liquid vegetable oil (e.g., refined soybean salad oil) is added and mixing continued to form a loose emulsion. During this mixing operation, the temperature ...

The salad dressing is prepared by first making a cooked paste of starch, water and salt. The other ingredients are mixed as in the preparation of a mayonnaise ...

A METHOD OF MAKING A SPOONABLE SALAD DRESSING CONTAINING STARCH, ABOUT 30 TO 70 PERCENT OF AN EDIBLE OIL, ABOUT 30 TO ABOUT 70 PERCENT OF WATER, ...

The present invention relates to a novel salad dressing to which audi is added and a method for producing the salad dressing. More specifically, the present ...

Oct 14, 2013 ... If you want to add even more protein to this, consider adding a little roasted chicken breast (I love this method of preparation) or dice a ...

Abstract of the Disclosure A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The ...

The apparatus for mixing / emulsification contains at least one set of stator and rotor, preferably one set having axially engaged teeth in the form of ...

Abstract. translated from. A process for the production of emulsified spoonable and pourable dressings wherein an in-line mixer/emulsifier comprising at least ...

A method of making tuna salad with improved storage and organoleptic properties by retorting precooked tuna to an internal temperature of at least 100° C.

A salad dressing and method for preparing such, having a unique flavor and improved taste, includes providing preselected quantities of mayonnaise as a base ...

The method of the invention comprises dry blending the dextrose, salt, thickening agent, and dry flavorings together; diluting the 5% to 10% weak acetic acid ...

[Industrial Application Field] The present invention relates to a method for producing salads that can be stored for a long period of time under refrigeration.

2. ... 3. An aerated, substantially oilless, relatively non-gummy, and relatively oil-seepageless salad dressing comprising over 20 air by volume, salad dressing ...

It is another object of this invention to provide an improved method for the preparation of blue cheese type salad dressings. Still further objects and the ...

This invention relates to a process for producing retort salad using mayonnaise-like foods containing soybean protein as an emulsifier. Because of the ...

During the course of this work, we have discovered quite unexpectedly an effective and economical way of improving the shelf life of vegetable salads. Thus, an ...

The invention relates to seasoning, in particular to salad dressing containing inulin and a preparation method of salad dressing and belongs to the ...

Process of making pasteurized potato salad comprising bringing egg yolk, vegetable oil and a cooked aqueous solution of starch into an emulsion characterized in ...

Other objects include componets utilizable in producing salad dressings of the type described, as well as methods of producing and packaging Such salad ...

... salad sauce, and soy. A method of preparing the dipping sauce includes combining an interim mixture with a second interim mixture which is agitated to form ...