Patent ID: 6596336
Filing Date: 2003-07-22
Classification: A23L

Abstract:
A stable acidified emulsion having a centrifuge stability of 25% and being capable of a 5 log microbial kill without pasteurization comprising:about 20% to 40% water; about 15% to 40% oil; about 25% to 65% solids, said solids including about 2% to 18% sodium chloride about 1% to 2% of an emulsifier; about 3000 ppm to about 5000 ppm of a preservative about 1% to 5% of a lipophilic starch; about 0.5% to 5% of microcrystalline cellulose; about 0.25% to 2% of sodium stearoyl lactylate; a sufficient amount of an acidulant to result in a pH of about 3.0 to 4.6 in said stabilized emulsion; about 0.1% to 0.25% of an edible gum; and about 1% to 12% of a heat swelling starch. wherein the stable acidified emulsion is cooked with a buffered spice or buffered herb mix and a liquid to produce a sauce having a pH from about 4 to 7.