CA1299436C - Emulsification system for creamy cheese food products - Google Patents
Emulsification system for creamy cheese food productsInfo
- Publication number
- CA1299436C CA1299436C CA000505028A CA505028A CA1299436C CA 1299436 C CA1299436 C CA 1299436C CA 000505028 A CA000505028 A CA 000505028A CA 505028 A CA505028 A CA 505028A CA 1299436 C CA1299436 C CA 1299436C
- Authority
- CA
- Canada
- Prior art keywords
- cheese
- dextrin
- polysorbate
- weight ratio
- solids
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
ABSTRACT
EMULSIFICATION SYSTEM FOR CREAMY CHEESE FOOD PRODUCTS
A dry mix which contains an emulsification system including a combination of Polysorbate 60 and dextrin can be used to produce a creamy cheese and stable fluid emulsion by hand shaking the dry mix with a low aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy cheese texture and mouthfeel.
EMULSIFICATION SYSTEM FOR CREAMY CHEESE FOOD PRODUCTS
A dry mix which contains an emulsification system including a combination of Polysorbate 60 and dextrin can be used to produce a creamy cheese and stable fluid emulsion by hand shaking the dry mix with a low aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy cheese texture and mouthfeel.
Description
~2~43~i EMULSIFICATION SYSTEM FOR CREAMY CHEESE FOOD PRODUCTS
Technical Fiel_ Dry salad dressing mixes to be used in the home preparation of fluld salad dressings have received wide acceptance in the marketplace. These mixes are an economical alternative to prepared, bottled salad dressings which are both expensive to package and distribute and bulky to transport and store. Dry salad dressing mixes have the ability to be used in the preparation o fresh dressings which are prepared at the point of consumption at such time and in such ~uantity as may be desired. The dry dressing mix will be combined with an aqueous phase, such as vinegar and wa-ter or buttermilk and an oil phase, such as a vegetable oil or mayonnaise, to form a liquid or fluid dressing. These ingredients will typically be mixed in a jar or cruet by manual sha]sing of the container in order to form an emul~
sion. Dressings prepared rom dry mixes may contain dry flavor systems which impark a higher flavor impact to the freshly-prepared dressing than ound in most bottled dressings.
Non-creamy (i.e., non-opaque) salad dressings, such as Italian dressing, may be prepared by combin-ing a dry salad dressing mix, typically containing dried spices and vegetables and thickener (e.g.
vegetable gums) with vinegar, water and salad oil.
.~ ~
3~, These relatively non-viscous salad dressings are not expected by ~he consumer to be stable emul~ions.
These dressings, even when marketed as bottled dressing, contain little or no emulsifier, readily 05 separate into oil and aqeuous phases in the bottle and are intended to be shaken by the consumar immed-iately prior to each use. Dry mixes for Italian-type dressings which typically contain dried spices and vegetables and a thickener, such as a vegetable gum or comparable hydrocolloid, and which are typically prepared by shaking with vinegar, water and oil, likewise do not contain an emulsifier and separate soon after shaking.
Opaque or creamy salad dressings, such as most cheese-containing dressings and those dressings designated as creamy-French, creamy-Italian and the like, are, however, expected to be relatively-uni-form in consistency and not ~uickly separate into distinct phases. Opaque or creamy salad dressings which are marketed as bottled dressings will typ-ically contain both emulsifiers and stabilizers andwill be processed with the aid of mechanical homog-inizers. The ability to employ a homogenization step enables a stable emulsion to be produced using a wide variety of emulsifiers and stabilizers. If a stable creamy salad dressing containing cheese solids is desired from dry salad dressing mixes, it is necessary to employ an emulsification-stabilization system wherein the dispersed cheese solids will remain emulsified and will not separate in low a~ueous medium. To date, the art is not aware of such a system.
The object of the present invention is, there-fore, to produce a dry salad dressing mix.
A feature of one embodiment of the present invention provides a dry salad dressing mix that can be used to form a stable, viscous and creamy, cheese salad dressing.
