Reduced fat emulsified dressing

Details Reduced fat emulsified dressing Reduced fat emulsified dressing

A - Human Necessities

23

L

A23L 1/24 (2006.01) A23L 1/0528 (2006.01) A23L 1/307 (2006.01)

Patent

CA 2198539

The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.

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