Low calorie salad dressing having smooth, creamy, organoleptic c

Details Low calorie salad dressing having smooth, creamy, organoleptic c Low calorie salad dressing having smooth, creamy, organoleptic c

1990-12-13

1992-02-11

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426578, 426589, 426613, 426605, 426804, A23L 124

Patent

active

050874713

ABSTRACT:
The present invention is directed to a method for preparing a viscous dressing. The dressing may be prepared using batch techniques, however, the method is particularly suitable for a continuous process for preparing viscous dressings. In the method, a gum blend is prepared which includes a gum and a diluent. A spice blend is prepared which includes water, a sweetener, spices and/or flavorings. An aqueous dispersion of a microreticulated microcrystalline cellulose is prepared. The gum blend, the spice blend and the microreticulated microcrystalline cellulose dispersion are then combined to provide a premix. The premix is then blended with a pre-prepared starch base to provide the viscous dressing product of the invention.

REFERENCES:
patent: 4559233 (1985-12-01), Chen et al.
patent: 4562086 (1985-12-01), Smolka
patent: 4563360 (1986-01-01), Soucie et al.
patent: 4684533 (1987-08-01), Kratochvil
patent: 4762726 (1988-08-01), Soucie et al.
patent: 4859484 (1989-08-01), Bielskis et al.
patent: 4911946 (1990-03-01), Singer
patent: 4956193 (1990-09-01), Cain et al.

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