An aspect of another embodiment of the present invention provides an emulsion system for a dry salad dressing mix containing cheese solids which will remain an emulsion and will not separate at low aqueous levels.
It would be highly desirable to produce a dry salad dressing mix that can be used to form a stable, viscous, creamy cheese salad dressing with the addition of an aqueous and an oil phase using a minimum amount of shak-ing or shear.
SUMMARY OF THE INVENTION
In accordance with an embodiment of the present invention there is provided an emulsification system which will enable a dry salad dressing mix containing cheese solids to be made into a stable emulsion at low aqueous levels with only mild hand shaking, the system being comprised of polysorbate 60 and dextrin at a weight ratio of 1.30:8.5 to 2.5:10.5.
In accordance with another embodiment of the present invention there is provided a dry mix for combining with an aqueous and an oil phase in order to make a creamy cheese emulsion with mild hand shaking wherein the aqueous phase is at low levels comprising a first part consisting of spices, salt, cheese flavors, sugar, sodium citrate and monosodium glutamate together with polysorb-ate 60, and a second part consisting of cheese flavors, cheese solids and gums together with dextrin, wherein the weight ratio o~ the ~irst part coated with polysorbate 60 to the second part containing dextrin is 60.55:39.45, the weight ratio of the ~irst part to polysorbate 60 is 55:1.3 to 60:2.5, and the weight ratio o~ the second part to dextrin is 39:8.5 to 40:10.5.
In accordance with a ~urther embodiment of the present invention there is provided a process for preparing a dry mix salad dressing containing cheese .: ~
1 ....
L~6 -- 4 ~
solicls which makes a creamy cheese salad dressing with mild hand shakin~ and will remain in emulsion and not separate at up to 15~ reduction in the aqueous phase, comprising: (a) blending spices, salt, cheese flavoring containing no cheese solid, sugar, sodium citrate and monosodium ylutamake to form a uniform ~irst part; (b) contacting the blended first part with heated polysorbate 60 while mixing; (c) blending cheese ~lavoring containing up to 50% whey solids; cheese containing up to 70% cheese solids, gums and dextrin in an amount sufficient to dis-perse the cheese solids to form a uniform second part;
(d) combining the blended first part with the blended second part and mixing to form a homogeneous mixture, wherein the weight ratio of the first part contacted with polysorbate 60 and the second part combined with dextrin is 60:55 to 39:45.
DETAILED DESCRIPT~ON
An emulsification system of Polysorbate 60 (poly-oxyethylene 20 sorbitan tristearate), and dextrin have been found to be particularly effective ~or producing a stable, creamy cheese and viscous oil-in-water emulsion with a minimum of shear. This emulsification system is so effective that a stable, oil-water emulsion can be produced in a cruet-type container at low acfueous levels using only several seconds of hand shaking. The emulsi-fication system is highly suitable for being combined with dry spices, dry vegetables, cheese solids, flavor and color ingredients for the production of a clry salad dressing mix.
The emulsification system of this invention contains on a dry weight ratio basis oE polysorbate 60:dextrin oP
1.3:8.5 to 2.5:10.5. A more preferred weight ratio is 1.83:9.~5. Preferably the emulsification system consists Qssentially oE these two ingredients.
The Polysorbate 60 compound is a hydrophilic emulsi-fier well-known in the food art and available from several different suppliers. Dextrin is a ... ..
hydrolyzed cereal solids prepared from the acid or enzymatic conversion of starch. In the present invention, the dex-trin has a DE ranging from 8-14 and preferably about 10.
05 In order to produce a stable cheese emulsion, the emulsion system of this invention must be combined with the other dry mix ingredients in a particular manner. A first part comprising spices, salt, cheese flavoring, sugar, sodium citrate and monosodium glutamate are first blended to form a uniform dry blend. Polysorbate 60, being semi-solid at room temperature, is heated to a liquid and plated onto the surface of the uniform dry blend while mixing.
