CA2986517A1 - Methodology natural emulsion dressing - Google Patents
Methodology natural emulsion dressing Download PDFInfo
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- CA2986517A1 CA2986517A1 CA2986517A CA2986517A CA2986517A1 CA 2986517 A1 CA2986517 A1 CA 2986517A1 CA 2986517 A CA2986517 A CA 2986517A CA 2986517 A CA2986517 A CA 2986517A CA 2986517 A1 CA2986517 A1 CA 2986517A1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
- A47J43/0705—Parts or details, e.g. mixing tools, whipping tools for machines with tools driven from the upper side
Abstract
The invention is a standardized methodology helping people or businesses to make delicious and natural dressings, sauces or garnishes efficiently with minimal impact on the environment. The process comes in a set of light weight packages, shelf stable at room temperature, with precise information on how to achieve a product made from scratch. Dry or liquid package recipes are mixed together to create a base for the consumer to perform an emulsion. Product consumers can use their own ingredients in collaboration with the process. This product is a standardised method to achieve homemade dressing with wholesome ingredients and without necessarily using any additives, industrial emulsifiers and stabilizers.
Description
Methodology natural emulsion dressing This invention provides a new method, in a series of precise steps, for consumers who desire to make their own healthy dressing, sauce or garnish as well as offering industrial manufacturers a new way to deliver a shelf stable product with the least amount of ingredients as possible. For easier reading, the following terms (dressings, sauces or garnishes) will be understood as the common denomination "dressings" in the following text.
Description Background of the invention Dressings have been used in our alimentation for a long time enhancing a large variety of food items and recipes. They are usually produce by creating an emulsion. An emulsified dressing is made by binding together immiscible liquids, or liquids that don't normally combine with an emulsifying ingredient. In domestic households, for those with culinary skills, this biding action is typically made by the act of adding to an emulsifier, a certain quantity of oil and other liquids by hand or machine whisking . The risk of failure to create a biding action on top of many other factors like time consumption or lack of product stability gives the consumer a reason to seek for handy dressing solutions. So far, the best way found by the industry to provide this product was to bottle ready-dressing. Doing so, industrials created in laboratory ready-dressings that sustain a long shelf life, meaning also a long lasting emulsion. The biding of ingredients combine to other additives will help giving a lasting attractive look to dressings as well as a uniform taste and texture. To this day, truly whole natural emulsifier have been proven not suitable for this task since their biding action is not uniform enough over long lasting period of time. Powder ready-made kit have also been develop by corporations, these kits usually containing a prefabricated emulsion that can be activated by adding water to the mix. These powder patented technologies, in a similar way that the bottle dressing industry is not considering natural emulsifier, uses mainly ingredients and techniques made in laboratories in order to achieve product stability.
Description Background of the invention Dressings have been used in our alimentation for a long time enhancing a large variety of food items and recipes. They are usually produce by creating an emulsion. An emulsified dressing is made by binding together immiscible liquids, or liquids that don't normally combine with an emulsifying ingredient. In domestic households, for those with culinary skills, this biding action is typically made by the act of adding to an emulsifier, a certain quantity of oil and other liquids by hand or machine whisking . The risk of failure to create a biding action on top of many other factors like time consumption or lack of product stability gives the consumer a reason to seek for handy dressing solutions. So far, the best way found by the industry to provide this product was to bottle ready-dressing. Doing so, industrials created in laboratory ready-dressings that sustain a long shelf life, meaning also a long lasting emulsion. The biding of ingredients combine to other additives will help giving a lasting attractive look to dressings as well as a uniform taste and texture. To this day, truly whole natural emulsifier have been proven not suitable for this task since their biding action is not uniform enough over long lasting period of time. Powder ready-made kit have also been develop by corporations, these kits usually containing a prefabricated emulsion that can be activated by adding water to the mix. These powder patented technologies, in a similar way that the bottle dressing industry is not considering natural emulsifier, uses mainly ingredients and techniques made in laboratories in order to achieve product stability.
