GB1570793A - Thickening compositions for a salad dressing - Google Patents

Thickening compositions for a salad dressing Download PDF

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Publication number
GB1570793A
GB1570793A GB49921/77A GB4992177A GB1570793A GB 1570793 A GB1570793 A GB 1570793A GB 49921/77 A GB49921/77 A GB 49921/77A GB 4992177 A GB4992177 A GB 4992177A GB 1570793 A GB1570793 A GB 1570793A
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GB
United Kingdom
Prior art keywords
weight
parts
gum
microcrystalline cellulose
propylene glycol
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
Application number
GB49921/77A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Merck and Co Inc
Original Assignee
Merck and Co Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Merck and Co Inc filed Critical Merck and Co Inc
Publication of GB1570793A publication Critical patent/GB1570793A/en
Expired legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Description

(54) THICKENING COMPOSITION FOR A SALAD DRESSING (71) We, MERCK & CO. INC., a corporation duly organized and existing under the laws of the State of New Jersey, United States of America, of Rahway, New Jersey, United States of America, do hereby declare the invention, for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement: This invention is concerned with thickening compositions for salad dressings.
In accordance with the present invention, a gum blend for starch-free salad dressing comprises from 35 to 90 parts of micro-crystalline cellulose, from 2.0 to 20 parts of xanthan gum and from 4 to 35 parts of propylene glycol alginate, with the optional addition of from 0 to 25 parts of either guar gum, gum tragacanth or carboxymethyl cellulose, or a mixture thereof, all parts being by weight.
The gum blend of the present invention is a unique combination of three or four gums which can impart to starch-free salad dressings the desirable qualities of starch-containing spoonable salad dressings. Spoonable salad dressing that is free of starch and that contains the gum blend of the present invention possesses the desirable organoleptic, textural and visual properties of starch-containing salad dressings. In addition, in comparison with starch- containing spoonable salad dressings, starch-free spoonable salad dressings that contain the gum blend of the present invention possess superior freeze-thaw stability, heat stability and shock resistance. It is very important to note that, because they do not contain starch, they are compatible with foodstuffs containing amylase enzymes at a pH of about 3.0 or above.
The gum blend compositions of the present invention comprise the following ingredients in the amounts indicated: Range Preferred Parts by Range Parts Ingredient Weight by Weight Microcrystalline 35-90 70-90 cellulose Xanthan gum 2.0-20.0 2.3-15 Propylene glycol alginate 4.0-35 5-25 The microcrystalline cellulose, xanthan gum and propylene glycol alginate in the gum blend of the present invention interact with one another and elimination of any one of them will result in an inferior, unacceptable product. If desired, guar gum, gum tragacanth or carboxymethyl cellulose may be optionally present in an amount of up to 25 parts by weight.
The gum blend of the present invention may be used in starch-free salad dressings containing vegetable oil, sugar, water, vinegar, spice mix, egg yolk and preservatives. Whole eggs or egg whites may be used in lieu of or in addition to the egg yolk.
Typically such dressings comprise the following ingredients in the amounts indicated: Range Ingredient %by weight Vegetable oil 15 -80 Gum blend 0.5 - 8 Sugar 0 - 10 Water 4 -65 Vinegar (100 grain) 0.6 - 20 Preservative 0-1 Spice blend & salt 1 - 5 Liquid egg yolk 0 -12 Specific gum blend formulations follow: % By Weight Ingredient A B C D E F Xanthan gum 9.0 15.0 20.0 5.0 5.0 5.0 Propylene glycol alginate 12.0 5.0 5.0 30.0 15.0 5.0 Guar gum* 0 5.0 0 5.0 10.0 0 Microcrystalline cellulose 79.0 75.0 75.0 60.0 70.0 90.0 * An equal amount of gum tragacanth or carboxymethyl cellulose may be substituted for guar gum.
The gum blend of the present invention is prepared by first dispersing in water the microcrystalline cellulose, then the xanthan gum, and then the remaining ingredients. Complete dispersion of the microcrystalline cellulose is important as incomplete dispersion results in viscosity loss in the finished dressing.
