CA1171729A - Stabilized dressing products - Google Patents
Stabilized dressing productsInfo
- Publication number
- CA1171729A CA1171729A CA000372476A CA372476A CA1171729A CA 1171729 A CA1171729 A CA 1171729A CA 000372476 A CA000372476 A CA 000372476A CA 372476 A CA372476 A CA 372476A CA 1171729 A CA1171729 A CA 1171729A
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- weight
- level
- acetic acid
- dressing
- aqueous phase
- Prior art date
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Abstract
STABILIZED DRESSING PRODUCTS
ABSTRACT
Dressing products which are bacteriologically-stable at room temperature and which possess a pH of at least 4.2 are prepared utilizing a relatively low level of acetic acid in combination with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level of the dressing product will be from about 0.8% to 4.0% by weight of the aqueous phase contained in the composition and the buffer salt level will be from about 0.4% to 3.0% by weight of the aqueous phase.
ABSTRACT
Dressing products which are bacteriologically-stable at room temperature and which possess a pH of at least 4.2 are prepared utilizing a relatively low level of acetic acid in combination with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level of the dressing product will be from about 0.8% to 4.0% by weight of the aqueous phase contained in the composition and the buffer salt level will be from about 0.4% to 3.0% by weight of the aqueous phase.
Description
DESCRIPTION
STABILIZED DRESSING PRODUCTS
TECHNICAL FIELD
Conventional practice in the art of formulating 05 dressing products, such as salad dressings, mayon-naise, creamy salad dressings ~e.g., blue cheese, thousand island and creamy French) and the like, has been to employ relatively large quantities of acetic acid in order to render the formulation bacteriolog-ically stable. Usually, sufficient acid is added tothe formulation to bring the pH of the product below 4.0; however, the sour, tart taste of these products is perceived by many consumers as a flavor detri-ment, and the use of relatively large amounts of acetic acid makes these products costly to produce.
BACKG~OUND ART
U.S. Patent No. 3,955,010 to Chozianin et al discloses bacteriologically-stable, relatively low-acid dressing products containing from Q.4~ to 1.8 percent acetic acid, based on the level of moisture present and requiring a low pH within the range of from 3.5 to 4.1. Additionally, these products limit the bacterial nutrient ingredients present in the dressing composition to less than about 1% and also avoid and/or minimize the use of ingredients that would buffer the composition. In ~the absence of buffers, a low pH can be obtained with relatively small amounts of acid.
ll~i'7;~9 DISCLOSURE OF INVENTION
The products contemplated by the present inven-tion are acetic acid-containing dressings which are commonly used as an adjunct on salads, vegetables, 05 sandwiches and the like. These dressings may in-clude oil or be oiless and be pourable or viscous.
The products of this invention will possess a pH of at least 4.2, preferably at least about 4.3, and contain selected buffering salts in an amount of from 0.4% to 3% by weight of the moisture contained in the dressing product. These products will also contain a relatively low level of acetic acid (HAC) but be as stable to bacterial growth at room temper-ature (20C), less tart and less costly than conven-tional products of pH 4.0 and below. Usually theproducts will be formulated to achieve a pH of 4.5 or less, but higher pHs of 4.6, 4.7 or more could be initialized.
According to the present invention, the soluble salts of acetic acid and citric acid, such as sodium acetate and/or sodium citrate are employed as buf-fering salts and function in the expected manner of increasing the pH of the dressing by shifting the dissociation equation [HAC H + AC ] to the left.
It has been found, however, that contrary to the present belief of those skilled in the salad dress-ing art, the bacteriological stability of dressing compositions containing the same amounts of acetic acid can be improved at higher rather than lower pH
3~ levels. This effect is believed to be due to the increased level of HAC molecules.
li71~7;~9 Experiments were conducted to evaluate the ef-fect of pH, and the level of acetic acid on the growth of Lactobacillus brevis (a common dressing spoilage organism) in acetic acid-containing model 05 systems.
As conventional in the dressing art, the acetic acid and buffer salt levels expressed herein are in terms of percent by weight of the aqueous phase (i.e., weight of moisture present in the system).
In each of the four experiments set forth below, bacterial growth was evaluated after 5 days storage at 30C, following an initial inoculation of 500 organisms per milliliter. Relative growth levels were measured using a Klett-Summerson colori-meter and standard ahalytical techniques.
