Thomas J. Lipton Co., Division of Conopco, Inc.

Lipton, Division of Conopco, Inc.

Daniel J Kochakji

Roland Bauer

Richard E Rubow

Steven M Rikon

Philip E Dazo

Jo Ann Cuccurullo

Ian T Norton

Malcolm G Jones

Charles R Brown

Kenneth Gimelli

Michele Alice Buchanan

Dominic Caravetta

Stephanie Luther

Stephen C Daniels

A stable acidified, emulsified sauce containing preservatives, very high solids and salt is taught. The emulsion has selected emulsifiers and starches to result in good initial emulsification and good further dilution characteristics. The components of the sauce including solids, salt and preservatives, have been selected to achieve a 5 log microbiological kill on storage at ambient temperature without pasteurization and without adversely affecting the fresh flavor or the product.

Microbiologically stable sauce emulsion

A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.

Pourable salad dressings

Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water swelling starch and gum to provide excellent fat-like properties.

Fat mimetic containing salad dressing and process therefor

A fat mimetic composition which may be used in a low/no fat salad dressing and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water swelling starch and gum to provide excellent fat-like properties.

Low fat/no fat salad dressing having mimetic functional properties fat

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West Milford, NJ, United States of America

Daniel J Kochakji