Patent ID: 6231913
Filing Date: 2001-05-15
Classification: A23L

Abstract:
A food product dressing comprising an oil-in-water emulsion, wherein the oil-in-water emulsion is prepared by a process comprising:(a) preparing a composition comprising:(1) from about 0.15 to about 1.0 weight percent of a suspending agent;(2) from about 0.5 to about 25 weight percent of a dairy source, wherein the temperature of the dairy source ranges from about 35.degree. F. to about 80.degree. F.;(3) from about 0.05 to about 3.5 weight percent of an edible acid, wherein the edible acid maintains the pH of the food product dressing at less than about 4.0;(4) from about 0 to about 0.5 weight percent of an emulsifier;(5) from about 15 to about 95 weight percent of water, wherein the temperature of the water ranges from about 35.degree. F. to about 80.degree. F.;(6) from about 0.50 to about 5.0 weight percent of egg yolk;(7) from about 0 to about 20 weight percent of a sweetener;(8) from about 0 to about 10 weight percent of salt; and(9) from about 0 to about 15 weight percent of spices and natural or artificial flavors,wherein the temperature of the composition remains from about 50.degree. F. to about 80.degree. F.;(b) mixing the composition of (a) for a time period sufficient to hydrate the suspending agent, wherein the temperature during the mixing remains from about 50.degree. F. to about 80.degree. F.;(c) adding from about 10 to about 80 weight percent of an oil to the mixed composition of (b) to form a pre-emulsion, wherein the temperature of the oil ranges from about 35.degree. F. to about 80.degree. F., and wherein the temperature of the mixed composition during the addition of the oil remains from about 50.degree. F. to about 80.degree. F.; and(d) emulsifying the pre-emulsion to form the oil-in-water emulsion, wherein the temperature during the formation of the oil-in-water emulsion remains from about 50.degree. F. to about 80.degree. F.