Lipton, Division of Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Kenneth Gimelli

Roland Bauer

Bert Kuil

Stephanie Doan

Birgitha Tray

Nicolaas Jan Verhoef

Daniel J Kochakji

Marc Joseph Glasser

Dominic Caravetta

Stephanie Luther

This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.

Heat tolerant farinaceous-based food product

A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.

Microbiologically stable cooking system

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 stable, acidified emulsion containing extremely high solids and high salt content is disclosed. This can be used in a complementary combination liquid/paste sauce composition with a dry, particulate seasoning composition. The sauce has a selected amount of water and thus could be subject to microbiological attack, which in turn requires pH control. The sauce has selected emulsifiers to result in good initial emulsification and good dilution characteristics. The components of the sauce, including solids, salt and preservatives, have been selected for stability and to achieve a centrifuge stability of at least about 25%.

Ionic stable emulsion sauce

Functionally interdependant two component cooking systems

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Waldwick, NJ, United States of America

Kenneth Gimelli