A nutrient broth as set forth in Table 1 was employed in all experiments and for each experiment a s~andard colorimetric value, representing a rela-tive percent transmission of light which passes through the sample, was obtained on the uninoculated broth prior to measuring the % transmission for the 5-day old inoculated samples. A lowering of the colorme~ric value is indicative of an increasing level of microbial growth. Use of differing filters on the colorimeter used in the separate experiments resulted in different values for the identical nutrient broth standard.
BEST MODE FOR CARRYING OUT TffE INVENTION
EXPERIMENT #l The effect of varying pH on bacteria growth in 100 mls. of the nutrient broth base in the absence of buffer salts but in the presence of equal amounts (0.1% each by weight of system) of standard anti-li71729 mold and anti-fungal agents is shown below. Percent transmission for the broth standard was measured as 22.5.
HAC % Trans-05 (% by wt. K sorbate/ mission of aqueous Vinegar (mls)Na benzoate (after pH phase)(12.7% HAC) (% b~ wt.) 5 days) 3.8 l.SS 13.40 0.1 23.~
4.0 1.14 9.48 0.1 26.0 4.2 0.68 5.43 0.1 18.6 4.4 0.41 3.22 0.1 4.8 4.6 0.25 1.98 0.1 10.0 As would be expected by those skilled in the art, bacteria growth was surpressed at pH 4.0 and below but growth was not controlled at pH 4.2 and above.
utrient Broth Inqredient % (w/w) Water 95.385 Bacto-proteous-peptone #3 1.000 Bacto-beef extract 1.000 Bacto-yeast extract 0.500 Dextrose 2.000 Emulsifier ~Tween-80) 0.100 MgSO4 O.OlQ
MnS04 0.005 100.000 EXPERIMENT ~2 The effect of raising the p~ ~y the addition of a 25% by weight solution of sodium acetate (NaAc) on * Trade Mark 1171'7~9 bacteria growth in 100 mls. of the nutrlent broth containing a constant amount of acetic acid is shown below. Percent transmission for the broth standard was measured as 24.0 05 HAC NaAc % Trans-(% by wt. Vinegar K sorbate/ (% by wt. mission of aque- (mls) Na benzoateof aqueous (after ~_ ous phase) (12.7% HAC) (% by wt.) phase) 5 days 3.8 1.59 13.90 0.1 ~ 25.6 4.0 1.58 13.90 0.1 0.2428.8 4.2 1.57 13.90 0.1 0.5028.6 4.4 1.55 13.90 0.1 0.9429.8 4.6 1.52 13.90 0.1 1.472g.9 Surprisingly, it was found that at a constant level of HAC, and with pH levels of 4.2 and above brought about by the addition of a buffer salt, bacterial growth can be controlled.
Experiment #3 Experiment #1 was replicated with respect to the higher p~ levels using a slightly different vinegar. Percent transmission for the broth stan-dard was measured at 49Ø
HAC % Trans-(% by wt. K sorbate/mission of aqueous Vinegar (mls) Na benzoate(after ~_ phase (12.5% HAC) (% by wt.)5 days) 4.2 0.68 ~.54 0.1 27.6 4.4 ~.41 3.28 0.1 12.9 4.~ ~.25 2.20 0.1 14.0 li7i7~9 Again, it was found that at pHs of 4.2 and above bacteria growth was not controlled.
EXPERIMENT #4 Experiment #2 was replicated with respect to 05 the higher pH levels using a slightly different vinegar. Percent transmission for the broth stan-dard was measured as 50.1.
HAC NaAc % Trans-(% by wt. VinegarK sorbate/ (% by wt. mission of aque- (mls) Na benzoate of aqueous (after ~_ ous phase (12.5% HAC)(mls.) phase 5 days) 4.2 1.57 14.18 0.1 0.50 40.0 4.4 1.55 14.18 0.1 O.g4 44.8 4.6 1.52 14.18 0.1 1.47 48.8 Results were consistent with those found in Experiment #2, namely that increased stability can be obtained by raising the pH level and that buffer salt addition was effective to control bacteria growth.
The composition contemplated by the present may contain any of the ingredients heretofore employed in the dressing industry some of which are indicated below.
Oil - the oil, if any, may be any of the well-known triglyceride oils, such as those obtained from oil seeds and may be used at levels up to about 75%
by weight.
Carbohydrate Materials - including sweeteners such as sucrose, fructose, glucose, corn syrup solids, etc., but also including hydrolyzed starch solids such as dextrins may be present in the for-mulation of this invention at a level of from about 5 to 40% by weight. It is also contemplated by this 11717~9 invention to utilize intensive sweeteners such as saccharin and dipeptides in place of sugars such as sucrose. In this event, the carbohydrate consti-tuent of the dressing formulation will typically be 05 non-sweet materials such as low D.E. dextrins, or, alternatively, non-carbohydrate bulking agents such as mannitol and sorbitol may be employed.
