Method of making a reduced fat emulsified dressing

Details Method of making a reduced fat emulsified dressing Method of making a reduced fat emulsified dressing

1996-03-01

1998-08-18

Paden, Carolyn

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...

426601, A23L 124

Patent

active

057956146

ABSTRACT:
The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.

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patent: 5527556 (1996-06-01), Freppiat
patent: 5585480 (1996-12-01), Vogel

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