250 results about "Salad dressing" patented technology

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

An orally or parenterally administered composition for reducing the storage of lipids in a human, the composition comprising: an effective amount of hydroxycitric acid; an effective amount of carnitine; an effective amount of biotin; an effective amount of one or more gluconeogenic substrates selected from the group consisting of: aspartate, lactate, glycerol, and a gluconeogenic amino acid or alphaketo analogue thereof; an effective amount of eicosapentanoic acid; and an effective amount of one or more ingredients selected from the group consisting of: medium chain triglycerides (MCT) with fatty acid backbones containing 6 to 14 carbon atoms or their individual fatty acid analogues or metabolic precursors, sesame seeds or derivative products, sesamin and / or its epimer episesamin, caffeine, forskolin, 7-keto dehydroepiandrosterone (7-keto DHEA), green tea extract containing epigallocatechingallate (EGCG), capsaicum, and 5-hydroxytryptophan (5-HTP). The supplement may also be combined with a food, beverage, condiment, spice or salad dressing base to provide a food, beverage, condiment, spice or salad dressing product designed to reduce lipid storage.

A salad container having a container body with an open top, an exterior surface and an interior surface defining a cavity, the cavity divided into an upper chamber and a lower chamber by a selective barrier cooperatively configured to rest on the interior surface of the body to selectively exclude relatively large ingredients such as salad roughage from entry into the lower chamber and to provide passage therethrough of relatively small food ingredients, such as granular ingredients including, for example, ground pepper and / or such as liquids, including, for example, salad dressing, into and out of the lower chamber.

Yellow mustard gum was used to produce varieties of new foods, cosmetics, paints, and industrial products including but not limited to the following products: nutraceutical beverages, nutraceutical sauces, nutraceutical salad dressings, nutraceutical confectionary products, cosmetics products, pharmaceutical products, paints products and chemical products and were claimed accordingly.

Vending machines for freshly cut and prepared-to-order salads, including containers containing produce products, salad additives and salad dressings. A vending machine can provide a user with a salad of vegetables and / or fruits, that are freshly cut and prepared, and that is made-to-order. Freshly cut and prepared salads preserve their nutritional value, taste and the user selects only items to his liking.

Sauces, spreads, cooking oils, and cooking fats are created from a wide range of various ingredients. Sauces, spreads, cooking oils, and cooking fats having at least one ingredient, with at least one flavoring, and at least one texture. At least one ingredient is selected from group including of at least one flavoring ingredient, at least one nutritional ingredient, at least one health ingredient, and at least one other ingredient. At least one ingredient is also created as small spherical balls as mixed in. Sauces can be served as appetizer and snack. And served as baby food, for children with less teeth, for old people, and for sick people. Sauces, spreads, cooking oils, and cooking fats are used for food preparation and food flavoring, including condiment and salad dressing. And used in manner selected from group consisting of room temperature, cold, warm, and hot.

A bottle rack system for storing direct dispense bottles, such as used to store and dispense ketchup, salad dressing, steak sauce, etc., in an inverted position with the bottle cap positioned below the bottle bottom so that the contents of the bottle accumulate adjacent to the dispensing opening of the direct dispense bottle so as to be readily available for dispensing. The bottle rack system includes a bottle support member, a slide-in drip tray, two small diameter neck inserts, and two medium diameter neck inserts.

A sanitary touch-free automatic condiment dispensing apparatus and method of use. The automatic sanitary touch-free condiment dispensing apparatus includes a two-stage detection process for detecting and automatically dispensing a pre-determined amount of a condiment / sauce (e.g., ketchup, mustard, mayo, food sauces, desert sauces, syrups, salad dressing, etc.) or another fluid (e.g., soap, shampoo, etc.). without accidental or wasteful dispensing.

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and / or shelf life characteristics.

The present invention discloses a kind of temperature resistant full egg low fat salad dressing and its production process, and belongs to the field of food producing technology. The temperature resistant full egg low fat salad dressing is produced with full egg as main material and through initial emulsification, final emulsification, diluting gelatinization, acidification, homogenization and other steps. It has unique recipe, and is creamy white, mellow, not fat, smooth, heat resistant and low in fat content. The present invention expands the application range of salad dressing and raises the food safety of salad dressing.

A salad container assembly is disclosed including a base, a cover removably mounted on the base, and a sealed salad dressing insert for nesting within the cover having a flexible top, a salad dressing reservoir, an opening, a seal over the opening, and a puncturing mechanism capable of breaking the seal on application of sufficient pressure to the flexible top thereby allowing the contents of the reservoir to dispense into the base.

