Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1995-11-28
1998-06-30
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426605, 426613, A23L 139
Patent
active
057730725
ABSTRACT:
An emulsion, which provides sauce, dressing, dessert and mayonnaise products which have stability to heat-treatment to effect pasteurization or sterilization, is prepared with an oil, water, egg yolk and a diacetyl tartaric acid ester of monoglycerides (DATEM) and with salt and/or sugar so that, by weight, the oil is in an amount of from 1% to 82%, the egg yolk component is in an amount of from 0.1% to 20% and the DATEM component is in an amount of from 0.1% to 5% (dry weight). To prepare the emulsion, a mixture of egg yolk and DATEM are homogenized, the homogenized mixture is combined with the oil and water and salt and/or sugar ingredients and homogenized to obtain an emulsion. An aroma component also may be combined with the ingredients and for preparing a sauce, a thickener is combined with the ingredients.
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Campbell Lydia
Trueck Hans Uwe
Nestec S.A.
Paden Carolyn
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