Claims
- 1. 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.
- 2. The emulsion as defined in claim 1 having a water activity of about 0.5 to 0.85.
- 3. The emulsion as defined in claim 2 having a water activity of about 0.75 to 0.85.
- 4. The emulsion as defined in claim 1 having a centrifuge stability of at least about 25%.
- 5. The emulsion as defined in claim 1 capable of dilution to an extent of at least 6 parts water to 1 part of emulsion without breaking/separating.
- 6. The emulsion as defined in claim 1 wherein the emulsion has microbial kill in the absence of pasteurization.
- 7. The emulsion as defined in claim 1 wherein the emulsion does not support the growth of spoilage microorganisms and delivers a reduction of recognized food-borne pathogens in the absence of pasteurization.
Parent Case Info
This application claims the benefit of U.S. Provisional Application No. 60/135,384, filed May 21, 1999.
US Referenced Citations (11)
Foreign Referenced Citations (6)
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Provisional Applications (1)
|
Number |
Date |
Country |
|
60/135384 |
May 1999 |
US |