摘要 |
Food sauces containing crystallizable fat present processing problems because the low temperatures required for reasonable commercial packaging operations frequently cause fat to solidify on equipment. The use of an emulsifier, and desirably a hydrophilic colloid suspended in liquid vegetable oil, in small amounts enables cooling of fat-containing sauces to less than 55 DEG F without experiencing problems of fat solidification, equipment fouling or undue viscosity increases. Preferably, lecithin is added to a fat phase of the sauce in an amount of from 0.1 to 0.3%, xanthan gum will be added at a level of 0.005 to 0.2%, and the liquid vegetable oil will be added at a level from 0.2 to 4.2%. |
申请人 |
H.J. HEINZ CO., PITTSBURG, PA., US |
发明人 |
RICHARDS, THEO DOUGLAS, FULLERTON, CALIFORNIA 92631, US;BEJARANO-WALLENS, CELSO OLMEDO, VERNON HILLS, ILLINOIS 60061, US;KEEGAN, SUSAN, GLENVIEW, ILLINOIS 60025, US;KELLEY, EDWARD JOHN, JR., MARIETTA, GEORGIA 30060, US |