The weight ratio o the first part and polysorbate 60 is 55 : 1.3 to 60 : 2.5, and preferably 58.72 : 1.85.
A uniform blended second part comprising cheese flavoring (containing real cheese solids), cheese solids and gums is combined with dextrin and thoroughly mixed. The weight ratio of the second part and dextrin is 39 : 8.5 to 40 : 10.5 and preferably 3.94 : 9.5. The dextrin acts as a dispersing agent for the cheese solids. It is important in the present invention that the desired amount of dextrin is added to the second part. If too little dextrin ~5 is added, the cheese solids will not be adequately dispersed, forming lumps thereby ~affecting the formation of a stable emulsion. If too much dextrin is added, the emulsion breaks after a few minutes.
This blended second part is then combined with the coated first part and thoroughly mixed to form an homogenous mixture.
To achieve the stable, creamy, cheesy emulsion at a low aqueous level, the weight ratio of the first part coated with polysorbate 60 and the second part containing dextrin is 60.55 : 39.45. By low 3~
aqueous medium is meant that the level o water-vinegar is decreased by up to 15%.
Generally, -the dry mix creamy cheese salad dressing separate when the level of vinegar and 05 water is decreased by more than 15%. When the natural cheese ingredients were added and blended ln any other than the prescribed manner, the emulsion will break.
The dry mix, in addition to the emulsification system of this invention, may also include ~arious solids which are present to achieve the desired taste, color, etc. These solids, in the case of dry salad dressing mixes, may include salt, sugar, pepper, garlic, onion and other spices and seasoning, cheese fla~ors, cheese solids, caramel and other colors, monosodium glutamate, red pepper granules, green onions, sodium citrate, etc. The dry mix may also contain minor amounts of ingredients such as flow agents (e.g. tricalcium phosphate, sodium silico aluminate, silicon dioxide), preservatives (e.g. butylated hydroxy anisole, tertiary but~lhydro-quinone, sodium benzoate, sorbic acid, ethylenediamine-tetraacetic acid), etc. While minor amounts of other ingredients such as starch or additional emulsifiers or gums may be added to the dry mix they are not necessary to obtain a stable viscous emulsion which can be prepared with a minimum of shear or agitation.
The dry mix o this invention is prepared into a stable dressing by being mixed in a suitable container with an aqueous phase and an oil phase.
This mixing can be accomplished in either one or two steps by relatively mild hand shaking of the ingre-dients in a suitable container. The dry mix may be mi~ed first with the aqueous phase and then this ~ 3~
aqueous mixture combined with the oil phase.
Alternatively, the dry mix, and aqueous and oil phases may be mixed in one step.
By stable what is meant is that the oil and 05 aqueous phases do not separate for several weeks after mixing, and by viscous what is meant is that the viscoslty is at least about 1400 to 2400 centi-poises within 30 minutes after mix1ng. The aqueous phase preferably comprises water and/or vinegar 10 ` (preferably about a 2 to 1 ratio of vinegar to water), while the oil phase can be any edible oil suitable for the desired end product. The suitable oils include vegetable oils such as peanut oil, soybean oil, corn oil, olive oil, palm oil, coconut oil, sunflower oil, safflower oil, cottonseed oil, spices, dried vegetables, flavor and color agents, etc. and mixtures thereof. While the ratio of aqueous phase to oil phase can vary dependent upon the desired end product, preferably it is within the range of about 3 to 5 and 5 to 3 parts by volume.
A dry m.ix creamy cheese salad dressing mix using the ingredient listed below was produced by blending all of the ingredients and then spraying heated polysorbate 60 onto the dry blend.
Inqredient Salt 12.74 Ground Garlic 10.96 Sodium Citrate 9.13 Ground Onions 7.31 Sugar 7.12 Italian Cheese Flavor 4.57 Pepper 2.28 Red Bell Pepper Granules2.10 Monosodium Glutamate 1.37 Green Onions 1.14 S ~ i The amount of polysorbate 60 added was 1.83%. A
second mix using the ingredients listed below was produced by blending all of the ingredients.
