HIGH TEMPERATURE COOKING SAUCE

A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and comprising: water; 10-65 wt% edible fat; 0. 05- 10.00 wt% caseinate; and 0.1-10.0 wt% browning agent, which is chosen from a group cons...

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Bibliographische Detailangaben
Hauptverfasser:	ANDREAE, CORNELIS FREDERIK, MATTHIJSSEN, GERARDUS ANTONIUS FRANCISCUS, MULDER, JOHANNES FREDERIK, DAZO, PHILIP EDWARD, KUIL, GIJSBERT
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and comprising: water; 10-65 wt% edible fat; 0. 05- 10.00 wt% caseinate; and 0.1-10.0 wt% browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and futher comprises at least 0.5ppm lysophospholipoprotein as an emulsifier.