The following examples illustrate the present invention without, however, limiting it. The word "Kelcoloid" is a trade mark. EDTA means ethylenediaminetetraacetic acid.
EXAMPLE I Microcrystalline cellulose (115 g) is dispersed in deionized water (2410 g) using a high shear Homogenizer. Xanthan gum (12.5 g) is then added and dispersed, after which propylene glycol alginate (KELCOLOID HVF, 17.5 g) is added and dispersed. Vinegar containing 10% acetic acid (160 g), sodium benzoate (2.5 g), EDTA 0.05 g, liquid egg yolk (275 g), spice blend consisting of 3 parts by weight salt and 1 part by weight mustard (100 g) and corn oil (1750.00 g) are then added to form a pre-emulsion and the mixture passed through a colloid mill. The resulting dressing has the organoleptic, textural, visual and rheological properties of starch-containing spoonable salad dressings, and possesses superior freezethaw stability, heat stability and shock resistance. This dressing has a pH of 3.9 and is not affected by foodstuffs containing amylase enzymes.
EXAMPLE 2 Microcrystalline cellulose (110 g) is dispersed in deionized water (2400 g) with a high shear homogenizer. Xanthan gum (12.5 g) is then added and dispersed, after which propylene glycol alginate (KELCOLOID HVF, 17.5 g) and guar gum (7.5 g) are added and dispersed.
Vinegar containing 10% acetic acid (300 g7, sodium benzoate (2.5 g), EDTA 0.05 g, liquid egg yolk (275 g), spice blend consisting of 3 parts by weight salt and 1 part by weight mustard (100 g) and corn oil (1750.00 g) are then added to form a pre-emulsion and the mixture passed through a colloid mill. The resulting dressing has the organoleptic, textural, visual and rheological properties of starch-containing salad dressings, and possess superior freeze-thaw stability, heat stability and shock resistance. This dressing has a pH of 3.6 and is not affected by foodstuffs containing amylase enzymes.
Similar results are obtained when guar gum in the gum blend is replaced by an equal weight of gum tragacanth of carboxymethyl cellulose.
EXAMPLE 3 and 4 Additional salad dressing formulations are as follows: EXAMPLE 3 4 Ingredient % By Weight soybean oil 15 67 Water 67.4 23.1 Vinegar, 100 grain (containing 10% acetic acid) 4 1.3 Sodium benzoate 0.1 0.1 Liquid egg yolk (10% salted) 5.5 5.5 Salt 1.5 1.5 Mustard flour 0.5 0.5 Gumblend* 6 1 * In % by weight, 2.5% xanthan gum, 10.0% propylene glycol alginate, 12.5% guar gum and 75.0% microcrystalline cellulose.
EXAMPLE 5 A Blue Cheese dressing is prepared by adding 15 parts by weight blue cheese and 2 parts by weight of a spice blend consisting of garlic powder and onion powder to 83 parts by weight of the salad dressing of Example 1. This dressing has the organoleptic, textural, visual and rheological properties of starch-containing dressings, and is not affected by the amylase enzyme from blue cheese.
WHAT WE CLAIM IS: 1. A gum blend for a starch-free salad dressing consisting essentially of from 2 to 20 parts by weight of xanthan gum, from 4 to 35 parts by weight of propylene glycol alginate, and from 35 to 90 parts by weight of microcrystalline cellulose.
2. A gum blend according to Claim 1 additionally including up to 25 parts by weight of guar gum, gum tragacanth or carboxymethyl cellulose or a mixture thereof.
3. A gum blend according to Claim 1 consisting essentially of from 70 to 90 parts by weight of microcrystalline cellulose, from 2.3 to 15 parts by weight of xanthan gum and from 5 to 25 parts by weight of propylene glycol alginate.
4. A gum blend according to Claim 3 additionally including up to 15 parts by weight of guar gum, gum tragacanth or carboxymethyl cellulose or a mixture thereof.
5. A gum blend according to Claim 1 consisting essentially of 46 parts by weight microcrystalline cellulose, 5 parts by weight xanthan gum and 7 parts by weight of propylene glycol alginate.
6. A gum blend according to Claim 2 consisting essentially of 44 parts by weight of microcrystalline cellulose, 5 parts by weight of xanthan gum, 7 parts by weight of propylene glycol alginate and 3 parts by weight of guar gum, gum tragacanth or carboxymethyl cellulose or a mixture thereof.
7. A method for preparing a gum blend according to Claim 1 comprising dispersing the xanthan gum in water containing dispersed microcrystalline cellulose, and dispersing the remaining ingredients in the water.
8. A salad dressing containing a gum blend according to Claim 1.
9. A gum blend substantially as hereinbefore described in any one of the Examples.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (9)