-2-Canada patent 2147174 The present invention concerns a food product in the form of a dehydrated oil-in-water emulsion, which can be reconstituted by adding water so that it again forms a stable emulsion of the mayonnaise or salad dressing type, and a process for preparing the said dehydrated emulsion. The process consist of food product in the form of a powder, comprising a source of albumen, a source of fatty acid, a source of fat and optionally seasonings, the whole having been emulsified, homogenised and then dehydrated, each constituent particle of said powder having the same composition as a whole.
US patent 5 082 674 proposed a process for preparing, inter alia, dehydrated mayonnaise capable of being reconstituted rapidly through the addition of water. This process consists of preparing a mixture comprising a lyso-phospho-lipoprotein (LPLP), modified egg yolks and maltodextrin, and then adding a sunflower oil so as to form an emulsion capable of being homogenised and dehydrated by atomization.
Canada patent 1129243 proposed a process for a dry mix use in preparing a stable viscous emulsion with increase preparation tolerance containing an encapsulated gum, the gum encapsulant being effective to retard hydratation of the gum when mixed with aqueous solution and then oil, the rate of hydratation of the gum and the amount of gum being effective to provide a stable viscous emulsion for at least 24 hours after mixing . Invention is using gum chosen from the group consisting of xanthan, carboxymethyl cellulose, guar, tragacanth, karaya and propylene glycol alginate.
Previous patent consist of stabling, biding, thickening and additives technologies with a methodology of adding liquid back to the powder mix in order to reinstate the final product. The industry have not yet consider simple and natural emulsifier in the dressing industry and did not patent a standard methodology to help the end user to achieve dressings based only on wholesome ingredients. Bottling and shipping are two main pillars of the fresh dressing industry.
The following invention is a way to deviate from the bottling business as well as from the laboratory-made powder emulsion. It offers a new model for fresher and more natural product to the end user.
US patent 5 082 674 proposed a process for preparing, inter alia, dehydrated mayonnaise capable of being reconstituted rapidly through the addition of water. This process consists of preparing a mixture comprising a lyso-phospho-lipoprotein (LPLP), modified egg yolks and maltodextrin, and then adding a sunflower oil so as to form an emulsion capable of being homogenised and dehydrated by atomization.
Canada patent 1129243 proposed a process for a dry mix use in preparing a stable viscous emulsion with increase preparation tolerance containing an encapsulated gum, the gum encapsulant being effective to retard hydratation of the gum when mixed with aqueous solution and then oil, the rate of hydratation of the gum and the amount of gum being effective to provide a stable viscous emulsion for at least 24 hours after mixing . Invention is using gum chosen from the group consisting of xanthan, carboxymethyl cellulose, guar, tragacanth, karaya and propylene glycol alginate.
Previous patent consist of stabling, biding, thickening and additives technologies with a methodology of adding liquid back to the powder mix in order to reinstate the final product. The industry have not yet consider simple and natural emulsifier in the dressing industry and did not patent a standard methodology to help the end user to achieve dressings based only on wholesome ingredients. Bottling and shipping are two main pillars of the fresh dressing industry.
The following invention is a way to deviate from the bottling business as well as from the laboratory-made powder emulsion. It offers a new model for fresher and more natural product to the end user.
-3-This invention is the first ready-to-make dressing product containing only wholesome ingredients.
It is making a new use of the powder dressing format, distancing itself from the powder dressings made in laboratory, in order to reconnect with the idea of freshness and transparent list of ingredients. It is lighter, made with wholesome ingredients and eco friendly.
Nowadays, the retail grocery industry is turning toward online marketing, shipping goods to consumer directly to their location. The size format of the product makes it ideal for easy storage and shipping.
It is making a new use of the powder dressing format, distancing itself from the powder dressings made in laboratory, in order to reconnect with the idea of freshness and transparent list of ingredients. It is lighter, made with wholesome ingredients and eco friendly.
Nowadays, the retail grocery industry is turning toward online marketing, shipping goods to consumer directly to their location. The size format of the product makes it ideal for easy storage and shipping.
