Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1977-06-16
1979-02-20
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426585, 426613, 426605, 426589, 426804, A23L 124
Patent
active
041408080
ABSTRACT:
Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and other spices such as mustard and pepper, a conventional thickeners such as alginic acid and its salts and its 1.2-propylene glycol ester, carboxymethyl cellulose, starch and chemically modified starch, powdered fruit seeds; the fat content of the products being lower than 30%, preferably between 8% and 12%. Also described is a method of producing the low-calorie mayonnaise and dressing type products from treated sour buttermilk. The sour buttermilk is treated by exposure to temperatures and pressures sufficient to remove undesirable aromatic components therefrom.
REFERENCES:
patent: 2944906 (1960-07-01), Spitzer et al.
patent: 3300318 (1967-01-01), Szczesniak et al.
Woman's Day Encyclopedia of Cookery, vol. 10, Fawcett Pub. Inc., New York, p. 1588.
Hunter Jeanette M.
Nedre Norrlands Producentforening
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