Mayonnaise and dressing compositions having a glucono-delta-lactone preservative system
AssigneeCPC International Inc.
InventorsJohn P. Erickson, Mary Deborah Meiners
Life of this patent
Estimating the term…
Abstract
Mayonnaise and dressing products, including reduced-calorie low-fat mayonnaise and reduced-calorie, low-fat, spoonable or pourable dressing compositions, having as a preservative system glucono-delta-lactone and, optionally, acetic acid in sufficient quantity to lower the pH to about 3.5 or less, preferably about 3.3 or less. The compositions have an increased resistance to microbial spoilage and, therefore, extended shelf life compared with currently marketed products, yet do not have the sharp acidic "bite" common to currently available products.
Claims17
A mayonnaise or dressing composition having a starch component and comprising an antimicrobial amount of a partially or fully hydrolyzed glucono-delta-lactone wherein the partially or fully hydrolyzed glucono-delta-lactone is present in a concentration up to about 1% by weight, the composition having a pH of about 3.5 or less.
A reduced-calorie low-fat mayonnaise or spoonable or pourable dressing composition having a starch component and comprising an antimicrobial amount of a partially or fully hydrolyzed glucono-delta-lactone wherein the partially or fully hydrolyzed glucono-delta-lactone is present in a concentration up to about 1% by weight, the composition having a pH of about 3.5 or less.
A process for producing a mayonnaise or spoonable or pourable dressing composition which is resistant to microbial growth which process comprises heating glucono-delta-lactone in a starch slurry to partially or fully hydrolyze the glucono-delta-lactone and adding the partially or fully hydrolyzed glucono-delta-lactone to the mayonnaise or spoonable or pourable dressing composition in sufficient quantity to lower the pH to 3.5 or less.
A process for producing compositions made with a reduced-calorie low-fat mayonnaise or spoonable or pourable dressing which process comprises using a reduced-calorie low-fat mayonnaise or spoonable or pourable dressing composition having a starch component and which comprises an antimicrobial amount of a partially or fully hydrolyzed glucono-delta-lactone sufficient to lower the pH of the composition to 3.5 or less.
Dependencies are inferred from the claim text.