The invention discloses long-shelf-life baking-resistant eggless salad sauce and a preparation method and application thereof. The salad sauce is made from 20-42% of salad oil, 15-19.6% of sugars, 6-10% of white vinegar, 6-8% of sorbitol solution, 3.6-5.6% of pre-gelatinized modified starch, 2-3% of maltodextrin, 3-4% of glycerol, 0.15-0.35% of an emulsifier, 0.4-0.9% of colloid, 0.25-0.7% of whey protein, 0.5-2% of edible salt, 0.1-0.3% of a sourness agent, 0.003-0.03% of an antioxidant, 0-0.3% of monosodium glutamate, 0.-0.3% of an essence, 0-0.1% of a preservative, 0-0.1% of a pigment, and the balance of water. The salad sauce has low moisture activity, has reduced rancidity, and may be preserved at normal temperature for 6 months when not opened; the salad sauce may reasonably mate with a bread base, the original shape is kept after baking, no holes are generated, and strong flavor and good oral melting property are achieved.

The invention aims at disclosing a perilla frutescens salad dressing and a preparation method of the perilla frutescens salad dressing. The perilla frutescens salad dressing with perilla frutescens nutrition and special flavor is prepared mainly by the raw material of dregs obtained after oil expression of perilla frutescens seeds and auxiliary materials such as fresh eggs, fresh milk and salad oil. The perilla frutescens salad dressing product prepared by the method has very high nutritive value; the dregs of the perilla frutescens have a large quantity of protein as well as alpha-linolenic acid and the like, so that the perilla frutescens salad dressing has unique flavor and taste, and can be widely used as table sauce for fruit salad, vegetable salad or pastry. The preparation method is easy to operate, and takes dregs of perilla frutescens oil as the raw material for preparing the salad dressing, thus turning waste into wealth and allowing perilla frutescens to have more applications.

A portable soft-sided pocketed case or condiment caddy constructed particularly for containing, organizing, and transporting packets of food condiments, and other basic items such as napkins, straws and eating utensils, provides convenience and handy availability. The caddy includes a left and right panel flexibly joined together by a hinged portion and a zipper extends around three sides of the panels. A plurality of open mesh pockets and several elastic strips are attached to the interior surface of the left and right panels. The open mesh pockets are sized to accommodate small flexible condiment packets of condiments, such as catsup, mayonnaise, mustard, relish, various sauces, salad dressings, etc., of the type one receives from fast food restaurants, also salt and pepper packets, sugar or sweetener packets, and a quantity of toothpicks. The elastic strips hold additional condiment packets and one elastic strip is configured to hold knives, forks and spoons. An elongate pocket on the front cover holds straws and / or napkins. An optional transparent zippered money pocket on the front cover accommodates paper currency, coins, car keys, and other loose items. An elongate transparent zippered cargo pocket on the exterior of the right panel accommodates miscellaneous larger items.

The invention discloses a semi-solid emulsification seasoning. The semi-solid emulsification seasoning comprises the following components in parts by weight: 1-10 parts of yolk, 5-45 parts of liquid grease, 0.01-2 parts of fatty acid ester emulsifier, 0.1-10 parts of protein emulsifier, 0.01-2 parts of water retention agent, 0.1-10 parts of modified starch, 0.01-5 parts of hydrophilic colloid and 44-66 parts of drinking water. In the invention, the semi-solid emulsification seasoning is prepared by adding certain amount of the fatty acid ester emulsifier and the protein emulsifier and adding certain amount of the water retention agent in a traditional semi-solid emulsification seasoning with salad dressing as a representative, and even after being frozen and thawed, the prepared semi-solid emulsification seasoning still keeps excellent freezing resistance and freeze-thaw stability. In addition, various raw materials are added according to an appropriate mixing ratio, the synergistic effect of each raw material is integrated, special treatment is not needed in the preparation process of the semi-solid emulsification seasoning or the raw materials and auxiliary materials, and the preparation method can be accomplished by adopting a common making process, therefore, the production efficiency is greatly improved.

A health-enhancing ethnic salad dressing. The dressing includes in no particular order water, vegetable / olive oil, distilled vinegar, corn syrup, chili powder, crushed red pepper, salt, dried garlic, dried onion, dried red pepper, lemon juice concentrate, and spices.