Moisture - the moisture present both as added water and as a component of other ingredlents (e.g., vinegar) will be present at from 20 to 85% by weight.
E~ Yolk - may be from whole eggs, whole egg powder, liquid egg yolk, dried egg yolk or the like and may be fresh or frozen. These materials may be present in the dressing product at levels ranging from 0 to 20% by weight.
BodYinq A~ent - typically materials such as starches and gums, may be used alone or in combina-tion at levels from 0% to about 7.0% by weight.
Chemical additives such as emulsifying agents, sequestering agents and agents such as sodium benzo-ate and potassium sor~ate, to protect the dressing against the growth of certain yeasts and molds may be used. Flavoring agents such as natural and arti-ficial flavors and various spices, relishes, cheeses, etc. may also be employed in amounts which will be readily determined by those s~illed in the art.
Artificial and natural color~ may also be included in the dressing formulations of this invention.
In accordance with the present invention, the dressing products contain acetic acid at a level of from 0.8% to 4.0% based on the weight of the aqueous phase of the product. In order to calculate the 1171'729 correct acetic acid level and, as will be appreci-ated by those skilled in the art, the amounts of acetic acid and water contained in all of the compo-nents of the dressing product must be taken into 05 consideration. The preferred acetic acid levels for the products of this invention are from about 0.8% to
STABILIZED DRESSING PRODUCTS
TECHNICAL FIELD
Conventional practice in the art of formulating 05 dressing products, such as salad dressings, mayon-naise, creamy salad dressings ~e.g., blue cheese, thousand island and creamy French) and the like, has been to employ relatively large quantities of acetic acid in order to render the formulation bacteriolog-ically stable. Usually, sufficient acid is added tothe formulation to bring the pH of the product below 4.0; however, the sour, tart taste of these products is perceived by many consumers as a flavor detri-ment, and the use of relatively large amounts of acetic acid makes these products costly to produce.
BACKG~OUND ART
U.S. Patent No. 3,955,010 to Chozianin et al discloses bacteriologically-stable, relatively low-acid dressing products containing from Q.4~ to 1.8 percent acetic acid, based on the level of moisture present and requiring a low pH within the range of from 3.5 to 4.1. Additionally, these products limit the bacterial nutrient ingredients present in the dressing composition to less than about 1% and also avoid and/or minimize the use of ingredients that would buffer the composition. In ~the absence of buffers, a low pH can be obtained with relatively small amounts of acid.
ll~i'7;~9 DISCLOSURE OF INVENTION
The products contemplated by the present inven-tion are acetic acid-containing dressings which are commonly used as an adjunct on salads, vegetables, 05 sandwiches and the like. These dressings may in-clude oil or be oiless and be pourable or viscous.
The products of this invention will possess a pH of at least 4.2, preferably at least about 4.3, and contain selected buffering salts in an amount of from 0.4% to 3% by weight of the moisture contained in the dressing product. These products will also contain a relatively low level of acetic acid (HAC) but be as stable to bacterial growth at room temper-ature (20C), less tart and less costly than conven-tional products of pH 4.0 and below. Usually theproducts will be formulated to achieve a pH of 4.5 or less, but higher pHs of 4.6, 4.7 or more could be initialized.
According to the present invention, the soluble salts of acetic acid and citric acid, such as sodium acetate and/or sodium citrate are employed as buf-fering salts and function in the expected manner of increasing the pH of the dressing by shifting the dissociation equation [HAC H + AC ] to the left.
It has been found, however, that contrary to the present belief of those skilled in the salad dress-ing art, the bacteriological stability of dressing compositions containing the same amounts of acetic acid can be improved at higher rather than lower pH
3~ levels. This effect is believed to be due to the increased level of HAC molecules.
li71~7;~9 Experiments were conducted to evaluate the ef-fect of pH, and the level of acetic acid on the growth of Lactobacillus brevis (a common dressing spoilage organism) in acetic acid-containing model 05 systems.
As conventional in the dressing art, the acetic acid and buffer salt levels expressed herein are in terms of percent by weight of the aqueous phase (i.e., weight of moisture present in the system).
