Freezer soft intermediate-moisture food dressing

Details Freezer soft intermediate-moisture food dressing Freezer soft intermediate-moisture food dressing

1979-03-26

1980-12-02

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

4263306, 426589, A23L 124

Patent

active

042371465

ABSTRACT:
Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.
An example of a composition of this invention is a sour cream dressing containing: 35% water, 45% dextrose, 16% soybean oil, 2% non-fat dry milk, 1% acid and minor effective amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. This product may also contain up to about 125 p.p.m. of a quinine salt.

REFERENCES:
patent: 3694589 (1972-09-01), Kaplow et al.
patent: 3769042 (1973-10-01), Kaplow et al.
patent: 3949104 (1976-04-01), Cheng et al.
patent: 4038424 (1977-07-01), Davies
patent: 4140808 (1979-02-01), Jonson

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