Process for making stable emulsified dressings with polyol fatty

Details Process for making stable emulsified dressings with polyol fatty Process for making stable emulsified dressings with polyol fatty

1995-06-05

1996-07-02

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426601, 426605, 426611, 426613, A23L 124

Patent

active

055320198

ABSTRACT:
A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.

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patent: 5356644 (1994-10-01), Hendrick et al.
Bailey, "Bailey's Industrial Oil & at Products", 1964, pp. 958-972.

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