05 In~red ent Weight %
Parmesan Cheese Flavor 15.84 Zesty Cheese 11.42 Corn Dextrin 9.45 Xanthan Gum 1.37 Cellulose Gum 1.37 The first part coated with polysorbate 60 and second part containing dextrin, were combined at a ratio of 60.55 to 39.45 and thoroughly blended.
About 21.9 grams of the above mix was combined in a cruet with 90 mls. of vinegar and 67 mls.
water, and shaken by hand for 10 seconds. Salad oil in an amount of 135 mls. was added to the mixture and the mixture further shaken for an additional 10 seconds. A creamy cheese salad dressing was formed.
This emulsion remained stable for at least one month at refrigerator temperatures.
Technical Fiel_ Dry salad dressing mixes to be used in the home preparation of fluld salad dressings have received wide acceptance in the marketplace. These mixes are an economical alternative to prepared, bottled salad dressings which are both expensive to package and distribute and bulky to transport and store. Dry salad dressing mixes have the ability to be used in the preparation o fresh dressings which are prepared at the point of consumption at such time and in such ~uantity as may be desired. The dry dressing mix will be combined with an aqueous phase, such as vinegar and wa-ter or buttermilk and an oil phase, such as a vegetable oil or mayonnaise, to form a liquid or fluid dressing. These ingredients will typically be mixed in a jar or cruet by manual sha]sing of the container in order to form an emul~
sion. Dressings prepared rom dry mixes may contain dry flavor systems which impark a higher flavor impact to the freshly-prepared dressing than ound in most bottled dressings.
Non-creamy (i.e., non-opaque) salad dressings, such as Italian dressing, may be prepared by combin-ing a dry salad dressing mix, typically containing dried spices and vegetables and thickener (e.g.
vegetable gums) with vinegar, water and salad oil.
.~ ~
3~, These relatively non-viscous salad dressings are not expected by ~he consumer to be stable emul~ions.
These dressings, even when marketed as bottled dressing, contain little or no emulsifier, readily 05 separate into oil and aqeuous phases in the bottle and are intended to be shaken by the consumar immed-iately prior to each use. Dry mixes for Italian-type dressings which typically contain dried spices and vegetables and a thickener, such as a vegetable gum or comparable hydrocolloid, and which are typically prepared by shaking with vinegar, water and oil, likewise do not contain an emulsifier and separate soon after shaking.
Opaque or creamy salad dressings, such as most cheese-containing dressings and those dressings designated as creamy-French, creamy-Italian and the like, are, however, expected to be relatively-uni-form in consistency and not ~uickly separate into distinct phases. Opaque or creamy salad dressings which are marketed as bottled dressings will typ-ically contain both emulsifiers and stabilizers andwill be processed with the aid of mechanical homog-inizers. The ability to employ a homogenization step enables a stable emulsion to be produced using a wide variety of emulsifiers and stabilizers. If a stable creamy salad dressing containing cheese solids is desired from dry salad dressing mixes, it is necessary to employ an emulsification-stabilization system wherein the dispersed cheese solids will remain emulsified and will not separate in low a~ueous medium. To date, the art is not aware of such a system.
The object of the present invention is, there-fore, to produce a dry salad dressing mix.
A feature of one embodiment of the present invention provides a dry salad dressing mix that can be used to form a stable, viscous and creamy, cheese salad dressing.
An aspect of another embodiment of the present invention provides an emulsion system for a dry salad dressing mix containing cheese solids which will remain an emulsion and will not separate at low aqueous levels.
It would be highly desirable to produce a dry salad dressing mix that can be used to form a stable, viscous, creamy cheese salad dressing with the addition of an aqueous and an oil phase using a minimum amount of shak-ing or shear.
SUMMARY OF THE INVENTION
In accordance with an embodiment of the present invention there is provided an emulsification system which will enable a dry salad dressing mix containing cheese solids to be made into a stable emulsion at low aqueous levels with only mild hand shaking, the system being comprised of polysorbate 60 and dextrin at a weight ratio of 1.30:8.5 to 2.5:10.5.
