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Dressing comprising glucomannan

A technology of glucomannan and mannan, which is applied in the directions of food ingredients, food preparation and food ingredients containing natural extracts, can solve problems such as loss of consistency and reduced stability of microorganisms, so as to reduce working time and avoid water loss. , the effect of easy transport and storage

Active Publication Date: 2014-05-14
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thus, not only is more labor required to lose consistency, but it reduces microbial stability as the combined salad undergoes more handling over time

Method used

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  • Dressing comprising glucomannan
  • Dressing comprising glucomannan
  • Dressing comprising glucomannan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A mayonnaise-like product prepared from the following ingredients:

[0044] Deodorized Soybean Oil R&B

Embodiment 2

[0046] A mayonnaise-like product prepared from the following ingredients:

[0047]

[0048]

Embodiment 3

[0050] Combine Salad Performance Tests

[0051] Binder Salad / Coleslaw

[0052] Recipe: Coleslaw:

[0053] 240g cabbage

[0054] 120g carrots

[0055] 60g onion

[0056] 200g mayonnaise or mayonnaise-like products

[0057] step:

[0058] The stock was cleaned and cut with a 1.4 mm cutter = nr. 7 Berkel.

[0059] Mix the ingredients together.

[0060] The material was allowed to cool for 72 hours.

[0061] Check the color.

[0062] After 72 hours, drain the salad through a sieve for 5 minutes and measure the liquid.

[0063] Observe for water syneresis.

[0064] Result: 72 hours

[0065]

[0066] The results show that water binding is excellent in konjac-containing compositions. This is especially true when compared to commercial light mayonnaise, which includes xanthan gum, lemon and lime peel fibers, and denatured cornstarch. Amylases in cabbage, carrot and onion inclusions degrade the denatured cornstarch in light mayonnaise, causing it to become less viscous an...

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PUM

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Abstract

Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt% glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents "watering out" of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal "watering out" in extended use.

Description

Background of the invention [0001] Bound salads are a favorite of many customers. A combination salad is a salad made with various inclusions such as meat, vegetables, fruit, and carbohydrates. Examples of meat include tuna, chicken and ham. Examples of vegetables include cabbage, onions, celery, and carrots. Examples of fruits include mangoes, pineapples and apples. Examples of carbohydrates include pasta and potatoes. Bound salads are often held together with viscous mayonnaise and / or mayonnaise-like dressings. Once plated, combined salads usually hold their shape. Examples of combined salads include Tuna Salad, Pasta Salad, Chicken Salad, Eggs salad, fruit salad and potato salad . [0002] Unfortunately, it is common for combined salads prepared for use in restaurants and other commercial food distribution establishments to lose their consistency during use. The remedy for this problem is often to "thicken" the salad by adding more mayonnaise or other dressing t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0528A23L1/0532A23L1/054A23L1/24A23L29/10A23L27/60A23L29/244A23L29/256A23L29/269
CPCA23L27/60A23L19/00A23L29/244A23L35/00A23L29/06A23L29/269A23L29/256A23V2002/00A23V2250/1578A23V2250/5086A23V2250/21A23V2250/054A23V2250/2044A23V2250/50364A23V2250/5118
Inventor R·K·弗赖伊
Owner UNILEVER IP HLDG BV
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