POURABLE SALAD DRESSING
A POURABLE ACIDIC DRESSING COMPRISING 0-50 WTOF FAT, 46-99 WTOF WATER, PIECES OF VEGETABLES, HERBS AND/OR SPICES OF A VISIBLE SIZE, AN ACIDULANT ENOUGH FOR A TITRATABLE ACIDITY OF 0.5-2.5, 0.1-4 WTOF ONE OR MORE NON-STARCH POLYSACCHARIDES PRESENT IN A SHEARED GEL FORM, WHICH POLYSACCHARIDES USED EIT...
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| creator | RICHARD EDWARD RUBOW CHARLES RUPERT TELFORD BROWN MALCOLM GLYN JONES MICHELE ALICE BUCHANAN STEPHEN CHARLES DANIELS DANIEL JOSEPH KOCHAKJI NORTON,IIAN TIMOTHY |
| description | A POURABLE ACIDIC DRESSING COMPRISING 0-50 WTOF FAT, 46-99 WTOF WATER, PIECES OF VEGETABLES, HERBS AND/OR SPICES OF A VISIBLE SIZE, AN ACIDULANT ENOUGH FOR A TITRATABLE ACIDITY OF 0.5-2.5, 0.1-4 WTOF ONE OR MORE NON-STARCH POLYSACCHARIDES PRESENT IN A SHEARED GEL FORM, WHICH POLYSACCHARIDES USED EITHER SINGLY OR IN COMBINATION, IF APPLIED UNDER QUIESCENT GELLING CONDITIONS, AT THE CONCENTRATION USED IN THE DRESSING COMPOSITION, AND AT THE APPROPRIATE PH, TITRATABLE ACIDITY AND SALT CONTENT, ARE CAPABLE TO FORM IN WATER EITHER A RIGID THERMOREVERSIBLE GEL OR A RIGID CHEMICALLY SET GEL OR A RIGID SYNERGISTIC GEL, WHERE THE DRESSING HAS A BROOKFIELD VISCOSITY OF 100-4,500 CPS. (CENTIPOISE) AND A YIELD STRESS (TAN DELTA = 1) OF 0.1-10 PA. |
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(CENTIPOISE) AND A YIELD STRESS (TAN DELTA = 1) OF 0.1-10 PA.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | POURABLE SALAD DRESSING |
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