Ionic stable emulsion sauce
AssigneeLipton, division of Conopco, Inc.
InventorsKenneth Gimelli, Roland Bauer
Life of this patent
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Abstract
A stable, acidified emulsion containing extremely high solids and high salt content is disclosed. This can be used in a complementary combination liquid/paste sauce composition with a dry, particulate seasoning composition. The sauce has a selected amount of water and thus could be subject to microbiological attack, which in turn requires pH control. The sauce has selected emulsifiers to result in good initial emulsification and good dilution characteristics. The components of the sauce, including solids, salt and preservatives, have been selected for stability and to achieve a centrifuge stability of at least about 25%.
Claims7
An ionic and, stable acidified emulsion comprising:
- about 20% to 40% water;
- about 15% to 40% oil;
- about 25% to 65% solids, said solids including about 2% to 18% sodium chloride;
- about 1% to 2% of an emulsifier;
- about 3000 ppm to about 5000 ppm of a preservative;
- about 1% to 5% of a lipophilic starch;
- about 0.5% to 5% of microcrystalline cellulose;
- about 0.25% to 2% of sodium stearoyl lactylate;
- a sufficient amount of an acidulant to result in a pH of 3.0 to 4.5 in said emulsion;
- about 0.1% to 0.25% of an edible gum;
- and
- about 1% to 12% of a heat swelling starch
- wherein the emulsion is combined with a dry spice seasoning mix comprising about 5 to about 25% buffer, and a liquid to obtain a final product with a pH from about 4 to about 7.
Dependencies are inferred from the claim text.