Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1985-10-23
1987-11-03
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426589, 426453, 426652, A23L 1195, A23L 12165
Patent
active
047042940
ABSTRACT:
An agglomerated dry mix composition suitable for addition to a boiling or hot mixture of water and meat or poultry fat drippings to make a lump-free gravy, comprising a starch thickening agent in a thickening amount; a binding amount of a carbohydrate binding agent; flavoring and coloring amounts of a flavorant and colorant; and an emulsifying agent in an amount effective to emulsify the composition in water, said emulsifying agent comprising a blend of a protein source having a protein content of at least about 70% and a buffering agent in an amount effective to establish a pH of the composition in water in the range of about 6-7.
REFERENCES:
patent: 3251695 (1966-05-01), Gidlow et al.
patent: 4291066 (1981-09-01), Anema et al.
patent: 4415599 (1983-11-01), Bos
patent: 4418090 (1983-11-01), Bohrmann
patent: 4472448 (1984-09-01), Haggerty et al.
Durkee Famous Foods, Inc.
Hunter Jeanette
Thomas Richard H.
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