Bestfoods

Unilever Bestfoods, North America Division of Conopco, Inc.

Rosemary Antoinette Golden

Bernard Charles Sekula

Frederik Michiel Meeuse

Leonardo José Sanchez Aquino

Anthony John Barraclough

Ian Christopher Chandler

Luis Eduardo Saucedo Pizarro

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

High fiber and ready-to-serve, ambient stable fruit-based composition

A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.

Freezable low-calorie spoonable dressings and method for their production

A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin.

Freezable low-calorie spoonable dressing and method for their production

Growing community of inventors

Franklin Park, NJ, United States of America

Rosemary Antoinette Golden