A process for preparing a food dressing

摘要

A process for preparing a food dressing emulsion in which a discontinuous phase such as oil is finely dispersed in an aqueous continuous phase. The discontinuous phase is added to the continuous phase in a controlled manner in a colloid mill 18 having a relatively large emulsifying gap. A vacuum is applied to mixing vessel 10 and continuous phase liquid water is sucked in. Then other ingredients such as tomato puree and vinegar are sucked in. The contents of the mixing vessel are circulated through colloid mill 18 while other ingredients are added through valve 48 at inlet 19. The entire mixture is circulated through the colloid mill to homogenise it and form the dressing.