Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1974-09-11
1976-05-04
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426271, A23L 124
Patent
active
039550109
ABSTRACT:
An improved emulsified oil dressing composition which is resistant to bacteriological spoilage at room temperature and which may have low fat and low acid with good palatability. The composition contains from about 1 to 50 percent of an edible vegetable oil and from about 40 to 80 percent moisture. Egg yolk is present at a level of less than 8 percent. An edible acidifying agent is present at a level of less than 1.8 percent equivalent glacial acetic acid by weight of the moisture in the composition and the composition has a pH in the range of between about 3.5 and 4.1. Bacterial nutrient ingredients are present in the composition at a level of less than about 1.0 percent by weight of the composition.
REFERENCES:
patent: 2264593 (1941-12-01), Schapiro
patent: 2844470 (1958-07-01), Akerboom
patent: 2983618 (1961-05-01), Melnick
Furia, Ed. Handbook of Food Additives, Chem. Rubber Co., Cleveland, Ohio, 1968, pp. 153 & 169-171.
Chozianin Chris
Oles John G.
Hunter Jeanette M.
Kraftco Corporation
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