| 摘要 |
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%. |
