Freezable low-calorie spoonable dressings and method for their production
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United States of America Patent
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Apr 8, 2003
Grant Date -
Nov 29, 2001
app pub date -
Jun 29, 2001
filing date -
Mar 6, 2000
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Abstract
A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.
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