Food dressing

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...

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426601, A23D 902

Patent

active

058979050

ABSTRACT:
Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

REFERENCES:
patent: 3892873 (1975-07-01), Kolen
patent: 4352832 (1982-10-01), Wood et al.
patent: 5080921 (1992-01-01), Reimer
patent: 5139811 (1992-08-01), Singer
patent: 5194270 (1993-03-01), Cante et al.
International Search Report in International Patent Application PCT/EP96/04090.
Derwent Abstract of JP 06/054662.
"When Protein and the Properties of Salad Dressing" in Deutsche Milchwirtschaft, 1993, 44(21) p. 1054, by G. Muschiolik et al.
"Investigation of the Function of Whey Protein Preparations in Oil-In-Water Emulsions", by G. Muschiolik et al., from Proc. Food Macromolecules and Colloids Symposium, 1994, Dijon.
"Heat Stability of Oil-In-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH", by Hunt and Dalgleish, in the Journal of Food Science, vol. 60, No. 5, 1995, p. 1120.
European Search Report in European Patent Application EP 95307387.

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