Emulsified condiment
AssigneeMcCormick & Company, Incorporated
InventorsBreanne J MCDAVID, Ronald MOORE, JR., Dennis David ROBERTSON
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Abstract
An emulsified condiment including ground, cracked, or milled mustard seeds, an acid component such as vinegar, water, and a significant amount by weight of an edible oil, provides a condiment with a thick, spreadable texture, a creamy mouthfeel, and separation stability without the inclusion of emulsion forming gums or additives. The process of making the condiment includes rough cracking mustard seeds, mixing the mustard seeds with water, an oil, an acid component, and water to obtain a mixture, soaking the mixture with moderate agitation, stone milling the mixture, and deaerating the mixture.
Claims30
An emulsified condiment comprising:
- ground, cracked or milled mustard seeds,
- an acid component,
- water, and
- 5% to 45% by weight of an oil, based upon the weight of the emulsified condiment,
- resulting in an emulsified condiment with
- a thick, spreadable texture,
- a creamy mouthfeel, and
- separation stability,
- wherein mucilage of the mustard seeds provides emulsification of the water and the oil without the inclusion of emulsion forming gums or emulsion forming additives or colloid mill processing.
A process of making an emulsified condiment comprising:
- rough cracking mustard seeds,
- mixing the mustard seeds with water, an oil, an acid component, and water to obtain a mixture,
- soaking the mixture with moderate agitation,
- stone milling the mixture, and
- deaerating the mixture,
- resulting in an emulsified condiment with
- a thick, spreadable texture,
- a creamy mouthfeel, and
- separation stability,
- wherein mucilage of the mustard seeds provides emulsification of the water and the oil without the inclusion of emulsion forming gums or emulsion forming additives or colloid mill processing.
Dependencies are inferred from the claim text.