In accordance with another embodiment of the present invention there is provided a dry mix for combining with an aqueous and an oil phase in order to make a creamy cheese emulsion with mild hand shaking wherein the aqueous phase is at low levels comprising a first part consisting of spices, salt, cheese flavors, sugar, sodium citrate and monosodium glutamate together with polysorb-ate 60, and a second part consisting of cheese flavors, cheese solids and gums together with dextrin, wherein the weight ratio o~ the ~irst part coated with polysorbate 60 to the second part containing dextrin is 60.55:39.45, the weight ratio of the ~irst part to polysorbate 60 is 55:1.3 to 60:2.5, and the weight ratio o~ the second part to dextrin is 39:8.5 to 40:10.5.
In accordance with a ~urther embodiment of the present invention there is provided a process for preparing a dry mix salad dressing containing cheese .: ~
1 ....
L~6 -- 4 ~
solicls which makes a creamy cheese salad dressing with mild hand shakin~ and will remain in emulsion and not separate at up to 15~ reduction in the aqueous phase, comprising: (a) blending spices, salt, cheese flavoring containing no cheese solid, sugar, sodium citrate and monosodium ylutamake to form a uniform ~irst part; (b) contacting the blended first part with heated polysorbate 60 while mixing; (c) blending cheese ~lavoring containing up to 50% whey solids; cheese containing up to 70% cheese solids, gums and dextrin in an amount sufficient to dis-perse the cheese solids to form a uniform second part;
(d) combining the blended first part with the blended second part and mixing to form a homogeneous mixture, wherein the weight ratio of the first part contacted with polysorbate 60 and the second part combined with dextrin is 60:55 to 39:45.
DETAILED DESCRIPT~ON
An emulsification system of Polysorbate 60 (poly-oxyethylene 20 sorbitan tristearate), and dextrin have been found to be particularly effective ~or producing a stable, creamy cheese and viscous oil-in-water emulsion with a minimum of shear. This emulsification system is so effective that a stable, oil-water emulsion can be produced in a cruet-type container at low acfueous levels using only several seconds of hand shaking. The emulsi-fication system is highly suitable for being combined with dry spices, dry vegetables, cheese solids, flavor and color ingredients for the production of a clry salad dressing mix.
The emulsification system of this invention contains on a dry weight ratio basis oE polysorbate 60:dextrin oP
1.3:8.5 to 2.5:10.5. A more preferred weight ratio is 1.83:9.~5. Preferably the emulsification system consists Qssentially oE these two ingredients.
The Polysorbate 60 compound is a hydrophilic emulsi-fier well-known in the food art and available from several different suppliers. Dextrin is a ... ..
hydrolyzed cereal solids prepared from the acid or enzymatic conversion of starch. In the present invention, the dex-trin has a DE ranging from 8-14 and preferably about 10.
05 In order to produce a stable cheese emulsion, the emulsion system of this invention must be combined with the other dry mix ingredients in a particular manner. A first part comprising spices, salt, cheese flavoring, sugar, sodium citrate and monosodium glutamate are first blended to form a uniform dry blend. Polysorbate 60, being semi-solid at room temperature, is heated to a liquid and plated onto the surface of the uniform dry blend while mixing.
The weight ratio o the first part and polysorbate 60 is 55 : 1.3 to 60 : 2.5, and preferably 58.72 : 1.85.
A uniform blended second part comprising cheese flavoring (containing real cheese solids), cheese solids and gums is combined with dextrin and thoroughly mixed. The weight ratio of the second part and dextrin is 39 : 8.5 to 40 : 10.5 and preferably 3.94 : 9.5. The dextrin acts as a dispersing agent for the cheese solids. It is important in the present invention that the desired amount of dextrin is added to the second part. If too little dextrin ~5 is added, the cheese solids will not be adequately dispersed, forming lumps thereby ~affecting the formation of a stable emulsion. If too much dextrin is added, the emulsion breaks after a few minutes.