In each of the four experiments set forth below, bacterial growth was evaluated after 5 days storage at 30C, following an initial inoculation of 500 organisms per milliliter. Relative growth levels were measured using a Klett-Summerson colori-meter and standard ahalytical techniques.
A nutrient broth as set forth in Table 1 was employed in all experiments and for each experiment a s~andard colorimetric value, representing a rela-tive percent transmission of light which passes through the sample, was obtained on the uninoculated broth prior to measuring the % transmission for the 5-day old inoculated samples. A lowering of the colorme~ric value is indicative of an increasing level of microbial growth. Use of differing filters on the colorimeter used in the separate experiments resulted in different values for the identical nutrient broth standard.
BEST MODE FOR CARRYING OUT TffE INVENTION
EXPERIMENT #l The effect of varying pH on bacteria growth in 100 mls. of the nutrient broth base in the absence of buffer salts but in the presence of equal amounts (0.1% each by weight of system) of standard anti-li71729 mold and anti-fungal agents is shown below. Percent transmission for the broth standard was measured as 22.5.
HAC % Trans-05 (% by wt. K sorbate/ mission of aqueous Vinegar (mls)Na benzoate (after pH phase)(12.7% HAC) (% b~ wt.) 5 days) 3.8 l.SS 13.40 0.1 23.~
4.0 1.14 9.48 0.1 26.0 4.2 0.68 5.43 0.1 18.6 4.4 0.41 3.22 0.1 4.8 4.6 0.25 1.98 0.1 10.0 As would be expected by those skilled in the art, bacteria growth was surpressed at pH 4.0 and below but growth was not controlled at pH 4.2 and above.
utrient Broth Inqredient % (w/w) Water 95.385 Bacto-proteous-peptone #3 1.000 Bacto-beef extract 1.000 Bacto-yeast extract 0.500 Dextrose 2.000 Emulsifier ~Tween-80) 0.100 MgSO4 O.OlQ
MnS04 0.005 100.000 EXPERIMENT ~2 The effect of raising the p~ ~y the addition of a 25% by weight solution of sodium acetate (NaAc) on * Trade Mark 1171'7~9 bacteria growth in 100 mls. of the nutrlent broth containing a constant amount of acetic acid is shown below. Percent transmission for the broth standard was measured as 24.0 05 HAC NaAc % Trans-(% by wt. Vinegar K sorbate/ (% by wt. mission of aque- (mls) Na benzoateof aqueous (after ~_ ous phase) (12.7% HAC) (% by wt.) phase) 5 days 3.8 1.59 13.90 0.1 ~ 25.6 4.0 1.58 13.90 0.1 0.2428.8 4.2 1.57 13.90 0.1 0.5028.6 4.4 1.55 13.90 0.1 0.9429.8 4.6 1.52 13.90 0.1 1.472g.9 Surprisingly, it was found that at a constant level of HAC, and with pH levels of 4.2 and above brought about by the addition of a buffer salt, bacterial growth can be controlled.
Experiment #3 Experiment #1 was replicated with respect to the higher p~ levels using a slightly different vinegar. Percent transmission for the broth stan-dard was measured at 49Ø
HAC % Trans-(% by wt. K sorbate/mission of aqueous Vinegar (mls) Na benzoate(after ~_ phase (12.5% HAC) (% by wt.)5 days) 4.2 0.68 ~.54 0.1 27.6 4.4 ~.41 3.28 0.1 12.9 4.~ ~.25 2.20 0.1 14.0 li7i7~9 Again, it was found that at pHs of 4.2 and above bacteria growth was not controlled.
EXPERIMENT #4 Experiment #2 was replicated with respect to 05 the higher pH levels using a slightly different vinegar. Percent transmission for the broth stan-dard was measured as 50.1.
HAC NaAc % Trans-(% by wt. VinegarK sorbate/ (% by wt. mission of aque- (mls) Na benzoate of aqueous (after ~_ ous phase (12.5% HAC)(mls.) phase 5 days) 4.2 1.57 14.18 0.1 0.50 40.0 4.4 1.55 14.18 0.1 O.g4 44.8 4.6 1.52 14.18 0.1 1.47 48.8 Results were consistent with those found in Experiment #2, namely that increased stability can be obtained by raising the pH level and that buffer salt addition was effective to control bacteria growth.
The composition contemplated by the present may contain any of the ingredients heretofore employed in the dressing industry some of which are indicated below.
Oil - the oil, if any, may be any of the well-known triglyceride oils, such as those obtained from oil seeds and may be used at levels up to about 75%
by weight.