-4-Summary of the invention This invention is a methodology of combining different elements to assemble in a specific order and quantity in order to create the emulsion base required to make food dressing recipes. Most of the liquids are provided by the end user which allows no spoilage during storage as well as making it light weight and thin in volume for easy shipping. The end user can achieve the utmost fresh dressing recipe helped with two very thin packages. These packages consist of wholesome food powder mixtures and air-tight liquids that, put together, will become the emulsion base for the recipe. Following, the end user will need to incorporate the oil in a specific way while mixing with mechanical force at high speed. To summarize, this whole standard process consists of combining the right natural ingredients in a specific calculated format, then, while mixing them at high velocity, adding the measured oil in the right amount. The recipe result in a standard recipe and uniform emulsion texture that can last from 2 to 7 days. A very fresh product that can be use when needed and stored without the need of bottles. This methodology provides a standardised way for any user to craft the best natural dressings while having a minimal footprint on the environment.
Brief description of the drawings Fig.1 is a front plan view of the powder package recipe and the liquid package recipe Fig.2 is a front plan view of the process first step, liquids measurement by the user.
Fig.3 is a front plan view of the process second step, mixing ingredient into the first-blend.
Fig.4 is a front plan view of the process third step, adding the oil quantity.
Brief description of the drawings Fig.1 is a front plan view of the powder package recipe and the liquid package recipe Fig.2 is a front plan view of the process first step, liquids measurement by the user.
Fig.3 is a front plan view of the process second step, mixing ingredient into the first-blend.
Fig.4 is a front plan view of the process third step, adding the oil quantity.
-5-Detailed description The invention is a methodology to make a fresh dressing from whole food and natural ingredients like : seaweeds, sesame seeds, chickpeas, milk, mustard, nuts, egg, honey, sugar, gums, soy, wheat.
It is a standardised process helping users, no matter what is their cooking knowledge, to realise a fresh dressing produce. In order to do so, the user will receive a product that contains 2 package recipes as seen in Fig.1 : a liquid package recipe at #1 and a powder package recipe at #2. When dealing with natural food emulsifiers, the powder packages contain a dual purpose. The dry state of the powder gives it a better shelf life while being in storage on the shelves. Moreover, when being used, the dry state of the emulsifier helps to stabilise the emulsion process. The genuine aspect of this powder package is that natural emulsifier can be turned into powders. For an example, sesame can be grinded into a powder. Just the seed itself would not be helpful to achieve the right produce consistency. But its powder form, in the right amount, will help this natural emulsifiers to disperse easily in water and form a homogeneous mix. This new mix will now be able to acquire the oil very efficiently without separating easily. It could also be possible to see the powder emulsifier already incorporated into a liquid as a seasoning, making the process simpler by having only one packaged recipe for the product. The liquid package recipe can also contain a shelf stable natural emulsifier, like mustard, to be able to enhance the emulsification. The engineering of the packaged recipe makes it possible for the user to make a water-in-oil or an oil-in-water emulsion, depending what natural emulsifier is used. Different proportions between the powder package recipe, the liquid package recipe can be used to achieve a good taste and texture. A
specific methodology to assemble the product is what makes this invention unique. This methodology makes it possible for the en-user to achieve a standard result when using any type of electric blender. It has to be a machine that can stir or blend the product at high speed, minimum 10000 Round Per Minute or RPM. The methodology can use either blender container that can be loaded from the top or blender containers loaded by unscrewing the bottom part, a regular hand mixer or just a food processor. An important factor that makes the whole process of emulsion work is the speed at which the blender is mixing. Regular hand whisking makes it almost impossible for using these wholesome food natural emulsifier. For example when using milk powder to create
