, salt and preservatives, have been selected for stability and to achieve a centrifuge stability of at least about 25%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.