Carbohydrate Materials - including sweeteners such as sucrose, fructose, glucose, corn syrup solids, etc., but also including hydrolyzed starch solids such as dextrins may be present in the for-mulation of this invention at a level of from about 5 to 40% by weight. It is also contemplated by this 11717~9 invention to utilize intensive sweeteners such as saccharin and dipeptides in place of sugars such as sucrose. In this event, the carbohydrate consti-tuent of the dressing formulation will typically be 05 non-sweet materials such as low D.E. dextrins, or, alternatively, non-carbohydrate bulking agents such as mannitol and sorbitol may be employed.
Moisture - the moisture present both as added water and as a component of other ingredlents (e.g., vinegar) will be present at from 20 to 85% by weight.
E~ Yolk - may be from whole eggs, whole egg powder, liquid egg yolk, dried egg yolk or the like and may be fresh or frozen. These materials may be present in the dressing product at levels ranging from 0 to 20% by weight.
BodYinq A~ent - typically materials such as starches and gums, may be used alone or in combina-tion at levels from 0% to about 7.0% by weight.
Chemical additives such as emulsifying agents, sequestering agents and agents such as sodium benzo-ate and potassium sor~ate, to protect the dressing against the growth of certain yeasts and molds may be used. Flavoring agents such as natural and arti-ficial flavors and various spices, relishes, cheeses, etc. may also be employed in amounts which will be readily determined by those s~illed in the art.
Artificial and natural color~ may also be included in the dressing formulations of this invention.
In accordance with the present invention, the dressing products contain acetic acid at a level of from 0.8% to 4.0% based on the weight of the aqueous phase of the product. In order to calculate the 1171'729 correct acetic acid level and, as will be appreci-ated by those skilled in the art, the amounts of acetic acid and water contained in all of the compo-nents of the dressing product must be taken into 05 consideration. The preferred acetic acid levels for the products of this invention are from about 0.8% to
2.5% , 0.8% to 2.0% and 0.9% to 1.6% by weight of the aqueous phase. The level of buffering salts contained in the dressing products will be from 0.4 to 3.0% based on the weight of the aqueous phase and preferably will be from about 0.6 to 2.0%. The buffering salts must also be present at a level sufficient to bring the pH of the dressing product to a pH level of at least 4.2 and preferably at
5 least about 4. 3.
By way of example, the formulation for a no-oil thousand island dressing is given below:
Ingredient Weight %
Water 52.095 Sugar 17.095 Relish 10. 819 Tomato Paste ( 20.6% solids) 6.491 Whole Egg Powder 5. 410 Salt 3.246 Vinegar ~12% HAC) 1.790 Xanthan Gum 0. 649 Prop~lene Glycol Alginate 0. 541 Sodium Acetate (anhydrous) 0.422 Titanium Dioxide 0. 216 Sodium Benzoate O.Og7 Potassium So~bate 0.097 Calcium Disodium ED~A 0.006 100 . 000 11717~9 This formulation possessed a 33% solids content and was found to have a pH of 4.36 and a titratable acidity of 0.62. Based on the weight of the aqueous phase (67% of to~al composition) the acetic acid 05 level was calculated to be 0.92% and the sodium acetate level was calculated to be 0.63%. The dressing composition was inoculated with a loading of 10,000 organisms per gram of mixed salad dressing spoilage organisms, including Lactobacillus, yeast and mold organisms, and the composition was found to be stable (less than 10 organisms per gram) after 20 weeks storage at room temperature.
A formulation for a no-oil blue cheese dressing is as follows:
Ingredient Weight %
Water 41.858 Dextrin (7 to 10 D.E.) 21.500 Vinegar (12% HAC) 11.300 Sugar 5.000 Salt 3 500 Whole Egg Powder 2.000 Blue Cheese Chunks 10.000 Sodium Acetate Trihydrate 1.400 (60.3% NaAc) tO.84% NaAc) Color 0.845 Flavor 1.250 Xanthan Gum 0.550 Propylene Glycol Alginate 0.460 - Sodium Benzoate 0.090 Potassi~m Sorbate 0.090 Calcium Disodium EDTA 0.007 Mustard Flour 0.150 100 . 000 li717~9 This formulation contained a 42% solids content possessed a pH of 4.4 and a titratable acidity of 1.4. Based on the weight of the aqueous phase, the acetic acid level was calculated to be 2.41% and the 05 sodium acetate level was 1.45%. This dressing formulation was also found to be bacteriologically stable during 20 weeks of room temperature storage after inoculation with a loading of 10,000 organisms per gram of mixed salad dressing spoilage organisms.