It is a standardised process helping users, no matter what is their cooking knowledge, to realise a fresh dressing produce. In order to do so, the user will receive a product that contains 2 package recipes as seen in Fig.1 : a liquid package recipe at #1 and a powder package recipe at #2. When dealing with natural food emulsifiers, the powder packages contain a dual purpose. The dry state of the powder gives it a better shelf life while being in storage on the shelves. Moreover, when being used, the dry state of the emulsifier helps to stabilise the emulsion process. The genuine aspect of this powder package is that natural emulsifier can be turned into powders. For an example, sesame can be grinded into a powder. Just the seed itself would not be helpful to achieve the right produce consistency. But its powder form, in the right amount, will help this natural emulsifiers to disperse easily in water and form a homogeneous mix. This new mix will now be able to acquire the oil very efficiently without separating easily. It could also be possible to see the powder emulsifier already incorporated into a liquid as a seasoning, making the process simpler by having only one packaged recipe for the product. The liquid package recipe can also contain a shelf stable natural emulsifier, like mustard, to be able to enhance the emulsification. The engineering of the packaged recipe makes it possible for the user to make a water-in-oil or an oil-in-water emulsion, depending what natural emulsifier is used. Different proportions between the powder package recipe, the liquid package recipe can be used to achieve a good taste and texture. A
specific methodology to assemble the product is what makes this invention unique. This methodology makes it possible for the en-user to achieve a standard result when using any type of electric blender. It has to be a machine that can stir or blend the product at high speed, minimum 10000 Round Per Minute or RPM. The methodology can use either blender container that can be loaded from the top or blender containers loaded by unscrewing the bottom part, a regular hand mixer or just a food processor. An important factor that makes the whole process of emulsion work is the speed at which the blender is mixing. Regular hand whisking makes it almost impossible for using these wholesome food natural emulsifier. For example when using milk powder to create
-6-an emulsion had whisking does not work. When milk is re-hydrated, no matter how hard the user whisks, adding oil will bring an emulsification. There has to be a mechanical force high in RPM in order to use milk has an emulsifier. The casein, the protein which holds milk together as an homogenous white emulsion, can be use for emulsifying some oil when blended at high speed.
Buy blending milk at high RPM, the colloid properties of the casein can be use to bind milk and oil together. The same principle works in a similar way with sesame seeds, mustard, seaweeds, nuts, chickpeas, etc. Further than this mechanism, a specific methodology is needed to create this type of emulsion, a control environment is the key to achieve the best uniform dressing for the most amount of users. To achieve this dressing, the process can be divided in a three-step procedure as seen in Fig.2,3 and 4.
Here is the method to use this product. The first step as seen in Fig. 2, the user is measuring a predetermined quantity of water at #3 and oil at #4 in order to later incorporate into the mix.
Second step as seen in Fig.3, both disposable packaged recipes at #1 and #2 are open and put together with the water at #3 inside the mixing bowl of an electric mechanical blender at #5. The oil is not use during this step. At this stage, what is achieved by mixing water with powder ingredients and liquid ingredients will be called the first-blend. From the previous packages comes an emulsifier, adding water to it will help to dilute this emulsifier in the right proportion in order to later be able to acquire a large amount of oil. The first blend forms the base that will help create and maintain the emulsion. It will be briefly mix by turning on the blender for a few seconds, making the first blend mixture homogenous. Then comes the third step as seen in Fig.4 which is adding the oil at #4. For the best result possible, the measured quantity of oil is added incrementally to the mix in three separate times. In between each pour, the user is blending the mix for 10 seconds. In other words, the user is pouring 1/3 of the oil into the first-blend and then mix it for 10 seconds. Following, half of the oil is poured and mix for 10 seconds. Finally all the remaining of the oil is poured into the blender and mix 10-second blend.
Following this methodology assures that users achieve an optimal dressing every single time.
Buy blending milk at high RPM, the colloid properties of the casein can be use to bind milk and oil together. The same principle works in a similar way with sesame seeds, mustard, seaweeds, nuts, chickpeas, etc. Further than this mechanism, a specific methodology is needed to create this type of emulsion, a control environment is the key to achieve the best uniform dressing for the most amount of users. To achieve this dressing, the process can be divided in a three-step procedure as seen in Fig.2,3 and 4.
Here is the method to use this product. The first step as seen in Fig. 2, the user is measuring a predetermined quantity of water at #3 and oil at #4 in order to later incorporate into the mix.
