ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING
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United States of America Patent
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Issued Date -
Jul 19, 2012
app pub date -
Aug 10, 2010
filing date -
Aug 19, 2009
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Abandoned
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Abstract
Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G″), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship.
- Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/sRelationship: A peak of the loss elastic modulus (G″) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G″d) is larger than the maximum value of the loss elastic modulus (G″s) in the range of 0.1 to 1% of the oscillating strain.
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