Microbiologically stable sauce emulsion
US6596336B1 · kind B1 · utility
4Cited by
11References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 4, 2000 |
| Grant date | Jul 22, 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, emulsified sauce containing preservatives, very high solids and salt is taught. The emulsion has selected emulsifiers and starches to result in good initial emulsification and good further dilution characteristics. The components of the sauce including solids, salt and preservatives, have been selected to achieve a 5 log microbiological kill on storage at ambient temperature without pasteurization and without adversely affecting the fresh flavor or the product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.