This invention pertains to a novel liquid egg yolk product which contains lysophospholipoprotein. More particularly, this invention pertains to a novel liquid egg yolk product containing lysophospholipoprotein from a phospholipoprotein modified using a non-animal derived phospholipase A, and a process therefor, which is kosher, does not have a porcine or bovine source, and does not contain appreciable levels of amylase. The product is useful as an emulsifier in foodstuffs such as sauces, spreads, mayonnaise, dressings, salad dressings, and the like. A process for the manufacture of a liquid egg yolk product containing lysophospholipoprotein comprising: (a) processing a phospholipase A-containing microbial fermentate to remove undesirable amylase and protease co-products of the fermentation to produce a refined phospholipase A-containing microbial product; and (b) modifying a liquid egg yolk with the refined phospholipase A-containing microbial product of step (a) to produce a modified liquid egg yolk product containing lysophospholipoprotein, said modified liquid egg yolk product having (i) a degree of conversion of phospholipoprotein to lysophospholipoprotein of at least 10%; and (ii) an amylase activity of less than 50 units / litre.

The invention discloses a production method of low-lipid salad dressing and vinegar-egg health salad dressing and belongs to the technical field of health foods. The production method of the low-lipid salad dressing and vinegar-egg health salad dressing is characterized in that super-refined carbohydrate and microparticulated protein are utilized for simulating taste and physical properties of lipid, so that use amount of lipid is reduced, heat value of a product is reduced, and health function of a vinegar egg can be realized.

The invention relates to a special fat simulant for salad sauce, and a preparation method thereof. The special fat simulant comprises, by weight, 80-130 parts of egg white protein powder and 0.3-1.2 parts of yolk powder. The special fat simulant for salad sauce is similar to high fat salad sauce in appearance and mouthfeel, can well stimulate the properties and the structure of salad sauce products, has the advantages of few kinds of raw materials, simple preparation technology, low cost, and effective reduction of the addition amount of grease, can be used to produce low fat salad sauce and other seasoning sauce products, and guarantees that the products have good mouthfeel, appearance and stability.

The present invention utilizes a novel enzyme cocktail comprising a fungal protease enzyme or a mixture of fungal protease enzymes having both endo and exo-peptidase activities to hydrolyze soy proteins while substantially avoiding free amino acids and low-molecular weight peptides which impart a bitter or undesirable flavor to the hydrolysate. The hydrolysate, and more preferably the soluble soy protein contained therein, is used in a food product such as, for example, high protein content beverages, sports beverages, balanced nutritional beverages, fruit juice mixes, health / nutrition bars, salad dressings, meat products, snacks, desserts, confectionaries, nutritional supplements, and the like. The soy protein hydrolysate, and more preferably the soluble soy protein contained therein, according to the present invention is particularly useful when the required dose is as high as about 2.5 to about 6.5 grams of soy protein per normal serving of a food product.

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and / or shelf life characteristics.

A carrot salad dressing is prepared from the following raw materials in parts by weight: 25-55 parts of carrots, 8-13 parts of apples, 5-9 parts of onions, 4-8 parts of lemons, 12-16 parts of soy sauce, 9-17 parts of vinegar, 8-21 parts of olive oil, 13-16 parts of honey, 12-23 parts of salt, 13-17 parts of pectins, 6-16 parts of glucose, 11-17 parts of milk, and 11-21 parts of rice wine. The salad dressing comprising carrots has the benefits of being good in taste, low-fat and low-sugar, and rich in nutrition, and reducing cholesterol.

The invention provides no-egg low-fat salad sauce, which consists of the following components in percentage by weight: 3.0 to 4.7 percent of octenyl succinic anhydride modified waxy rice starch, 3.0 to 3.7 percent of hydroxypropyl crosslinked glutinous rice starch, 21 to 27 percent of water, 25 to 33 percent of salad oil, 22 to 28 percent of maltodextrin, 9.2 to 9.4 percent of soft sugar, 1.62 to 1.72 percent of salt, 3.2 to 4.2 percent of table vinegar, 0.007 to 0.015 percent of potassium sorbate and 0.01 to 0.04 percent of xanthan gum. According to the no-egg low-fat salad sauce, collaborative emulsification and thickening effects of edible gum and the glutinous rice starch are utilized, so that the use of fresh eggs is avoided, and low-cholesterol and low-fat salad sauce are provided for people; not only be cold-mixed no-egg low-fat salad sauce provided, but also high-temperature-resistant no-egg low-fat salad sauce is provided, so that the application fields of the no-egg low-fat salad sauce can be greatly expanded.

The invention discloses a preparation method of insoluble egg protein aggregate particles as well as an application thereof and belongs to the technical field of food. According to the invention, the egg protein aggregate particles are prepared by a combined heat treatment-mechanical shearing technology. This kind of particles have very good suspension stability in water, and have approximately spherical shapes whose granule particle sizes are 0.03-3 microns. Moreover, this kind of particles have very good wetting properties that the particles can be rapidly re-watered after drying, and the re-watered colloid has viscosity and smoothness similar to those of the fat as well as sensory properties of the colloid. The egg protein aggregate particles disclosed by the invention are used as emulsifiers, thickeners, brighteners, turbid agents and stabilizers in the food systems, including beverages, coffees, salad sauces, ice creams and the like, so as to maintain sensory properties of the systems while reducing fat contents and improving added nutritional values.

