Functionally interdependant two component cooking systems
AssigneeLipton, division of Conopco, Inc.
InventorsRoland Bauer, Kenneth Gimelli, Birgitha Tray, Bert Kuil, Nicolaas Jan Verhoef, Stephanie Doan
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Abstract
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
Claims11
A combination cooking system comprising at least two functionally interdependent and complementary components, the first of said components being a substantially dry, particulate seasoning mix containing spices and an edible buffer to control pH, said buffer being adapted to be responsive to the second of said components and to result in a selected pH when mixed with a final dilution of the second of said components the second of said components, being a fluid stabilized sauce emulsion having a centrifuge stability of at least about 25%, a pH of about 3 to about 5 and a water activity of about 0.5 to about 0.85.
Dependencies are inferred from the claim text.