Dressing
AssigneeConopco, Inc., d/b/a UNILEVER
InventorsElisabeth Cornelia Maria Bouwens, Anja Schwenzfeier
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Abstract
Food composition in the form of an oil-in-water emulsion, comprising: 65 to 85 wt % of vegetable oil, Water, Hydrolyzed protein selected from the group consisting of pea protein, lentil protein, chick pea protein, lupine protein and mixtures thereof, wherein the composition is free from egg-derived ingredients.
Claims14
A food composition in the form of an oil-in-water emulsion, comprising:
- 65 to 85 wt % of vegetable oil,
- Water,
- Hydrolyzed protein selected from the group consisting of pea protein, lentil protein, chick pea protein, lupine protein and mixtures thereof,
- wherein the composition is free from egg-derived ingredients,
- wherein the hydrolysed protein has a degree of hydrolyzation of 2.2 to 5%, according to the TCA test;
- wherein the amount of hydrolysed protein is of between 0.5 and 2.5 wt %, based on the weight of the composition,
- wherein all pea protein, lentil protein, chickpea protein, lupine protein and mixtures thereof in the emulsion consists of hydrolysed protein.
(canceled)
Use of hydrolysed protein selected from the group consisting of pea protein, lentil protein, chick pea protein, lupine protein and mixtures thereof, with a degree of hydrolyzation of from 2.2 to below 5% according to the TCA test, to provide a glossy texture to oil-in-water emulsions with a vegetable oil content of from 65 to 85 wt % and comprising water and which are free from egg-derived emulsifier, wherein the amount of used hydrolysed protein is of between 0.5 and 2.5 wt %, based on the weight of the composition.
Dependencies are inferred from the claim text.