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公开(公告)号：US4539215A
公开(公告)日：1985-09-03
申请号：US511617
申请日：1983-07-07
摘要： A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an 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 texture and mouthfeel.
摘要翻译： 包含聚山梨醇酯60，黄原胶和卵磷脂的组合的乳化系统的干混合物可用于通过用水相和油相手动摇动干燥混合物来产生乳状稳定的流体乳液。 与其他乳化体系相比，产生稳定的水包油乳液所需的振荡量大大降低。 本发明的乳化系统具有广泛的适用性，用于生产具有乳状质地和口感的食物。
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公开(公告)号：US4713255A
公开(公告)日：1987-12-15
申请号：US938700
申请日：1986-12-05
CPC分类号： A23L27/66
摘要： 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.
摘要翻译： 包含聚山梨醇酯60和糊精组合的乳化系统的干混合物可用于通过用低水相和油相手动摇动干燥混合物来生产奶油干酪和稳定的流体乳液。 与其他乳化体系相比，产生稳定的水包油乳液所需的振荡量大大降低。
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公开(公告)号：US4596715A
公开(公告)日：1986-06-24
申请号：US653401
申请日：1984-09-24
IPC分类号： A23L27/60 , A23L29/238 , A23L29/269 , A23L1/24 , A23L1/04
CPC分类号： A23L27/60 , A23L29/238 , A23L29/27
摘要： A dry mix and simplified method for preparing a reduced oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of low oil content, an instant, waxy maize starch, xanthan gum and guar gum. The salad dressing containing from about 10 to about 30%, by volume of oil, is made by simple hand shaking.
摘要翻译： 公开了用于制备还原油色拉酱的干混和简化方法。 通过低油含量，即时，蜡质玉米淀粉，黄原胶和瓜尔胶的组合赋予敷料充分的油质感和口感。 含有约10至约30％体积的油的沙拉酱通过简单的手摇来制备。
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