This blended second part is then combined with the coated first part and thoroughly mixed to form an homogenous mixture.
To achieve the stable, creamy, cheesy emulsion at a low aqueous level, the weight ratio of the first part coated with polysorbate 60 and the second part containing dextrin is 60.55 : 39.45. By low 3~
aqueous medium is meant that the level o water-vinegar is decreased by up to 15%.
Generally, -the dry mix creamy cheese salad dressing separate when the level of vinegar and 05 water is decreased by more than 15%. When the natural cheese ingredients were added and blended ln any other than the prescribed manner, the emulsion will break.
The dry mix, in addition to the emulsification system of this invention, may also include ~arious solids which are present to achieve the desired taste, color, etc. These solids, in the case of dry salad dressing mixes, may include salt, sugar, pepper, garlic, onion and other spices and seasoning, cheese fla~ors, cheese solids, caramel and other colors, monosodium glutamate, red pepper granules, green onions, sodium citrate, etc. The dry mix may also contain minor amounts of ingredients such as flow agents (e.g. tricalcium phosphate, sodium silico aluminate, silicon dioxide), preservatives (e.g. butylated hydroxy anisole, tertiary but~lhydro-quinone, sodium benzoate, sorbic acid, ethylenediamine-tetraacetic acid), etc. While minor amounts of other ingredients such as starch or additional emulsifiers or gums may be added to the dry mix they are not necessary to obtain a stable viscous emulsion which can be prepared with a minimum of shear or agitation.
The dry mix o this invention is prepared into a stable dressing by being mixed in a suitable container with an aqueous phase and an oil phase.
This mixing can be accomplished in either one or two steps by relatively mild hand shaking of the ingre-dients in a suitable container. The dry mix may be mi~ed first with the aqueous phase and then this ~ 3~
aqueous mixture combined with the oil phase.
Alternatively, the dry mix, and aqueous and oil phases may be mixed in one step.
By stable what is meant is that the oil and 05 aqueous phases do not separate for several weeks after mixing, and by viscous what is meant is that the viscoslty is at least about 1400 to 2400 centi-poises within 30 minutes after mix1ng. The aqueous phase preferably comprises water and/or vinegar 10 ` (preferably about a 2 to 1 ratio of vinegar to water), while the oil phase can be any edible oil suitable for the desired end product. The suitable oils include vegetable oils such as peanut oil, soybean oil, corn oil, olive oil, palm oil, coconut oil, sunflower oil, safflower oil, cottonseed oil, spices, dried vegetables, flavor and color agents, etc. and mixtures thereof. While the ratio of aqueous phase to oil phase can vary dependent upon the desired end product, preferably it is within the range of about 3 to 5 and 5 to 3 parts by volume.
A dry m.ix creamy cheese salad dressing mix using the ingredient listed below was produced by blending all of the ingredients and then spraying heated polysorbate 60 onto the dry blend.
Inqredient Salt 12.74 Ground Garlic 10.96 Sodium Citrate 9.13 Ground Onions 7.31 Sugar 7.12 Italian Cheese Flavor 4.57 Pepper 2.28 Red Bell Pepper Granules2.10 Monosodium Glutamate 1.37 Green Onions 1.14 S ~ i The amount of polysorbate 60 added was 1.83%. A
second mix using the ingredients listed below was produced by blending all of the ingredients.
05 In~red ent Weight %
Parmesan Cheese Flavor 15.84 Zesty Cheese 11.42 Corn Dextrin 9.45 Xanthan Gum 1.37 Cellulose Gum 1.37 The first part coated with polysorbate 60 and second part containing dextrin, were combined at a ratio of 60.55 to 39.45 and thoroughly blended.
About 21.9 grams of the above mix was combined in a cruet with 90 mls. of vinegar and 67 mls.
water, and shaken by hand for 10 seconds. Salad oil in an amount of 135 mls. was added to the mixture and the mixture further shaken for an additional 10 seconds. A creamy cheese salad dressing was formed.
