Claims
- 1. A stable acidified emulsion having a centrifuge stability of 25% and being capable of a 5 log microbial kill without pasteurization 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 about 3.0 to 4.6 in said stabilized emulsion; about 0.1% to 0.25% of an edible gum; and about 1% to 12% of a heat swelling starch. wherein the stable acidified emulsion is cooked with a buffered spice or buffered herb mix and a liquid to produce a sauce having a pH from about 4 to 7.
- 2. The emulsion as defined in claim 1 wherein said sodium chloride is present in an amount of about 8% to 12%.
- 3. The emulsion as defined in claim 1 wherein said emulsifier has an HLB of about 14 to 25.
- 4. The emulsion as defined in claim 3 wherein said emulsifier is egg or enzyme treated egg.
- 5. The emulsion as defined in claim 1 wherein said lipophilic starch is derived from waxy maize and is cold water soluble.
- 6. The emulsion as defined in claim 1 wherein said acidulant is present in an amount sufficient to yield a pH of about 3.5 to 4.5.
- 7. The emulsion as defined in claim 1 wherein said gum is selected from the group consisting of xanthan, carageenon, pectin, guar, gum arabic, gum tragacanth and propylene glycol alginate.
Parent Case Info
This application claims the benefit of Provisional Application Ser. No. 60/135,383 filed May 21, 1999.
US Referenced Citations (11)
Foreign Referenced Citations (6)
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Date |
Country |
0 558 832 |
Sep 1993 |
EP |
WO 9102463 |
Mar 1991 |
WO |
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Provisional Applications (1)
|
Number |
Date |
Country |
|
60/135383 |
May 1999 |
US |