The present invention provides a useful and simple technique for the preservation of relatively high pH dressing products against bacteriological spoilage. Dressing products prepared in accordance with this invention are desirable from both a taste and cost viewpoint.
By way of example, the formulation for a no-oil thousand island dressing is given below:
Ingredient Weight %
Water 52.095 Sugar 17.095 Relish 10. 819 Tomato Paste ( 20.6% solids) 6.491 Whole Egg Powder 5. 410 Salt 3.246 Vinegar ~12% HAC) 1.790 Xanthan Gum 0. 649 Prop~lene Glycol Alginate 0. 541 Sodium Acetate (anhydrous) 0.422 Titanium Dioxide 0. 216 Sodium Benzoate O.Og7 Potassium So~bate 0.097 Calcium Disodium ED~A 0.006 100 . 000 11717~9 This formulation possessed a 33% solids content and was found to have a pH of 4.36 and a titratable acidity of 0.62. Based on the weight of the aqueous phase (67% of to~al composition) the acetic acid 05 level was calculated to be 0.92% and the sodium acetate level was calculated to be 0.63%. The dressing composition was inoculated with a loading of 10,000 organisms per gram of mixed salad dressing spoilage organisms, including Lactobacillus, yeast and mold organisms, and the composition was found to be stable (less than 10 organisms per gram) after 20 weeks storage at room temperature.
A formulation for a no-oil blue cheese dressing is as follows:
Ingredient Weight %
Water 41.858 Dextrin (7 to 10 D.E.) 21.500 Vinegar (12% HAC) 11.300 Sugar 5.000 Salt 3 500 Whole Egg Powder 2.000 Blue Cheese Chunks 10.000 Sodium Acetate Trihydrate 1.400 (60.3% NaAc) tO.84% NaAc) Color 0.845 Flavor 1.250 Xanthan Gum 0.550 Propylene Glycol Alginate 0.460 - Sodium Benzoate 0.090 Potassi~m Sorbate 0.090 Calcium Disodium EDTA 0.007 Mustard Flour 0.150 100 . 000 li717~9 This formulation contained a 42% solids content possessed a pH of 4.4 and a titratable acidity of 1.4. Based on the weight of the aqueous phase, the acetic acid level was calculated to be 2.41% and the 05 sodium acetate level was 1.45%. This dressing formulation was also found to be bacteriologically stable during 20 weeks of room temperature storage after inoculation with a loading of 10,000 organisms per gram of mixed salad dressing spoilage organisms.
The present invention provides a useful and simple technique for the preservation of relatively high pH dressing products against bacteriological spoilage. Dressing products prepared in accordance with this invention are desirable from both a taste and cost viewpoint.
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A room-temperature, bacteriologically-stable acetic acid containing dressing product having an aqueous phase with a moisture content of between about 20% to about 85% by weight and a pH of at least 4.2 wherein the acetic acid content is between about 0.8% and about 4.0% by weight of the aqueous phase, and which contains buffering salts selected from the group con-sisting of the soluble salts of acetic acid, the soluble salts of citric acid and combinations thereof at a level of from about 0.4% to about 3.0% by weight of the aqueous phase.
2. The dressing product of claim 1, containing carbo-hydrate materials at a level of from about 5% to about 40% by weight.
3. The dressing product according to claim 1, contain-ing edible oils at a level up to about 75% by weight.
4. The dressing product of claim 1, 2 or 3, wherein the pH is at least about 4.3.
5. The dressing product of claim 1, 2 or 3, wherein the buffering salts consist of sodium acetate and sodium citrate.
6. The dressing product of claim 1, 2 or 3, wherein the buffering salts consist of sodium acetate.
7. The dressing product of claim 1, wherein the acetic acid level is from 0.8% to 2.5% by weight of the aqueous phase.
8. The dressing product of claim 1 or 7, wherein the buffering salt level is from 0.6% to 2.0% by weight of the aqueous phase.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13573880A | 1980-03-31 | 1980-03-31 | |
| US135,738 | 1987-12-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1171729A true CA1171729A (en) | 1984-07-31 |
Family
ID=22469433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000372476A Expired CA1171729A (en) | 1980-03-31 | 1981-03-06 | Stabilized dressing products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1171729A (en) |
-
1981
- 1981-03-06 CA CA000372476A patent/CA1171729A/en not_active Expired
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Legal Events
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|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20010731 |