**WARNING** start of CLMS field may overlap end of DESC **. EXAMPLE 3 and 4 Additional salad dressing formulations are as follows: EXAMPLE 3 4 Ingredient % By Weight soybean oil 15 67 Water 67.4 23.1 Vinegar, 100 grain (containing 10% acetic acid) 4 1.3 Sodium benzoate 0.1 0.1 Liquid egg yolk (10% salted) 5.5 5.5 Salt 1.5 1.5 Mustard flour 0.5 0.5 Gumblend* 6 1 * In % by weight, 2.5% xanthan gum, 10.0% propylene glycol alginate, 12.5% guar gum and 75.0% microcrystalline cellulose. EXAMPLE 5 A Blue Cheese dressing is prepared by adding 15 parts by weight blue cheese and 2 parts by weight of a spice blend consisting of garlic powder and onion powder to 83 parts by weight of the salad dressing of Example 1. This dressing has the organoleptic, textural, visual and rheological properties of starch-containing dressings, and is not affected by the amylase enzyme from blue cheese. WHAT WE CLAIM IS:
1. A gum blend for a starch-free salad dressing consisting essentially of from 2 to 20 parts by weight of xanthan gum, from 4 to 35 parts by weight of propylene glycol alginate, and from 35 to 90 parts by weight of microcrystalline cellulose.
2. A gum blend according to Claim 1 additionally including up to 25 parts by weight of guar gum, gum tragacanth or carboxymethyl cellulose or a mixture thereof.
3. A gum blend according to Claim 1 consisting essentially of from 70 to 90 parts by weight of microcrystalline cellulose, from 2.3 to 15 parts by weight of xanthan gum and from 5 to 25 parts by weight of propylene glycol alginate.
4. A gum blend according to Claim 3 additionally including up to 15 parts by weight of guar gum, gum tragacanth or carboxymethyl cellulose or a mixture thereof.
5. A gum blend according to Claim 1 consisting essentially of 46 parts by weight microcrystalline cellulose, 5 parts by weight xanthan gum and 7 parts by weight of propylene glycol alginate.
6. A gum blend according to Claim 2 consisting essentially of 44 parts by weight of microcrystalline cellulose, 5 parts by weight of xanthan gum, 7 parts by weight of propylene glycol alginate and 3 parts by weight of guar gum, gum tragacanth or carboxymethyl cellulose or a mixture thereof.
7. A method for preparing a gum blend according to Claim 1 comprising dispersing the xanthan gum in water containing dispersed microcrystalline cellulose, and dispersing the remaining ingredients in the water.
8. A salad dressing containing a gum blend according to Claim 1.
9. A gum blend substantially as hereinbefore described in any one of the Examples.
GB49921/77A 1976-12-01 1977-11-30 Thickening compositions for a salad dressing Expired GB1570793A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US74636176A 1976-12-01 1976-12-01

