Reduced fat emulsified dressing

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...

Full description

Saved in:
Bibliographic Details
Main Authors RAMAMANATHAPUR KRISHNAMURTHY, VERNON CARLE WITTE
Format Patent
LanguageEnglish
Published 04.09.1997
Edition6
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
Online AccessGet full text

Cover

More Information
Summary: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 (344.74 bar) to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.
Bibliography:Application Number: AU19970014988