Second step as seen in Fig.3, both disposable packaged recipes at #1 and #2 are open and put together with the water at #3 inside the mixing bowl of an electric mechanical blender at #5. The oil is not use during this step. At this stage, what is achieved by mixing water with powder ingredients and liquid ingredients will be called the first-blend. From the previous packages comes an emulsifier, adding water to it will help to dilute this emulsifier in the right proportion in order to later be able to acquire a large amount of oil. The first blend forms the base that will help create and maintain the emulsion. It will be briefly mix by turning on the blender for a few seconds, making the first blend mixture homogenous. Then comes the third step as seen in Fig.4 which is adding the oil at #4. For the best result possible, the measured quantity of oil is added incrementally to the mix in three separate times. In between each pour, the user is blending the mix for 10 seconds. In other words, the user is pouring 1/3 of the oil into the first-blend and then mix it for 10 seconds. Following, half of the oil is poured and mix for 10 seconds. Finally all the remaining of the oil is poured into the blender and mix 10-second blend.
Following this methodology assures that users achieve an optimal dressing every single time.
-7-An intended use for this methodology is to market the first shelf-stable wholesome food dressing.
The product will consist of a color printed card stock envelope 10cm by 15cm in size. It will be containing two packaged recipes for a total thickness of about 1cm to 1,5 cm.
The thin size and long shelf life of this product will make it possible to market in unusual retail space. For instance, this dressing product will be able to be stored at room temperature retail space next to vegetables in supermarket. Mail shipping through e-commerce platforms will also become a viable option for this product line. Getting a hold on the product, the user will be able to build its own dressing including many kinds of unique flavors. The 3-step process will be detail in color with the following instructions:
1-measure separately water and oil (1/2 cup each).
2- In your mixer bowl, pour the water and both bag's content. Mix at high speed for 10 seconds.
3- Gradually add the oil, in 3 steps. Each time mix for 10 seconds. Voila, it's ready!
The product packaging could also eventually be offered in a simpler format.
Instead of packaging recipes in individual bags, a single multi-compartment package could be used to store liquid and powder recipes. Later down the road, some commercial applications will be introduce to make larger quantity productions for business users.
The product will consist of a color printed card stock envelope 10cm by 15cm in size. It will be containing two packaged recipes for a total thickness of about 1cm to 1,5 cm.
The thin size and long shelf life of this product will make it possible to market in unusual retail space. For instance, this dressing product will be able to be stored at room temperature retail space next to vegetables in supermarket. Mail shipping through e-commerce platforms will also become a viable option for this product line. Getting a hold on the product, the user will be able to build its own dressing including many kinds of unique flavors. The 3-step process will be detail in color with the following instructions:
1-measure separately water and oil (1/2 cup each).
2- In your mixer bowl, pour the water and both bag's content. Mix at high speed for 10 seconds.
3- Gradually add the oil, in 3 steps. Each time mix for 10 seconds. Voila, it's ready!
The product packaging could also eventually be offered in a simpler format.
Instead of packaging recipes in individual bags, a single multi-compartment package could be used to store liquid and powder recipes. Later down the road, some commercial applications will be introduce to make larger quantity productions for business users.
Claims (22)
1. A method of making dressings, sauces and garnishes comprising the steps that:
a) consist of measuring water and oil in specific quantities.
b) consist of mixing together ingredients to make a first-blend as an emulsifier.
c) consist of adding the oil quantity and blending the mixture with an electric mixer.
a) consist of measuring water and oil in specific quantities.
b) consist of mixing together ingredients to make a first-blend as an emulsifier.
c) consist of adding the oil quantity and blending the mixture with an electric mixer.
2. A method according to claim 1, wherein step (b) consist of using one liquid packaged recipe and one powder packaged recipe to form a first-blend.
3. A method according to claim 1, wherein step (b) consist of using one liquid packaged recipe and one powder packaged recipe with a measured water quantity to form a first-blend.
4. A method according to claim 1, wherein step (b) consist of using one liquid packaged recipe without powder packaged recipe to form a first-blend.
5. A method according to claim 1, wherein step (b) consist of using one liquid packaged recipe with seasoning already mixed to form a first-blend.
