The Clorox Company

Clarissa Koga

Maria Garcia Ochomogo

Hubert Chan

Perry Nga

Vidya Ananth

Edith Ramos Da Conceicao Neta

Ritu Mishra

Abril Estrada

Joanna L Oldaker

Edith Ramos Neta

Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density 'whipped' texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

Shelf-stable acidified aerated food emulsion

Growing community of inventors

Pleasanton, CA, United States of America

Clarissa Koga