Van Den Bergh Foods Co., Division of Conopco, Inc.

Van Den Bergh Foods Co.

Gerardus Anthonius Matthijssen

Johannes Frederik Mulder

Cornelis Frederik Andreae

Philip Edward Dazo

Gijsbert Kuil

Gijebert Kuil

A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.

Process of making a sterile, packed food emulsion

High temperature cooking sauce

Growing community of inventors

Abbenbroek, Netherlands

Gerardus Anthonius Matthijssen