This emulsion remained stable for at least one month at refrigerator temperatures.
Claims (9)
1. An emulsification system which will enable a dry salad dressing mix containing cheese solids to be made into a stable emulsion at low aqueous levels with only mild hand shaking, said system being comprised of polysorbate 60 and dextrin at a weight ratio of 1.30:8.5 to 2.5:10.5.
2. The emulsification system of claim 1, wherein the weight ratio is 1.83:9.45.
3. The emulsification system of claim 1, consisting of polysorbate 60 and dextrin.
4. A dry mix for combining with an aqueous and an oil phase in order to make a creamy cheese emulsion with mild hand shaking wherein said aqueous phase is at low levels comprising a first part consisting of spices, salt, cheese flavors, sugar, sodium citrate and mono-sodium glutamate together with polysorbate 60, and a second part consisting of cheese flavors, cheese solids and gums together with dextrin, wherein the weight ratio of the first part coated with polysorbate 60 to the second part containing dextrin is 60.55:39.45, the weight ratio of the first part to polysorbate 60 is 55:1.3 to 60:2.5, and the weight ratio of the second part to dextrin is 39:8.5 to 40:10.5.
5. A process for preparing a dry mix salad dressing containing cheese solids which makes a creamy cheese salad dressing with mild hand shaking and will remain in emulsion and not separate at up to 15% reduction in the aqueous phase, comprising:
(a) blending spices, salt, cheese flavoring con-taining no cheese solid, sugar, sodium citrate and monosodium glutamate to form a uniform first part;
(b) contacting the blended first part with heated polysorbate 60 while mixing;
(c) blending cheese flavoring containing up to 50%
whey solids; cheese containing up to 70% cheese solids, gums and dextrin in an amount sufficient to disperse the cheese solids to form a uniform second part;
(d) combining the blended first part with the blen-ded second part and mixing to form a homogeneous mixture, wherein the weight ratio of the first part contacted with polysorbate 60 and the second part combined with dextrin is 60:55 to 39:45.
(a) blending spices, salt, cheese flavoring con-taining no cheese solid, sugar, sodium citrate and monosodium glutamate to form a uniform first part;
(b) contacting the blended first part with heated polysorbate 60 while mixing;
(c) blending cheese flavoring containing up to 50%
whey solids; cheese containing up to 70% cheese solids, gums and dextrin in an amount sufficient to disperse the cheese solids to form a uniform second part;
(d) combining the blended first part with the blen-ded second part and mixing to form a homogeneous mixture, wherein the weight ratio of the first part contacted with polysorbate 60 and the second part combined with dextrin is 60:55 to 39:45.
6. A process according to claim 5, wherein the weight ratio of the first part to polysorbate 60 is 55:1.3 to 60:2.5.
7. A process according to claim 5, wherein the weight ratio of the second part to dextrin is 39:8.5 to 40:10.5.
8. A process according to claim 5, wherein the cheese flavoring contains from 35 to 40% whey solids.
9. A process according to claim 5, wherein the cheese contains from 55 to 65% cheese solids.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US71839585A | 1985-04-01 | 1985-04-01 | |
| US718,395 | 1985-04-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1299436C true CA1299436C (en) | 1992-04-28 |
Family
ID=24885951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000505028A Expired - Lifetime CA1299436C (en) | 1985-04-01 | 1986-03-25 | Emulsification system for creamy cheese food products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1299436C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2177111A1 (en) * | 2007-07-02 | 2010-04-21 | San-Ei Gen F.F.I., INC. | Processed food composition containing dextrin |
-
1986
- 1986-03-25 CA CA000505028A patent/CA1299436C/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2177111A1 (en) * | 2007-07-02 | 2010-04-21 | San-Ei Gen F.F.I., INC. | Processed food composition containing dextrin |
| EP2177111A4 (en) * | 2007-07-02 | 2014-06-04 | San Ei Gen Ffi Inc | Processed food composition containing dextrin |
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