ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING AND THE METHOD FOR MANUFACTURING THE SAME, AND SALAD COMPRISING THE ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING
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United States of America Patent
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Jun 14, 2012
app pub date -
Aug 10, 2010
filing date -
Aug 19, 2009
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Abstract
Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics:
- the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; andthe average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers.
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