Reduced fat emulsified dressings

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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: WITTE, VERNON CARL, KRISHNAMURTHY, GUNDACHAR RAMANATHAPUR
Format: Patent
Sprache:eng ; fre ; ger
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Beschreibung
Zusammenfassung: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 (344.74 bar) to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.