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

Lipton, Division of Conopco, Inc.

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

Nanneke Joke De Fouw

Malcolm G Jones

Wilhelmus A Castenmiller

Ronald Albert Schotel

Jozephus Johannes Verschuren

Dennis J Breitbart

Dominick Piccininni

Leendert Alderliesten

Bertus Marinus Van Bogegom

Zoila Christina Aguilar

Johannes Mateus Van Amelsvoort

Jadwiga Bialek

Gerrit Daniel-Johannes Harcksen

The current invention deals with a low fat opaque pourable dressing where the opacity is achieved by emulsification of the oil in a pre-emulsion and then adding and homogenizing the pre-emulsion to a water phase containing the balance of the dressing ingredients.

Opaque low fat salad dressing with an improved mouthfeel

Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets results, c. homogenizing the emulsion until the �D.sub.3,2 ! size of at least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

Food dressing

Low fat spread

Growing community of inventors

Delft, Netherlands

Nanneke Joke De Fouw