公开(公告)号：US10645967B2

公开(公告)日：2020-05-12

申请号：US15671914

申请日：2017-08-08

Applicant: The Clorox Company

Inventor： Ritu Mishra ,  Abril Estrada ,  Clarissa Koga ,  Perry Nga ,  Hubert Chan ,  Edith Ramos da Conceicao Neta ,  Joanna L. Oldaker ,  Vidya Ananth ,  Maria G. Ochomogo

IPC: A23P30/40 ,  A23D7/01 ,  A23D7/005 ,  A23L27/00 ,  A23L27/60 ,  A23D7/00

Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

公开(公告)号：US20180092390A1

公开(公告)日：2018-04-05

申请号：US15718508

申请日：2017-09-28

Applicant: The Clorox Company

Inventor： Michael Hershkowitz ,  Amanda Facelle Varellas ,  Ritu Mishra ,  Clarissa Koga ,  Hubert Chan ,  Elizabeth L. Donald

IPC: A23L27/14 ,  A23L27/60 ,  A23L27/40 ,  A23L29/219 ,  A23L29/262 ,  A23L13/40

CPC classification number: A23L27/14 ,  A23L13/428 ,  A23L23/10 ,  A23L27/45 ,  A23L27/60 ,  A23L29/219 ,  A23L29/262 ,  A23V2002/00

Abstract: A dry mixture of tomato powder, vinegar powder, and a modified food starch (e.g., hydroxypropyl distarch phosphate) capable of thickening upon addition of liquid, without requiring heating, is disclosed. The dry mixture may be employed as a dry rub, or may be mixed with a liquid of the consumer's choice (e.g., water, beer, wine, bourbon, soda, pineapple juice, other juice, vinegar, or the like). Upon such mixing, and without application of heat, the resulting mixture will spontaneously thicken to have viscosity and other rheological characteristics similar to bottled barbeque sauces, which are thickened with application of heat during formulation, e.g., before bottling.