Emulsified oil dressings

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

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

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.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Emulsified oil dressings does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Emulsified oil dressings, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Emulsified oil dressings will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-681199

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.