Scm Corporation

Charles E Werstak

Donald E Miller

Cecilia Gilmore

Charles E Rule

Steven R Dimler

The present invention relates to a non-dairy, fat-free, dry blend suitable for reconstitution with milk, to provide an imitation buttermilk product having the color, flavor, consistency and texture of cultured buttermilk. The dry blend of the present invention comprises, as essential ingredients, a major amount of maltodextrin; a minor amount of a milk soluble hydrocolloid gum; an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and other flavorants and colorants. On reconstitution with milk, a stable product is obtained despite low pH in the range of about 4.2-4.6.

Imitation buttermilk dry blend suitable for reconstitution with milk

The present invention resides in a packaged, flavored, non-homogenized oil-and-water salad dressing essentially free of thickening agents and proteins, which has limited stability on hand shaking of the composition, defined as emulsion stability for a limited period of dispensing and use of the composition, followed by reversion to phase separation at the end of such limited period, comprising in parts by weight; about 30-80 parts water, about 20-70 parts of a normally liquid hydrogenated vegetable oil; flavoring amounts of water or oil soluble or dispersible flavor components; and an emulsifying amount of a high HLB, food grade polyglycerol ester emulsifier sufficient to achieve said limited stability, such amount of polyglycerol ester being less than a flavoring amount.

Salad dressings of the separating type

A dried coffee whitener comprising functional amounts of a hydrogenated vegetable oil, a casein-containing protein, a buffering agent, an emulsifying agent, the remainder being essentially carbohydrate, the improvement comprising employing as said emulsifying agent an ionic emulsifier such as sodium stearoyl-2-lactylate in combination with at least about 0.7% partial glycerol ester emulsifier.

Spray dried coffee whiteners with reduced milk protein

A low-fat comestible spread which is plastic in consistency similar in properties to margarine or other such spreads, and process for making same. The spread comprises an oil-in-water emulsion having stably dispersed therein about 20% to about 40% fat, a lipoidal emulsifier, a water soluble or dispersible thickening agent for the water, and advantageously, flavor and colorant, the fat having a Wiley Melting Point in the range of about 75.degree. F. to about 106.degree. F., a solid-fat index at 92.degree. F. not substantially greater than about 20 and a solid-fat index at 100.degree. F. not substantially greater than zero. A preferred emulsifier is a normally plastic partial fatty acid ester of a polyalcohol having an HLB value less than about 5. A preferred thickening agent is a cellulose ether, advantageously in combination with a thixotropic thickening agent. The process features homogenizing the thickened oil-in-water emulsion with the fat advantageously in molten condition, then setting up the emulsion in a plastic state by cooling same.

Low-fat comestible spread substitutes

A non-pourable, flavored, spreadable emulsion comprising about 8 to about 15% of a high solids fat, the balance being water and sweetening agent with lesser amounts of stabilizing agent, emulsifier, and protein. The use of a high solids fat makes the emulsion temperature stable over a wide temperature range. The emulsion is particularly suitable as a spreadable syrup for such food products as pancakes and waffles, and becomes fluid at the usual temperatures of serving of such products.

Flavored spreadable emulsion

An imitation mozzarella type cheese for pizza pies and other products, where mozzarella cheese is used, is prepared by forming a mixture of specified amounts of a hydrogenated vegetable oil, a caseinate including at least 70% sodium caseinate, a calcium containing salt such as calcium chloride, an edible acid such as lactic acid, flavoring and color. A premix of the components, except the acid, is first prepared and thoroughly mixed at about 130.degree. to about 172.degree. F, and then the premix is directly acidified by the addition of the acid until a pH of about 6 to about 5 is reached. The product on cooling is readily formed into a desired shape, is capable of being grated, and has the properties characteristic of a mozzarella cheese.

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Medina, OH, United States of America

Charles E Werstak