Publications (1)

Publication Number Publication Date
GB1570793A true GB1570793A (en) 1980-07-09

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GB49921/77A Expired GB1570793A (en) 1976-12-01 1977-11-30 Thickening compositions for a salad dressing

Country Status (6)

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JP (1) JPS5372868A (en)
CA (1) CA1089701A (en)
DE (1) DE2753443A1 (en)
FR (1) FR2372600A1 (en)
GB (1) GB1570793A (en)
IT (1) IT1090710B (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0045158A1 (en) * 1980-07-17 1982-02-03 Merck & Co. Inc. Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein
CN100366185C (en) * 2005-07-04 2008-02-06 上海应用技术学院 Thickening agent used for natural meat flavour essence and preparation method thereof
WO2010060778A1 (en) 2008-11-28 2010-06-03 Unilever Nv Pureed herbs, vegetables and/or spices composition and process for preparing it
WO2016150960A1 (en) * 2015-03-23 2016-09-29 Print2Taste Gmbh Food composition

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54135280A (en) * 1978-04-11 1979-10-20 Nisshin Oil Mills Ltd Production of oily emulsified food
DE2831556C3 (en) * 1978-07-18 1981-07-09 Maizena Gmbh, 2000 Hamburg Acid, aqueous, edible dispersions, processes for their preparation and their use for culinary purposes
JPS6192550A (en) * 1984-10-11 1986-05-10 Chuetsu Panii Kk Preparation of solid dressing
FR2634105B1 (en) * 1988-07-08 1990-09-07 Gel Delices Mamie STABILIZED SUGAR, IN PARTICULAR FOR THE MANUFACTURE OF SORBETS
FR2649298B1 (en) * 1990-04-25 1992-08-28 Episucres Sa SUGAR-BASED COMPOSITION, IN PARTICULAR FOR THE MANUFACTURE OF SORBETS

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1485014A (en) * 1965-07-19 1967-06-16 Fmc Corp Process for the preparation of particulate non-fibrous cellulosic products and novel products thus obtained
US3573058A (en) * 1967-01-30 1971-03-30 Swift & Co Microcrystalline cellulose compositions co-dried with hydrocolloids
US3804951A (en) * 1971-10-01 1974-04-16 Miles Lab Egg extender composition and process therefor
GB1388786A (en) * 1972-04-03 1975-03-26 Scherer Corp R P Integral solid gel-lattice dosage form of high-moisture content
CA1059820A (en) * 1975-05-13 1979-08-07 Robert S. Igoe Acidified milk product and method of producing the same
CA1072810A (en) * 1975-10-08 1980-03-04 Robert S. Igoe Instant acidified milk gel

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0045158A1 (en) * 1980-07-17 1982-02-03 Merck & Co. Inc. Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein
CN100366185C (en) * 2005-07-04 2008-02-06 上海应用技术学院 Thickening agent used for natural meat flavour essence and preparation method thereof
WO2010060778A1 (en) 2008-11-28 2010-06-03 Unilever Nv Pureed herbs, vegetables and/or spices composition and process for preparing it
AU2009319147B2 (en) * 2008-11-28 2012-12-06 Unilever Ip Holdings B.V. Pureed herbs, vegetables and/or spices composition and process for preparing it
EA026139B1 (en) * 2008-11-28 2017-03-31 Юнилевер Н.В. Pureed herbs, vegetables and/or spices composition and process for preparing it
WO2016150960A1 (en) * 2015-03-23 2016-09-29 Print2Taste Gmbh Food composition

Also Published As

Publication number Publication date
FR2372600A1 (en) 1978-06-30
CA1089701A (en) 1980-11-18
FR2372600B1 (en) 1984-04-06
DE2753443A1 (en) 1978-06-08
IT1090710B (en) 1985-06-26
JPS5372868A (en) 1978-06-28

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PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee