Lipton, Division of Conopco, Inc.

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

Roland Bauer

Kenneth Gimelli

Daniel J Kochakji

Richard E Rubow

Bert Kuil

Stephanie Doan

Birgitha Tray

Philip E Dazo

Steven M Rikon

Nicolaas Jan Verhoef

Jo Ann Cuccurullo

Dominic Caravetta

Stephanie Luther

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

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

Roland Bauer