The invention discloses a qi-regulating and liver-tonifying delicious chilli sauce. The qi-regulating and liver-tonifying delicious chilli sauce is prepared from the following raw materials in parts by weight: 70-80 parts of chilli, 5-8 parts of nutrition additives, 18-20 parts of soybean paste, 8-10 parts of eggfruit, 8-11 parts of lotus leaf, 13-15 parts of hazelnut kernel, 6-8 parts of rice vinegar, 5-8 parts of salad dressing, 15-18 parts of kale borecole, 4-5 parts of shrimp head powder, 13-15 parts of blueberry juice, 7-8 parts of sesame paste, 13-14 parts of broccoli, 1-2 parts of maltose, 1.8-2.5 parts of mulberry fruit, 1.7-2 parts of wolfberry leaf, 0.8-1.2 parts of rhizoma nardostachyos, 0.8-1 part of lyonia leaf, 2.2-2.4 parts of radix rehmanniae preparata, and 2.1-2.3 parts of poisonous buttercup fruit. The qi-regulating and liver-tonifying delicious chilli sauce disclosed by the invention takes chilli as the raw materials, and a fruit taste is added; meanwhile, the ingredients including rhizoma nardostachyos, wolfberry leaf, mulberry fruit, poisonous buttercup fruit and the like are added, so that the qi-regulating and liver-tonifying delicious chilli sauce is capable of regulating qi and alleviating pain, activating spleen and invigorating stomach, tonifying kidney and kidney, promoting saliva production and slaking thirst, nourishing yin and supplementing blood, improving eyesight and promoting saliva production, and tonifying kidney and improving eyesight, as well as has a health effect.

This invention pertains to the process and formulation for the production of a multipurpose base consisting of mechanically-fractured apple cells and intact single apple cells and optionally gum stabilizers. The multipurpose base possesses desirable functional properties of smoothness, creaminess, viscosity enhancement, clingability and particulate carrier as well as nutraceutical and nutritional values. The multipurpose base is to be used as an ingredient for the preparation of smoothies, fruit salsa, fruit toppings, fruit desserts, soups and salad dressings. The sequencial process operations involve the mechanical impaction and screening of thermally-treated apple pieces to form a cellular aggregated mince, the comminution of the mince to produce a mash of intact single cells, homogenization of the mash to form a slurry consisting of released protoplasmic microparticles, size-specific cell-wall fragments and solubilized pectin, and finally the intermixing of the slurry dispersion and apple mash to create a multipurpose base with or without added gum stabilizers.

The invention relates to a high-stability mustard oil nanometer emulsion and a preparation method thereof, and belongs to the technical field of food chemistry and food processing. According to the present invention, the high-stability mustard oil nanometer emulsion is prepared through emulsifying liquid preparation, oil phase preparation, mixing, high-speed shearing and homogenization, and is used for seasoning juices or mustard salad sauces; according to the prepared high-stability mustard oil nanometer emulsion, the water solubility of the mustard oil is improved, and the volatilization of the mustard oil is avoided; and compared with other mustard products, the product of the present invention has the following characteristic that the hydrolysis rate of the isothiocyanate during the storage process is decreased, such that the mustard oil has the good storage stability.

A sanitary touch-free automatic condiment dispensing apparatus and method of use. The automatic sanitary touch-free condiment dispensing apparatus includes a two-stage detection process for detecting and automatically dispensing a pre-determined amount of a condiment / sauce (e.g., ketchup, mustard, mayo, food sauces, desert sauces, syrups, salad dressing, etc.) or another fluid (e.g., soap, shampoo, etc.). without accidental or wasteful dispensing.

A weight loss salad dressing including a salad dressing base and a weight loss supplement. The weight loss supplement may be a fat or carbohydrate blocker, an appetite suppressant, a metabolizer or thermogenic agent, a weight loss stimulant, a nutrient partitioning modulator, or any other substance which is ingested not directly for its food value, but to interact with the body chemistry to prevent other substances with food value from being eaten, to cause other substances with food value to be eliminated without being absorbed, to cause the body to burn more fat or carbohydrate, or to cause the body to metabolize food differently. For the best taste, if the weight loss supplement is acidic, the acidity of the salad dressing base is adjusted to account for the acidity of the supplement.