6. A method according to claim 1, wherein step (b) consist of mixing two, three or four liquid packaged recipes without powder packaged recipe to form a first-blend.
7. A method according to claim 1, wherein step (b) consist of mixing two, three or four liquid packaged recipes and one powder packaged recipe to form a first-blend.
8. A method according to claim 1, wherein step (a) consist of mixing two, three or four liquid packaged recipes and two, three or four powder packaged recipes to form a first-blend
9. A method according to claim 1, wherein step (b) consist of mixing one powder packaged recipe with a measured water quantity to make the first blend.
10. A method according to claim 1, wherein step (b) consist of mixing two, three or four powder packaged recipes with a measured water quantity to make the first-blend.
11. A method according to claim 1, wherein step (b) consist of mixing one liquid packaged recipe and two, three or four powder packaged recipes to make the first-blend.
12. A method according to claim 2,3,5,6,7,8,10,11 wherein step (b) is offered in a multiple compartment packaging.
13. A method according to claim 4,5,6,7,8 wherein step (b) said composition is added with a measured quantity of water.
14. A method according to claim 1, wherein step (c) consist of adding the oil in multiple steps or incrementally.
15. A method according to claim 1, wherein step (c) consist of blending the mixture with a any mechanical device.
16. A method according to claim 1, wherein step (c) consist of mixing a first-blend and step (b) consists of adding the oil quantity.
17. An apparatus for making a first-blend recipe comprising:
a) seaweeds or derivate ingredients b) sesame seeds or derivate ingredients c) chickpeas or derivate ingredients d) milk or derivate ingredients e) mustard or derivate ingredients f) nuts or derivate ingredients g) xanthan gum h) egg or derivate ingredients i) honey or derivate ingredients j) sugar or derivate ingredients k) lecithin or derivate ingredients l) gums m) soy protein n) soy or derivate ingredients o) wheat p) wheat or derivate ingredients
a) seaweeds or derivate ingredients b) sesame seeds or derivate ingredients c) chickpeas or derivate ingredients d) milk or derivate ingredients e) mustard or derivate ingredients f) nuts or derivate ingredients g) xanthan gum h) egg or derivate ingredients i) honey or derivate ingredients j) sugar or derivate ingredients k) lecithin or derivate ingredients l) gums m) soy protein n) soy or derivate ingredients o) wheat p) wheat or derivate ingredients
18. A method according to claim 1, wherein step (c) consist of a water-in-oil emulsion made by mechanical force.
19. A method according to claim 1, wherein step (c) consist of a oil-in-water emulsion made by mechanical force.
20. A method according to claim 16, wherein step (b) consist of a water-in-oil emulsion made by mechanical force.
21. A method according to claim 16, wherein step (b) consist of a oil-in-water emulsion made by mechanical force.
22. A method according to claim 1, wherein step (a), (b) and (c) are condensed into one, two, three, four, five, six or seven steps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2986517A CA2986517A1 (en) | 2017-11-23 | 2017-11-23 | Methodology natural emulsion dressing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2986517A CA2986517A1 (en) | 2017-11-23 | 2017-11-23 | Methodology natural emulsion dressing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2986517A1 true CA2986517A1 (en) | 2019-05-23 |
Family
ID=66628996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2986517A Abandoned CA2986517A1 (en) | 2017-11-23 | 2017-11-23 | Methodology natural emulsion dressing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2986517A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3138765A1 (en) * | 2022-08-15 | 2024-02-16 | Paul MAIRE Eric | Machine for the preparation of instant sauces, assembly, kit and associated process |
-
2017
- 2017-11-23 CA CA2986517A patent/CA2986517A1/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3138765A1 (en) * | 2022-08-15 | 2024-02-16 | Paul MAIRE Eric | Machine for the preparation of instant sauces, assembly, kit and associated process |
| WO2024037997A1 (en) * | 2022-08-15 | 2024-02-22 | Maire Eric Paul | Machine for preparing instant sauces, and associated assembly, kit and method |
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| Date | Code | Title | Description |
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| FZDE | Discontinued |
Effective date: 20210831 |
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| FZDE | Discontinued |
Effective date: 20210831 |