Sauce enhancer in tubes

Details Sauce enhancer in tubes Sauce enhancer in tubes

1985-06-17

1986-09-16

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Of whole egg or yolk

426581, 426586, 426589, 426578, 426575, 426613, 4263301, 4263302, 426334, 426130, A23L 132, A23L 139

Patent

active

046121978

ABSTRACT:
A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component of a liquid butter fat fraction, alone or in admixture with vegetable oil, wherein the sauce enhancer has a pH value of from 5.6 to 6.8 and a water activity value (a.sub.w -value) between 0.84 and 0.9, with which other milk components and flavor intensifiers may be incorporated.

REFERENCES:
patent: 951504 (1910-03-01), Marlett
patent: 3314798 (1967-04-01), Graves
patent: 3409443 (1968-11-01), Polya et al.
patent: 4034124 (1977-07-01), Dam
patent: 4291066 (1981-09-01), Anema et al.
patent: 4341808 (1982-07-01), Croyle
patent: 4479973 (1984-10-01), Holley

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