Process for making stable emulsified dressings with polyol fatty acid polyesters
First Claim
1. A method for making a stable emulsified dressing containing a polyol fatty acid polyester, said method comprising:
- (1) forming a preemulsion containing at least a portion of the polyol fatty acid polyester in an aqueous solution thickened with a thickening agent;
(2) combining the preemulsion with a mixture containing an egg yolk-containing material, an acidifying ingredient, and water; and
(3) subjecting the combined preemulsion and mixture to shear to provide a stable emulsified dressing having mayonnaise-like properties.
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Accused Products
Abstract
A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.
14 Citations
23 Claims
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1. A method for making a stable emulsified dressing containing a polyol fatty acid polyester, said method comprising:
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(1) forming a preemulsion containing at least a portion of the polyol fatty acid polyester in an aqueous solution thickened with a thickening agent; (2) combining the preemulsion with a mixture containing an egg yolk-containing material, an acidifying ingredient, and water; and (3) subjecting the combined preemulsion and mixture to shear to provide a stable emulsified dressing having mayonnaise-like properties. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12)
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13. A method for making a stable emulsified dressing containing a polyol fatty acid polyester and a starch, said method comprising:
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(1) forming an emulsion containing an egg yolk-containing material and at least a portion of the polyol fatty acid polyester in an aqueous preemulsion thickened with a thickening agent; (2) forming a starch base containing a starch, an acidifying ingredient, and water; and (3) combining about 40 to 90 weight percent of the emulsion and about 10 to 60 weight percent of the starch base to provide the stable emulsified dressing. - View Dependent Claims (14, 15, 16, 17, 18, 19, 20, 21, 22, 23)
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Specification