Soy protein as an emulsifier for starch-based salad dressing

Details Soy protein as an emulsifier for starch-based salad dressing Soy protein as an emulsifier for starch-based salad dressing

A - Human Necessities

23

L

A23L 1/24 (2006.01) A23J 3/16 (2006.01) A23L 1/20 (2006.01)

Patent

CA 2456826

Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.

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