Process of making a sterile, packed food emulsion
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United States of America Patent
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Aug 31, 1999
Issued Date -
N/A
app pub date -
Mar 4, 1998
filing date -
Feb 22, 1995
priority date (Note) -
Expired
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Abstract
A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.
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