| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426605000 | Egg containing, e.g., mayonnaise, etc. | 11 |
| 20080254194 | Edible oil-and-water emulsion - The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising:
| 10-16-2008 |
| 20080268131 | Edible aerated oil-and-water emulsion - One aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising:
| 10-30-2008 |
| 20090148585 | LOW CARBOHYDRATE FIBER CONTAINING EMULSION - An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products. | 06-11-2009 |
| 20100119686 | FOOD CONDIMENT - One embodiment of a food condiment may include yellow mustard, a salad dressing, sour cream, clover honey, dark amber maple syrup, light brown sugar and spiced rum. The yellow mustard, the salad dressing and the sour cream may be mixed to form a first interim mixture. Further, the clover honey, the dark amber maple syrup, and the light brown sugar may be added to and mixed with the first interim mixture, to form a second interim mixture. The spiced rum may also be added to and mixed with the second interim mixture to form the food condiment. Further, disclosed is a method for preparing the food condiment. | 05-13-2010 |
| 20120135126 | Acidic Emulsified Liquid Seasoning Containing Sesame - The present invention provides a sesame-containing acidic emulsified liquid seasoning capable of sufficiently giving a roasted sesame flavor even after storage. The sesame-containing acidic emulsified liquid seasoning according to the present invention comprises ground roasted sesame, gum substance, egg yolk and edible oil and has a viscosity of 0.1 to 5 Pa·s and a total light transmittance, which is determined by measuring the turbidity of the sesame-containing acidic emulsified liquid seasoning using integrating sphere-type electrophotometry, of 1.5 to 10%. | 05-31-2012 |
| 20120148722 | ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING AND THE METHOD FOR MANUFACTURING THE SAME, AND SALAD COMPRISING THE ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING - Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics:
| 06-14-2012 |
| 20120148723 | DRESSING AND METHOD FOR PRODUCING THE SAME - The purpose of the invention is to provide mayonnaise-like dressing that enables to enjoy the health benefit of egg white simply by consuming as daily food. The disclosed method for producing a dressing comprising the steps of: (1) providing 100 parts by mass of non-heated egg white, 5 to 50 parts by mass of soybean lecithin, 5 to 50 parts by mass of edible vinegar and 150 to 300 parts by mass of cooking oil; (2) adding the soybean lecithin to the egg white and mixing the resultant mixture to form a semisolid having the viscosity of about 30,000 cP-50,000 cP; (3) adding the edible vinegar to the mixture as obtained in step (2) and stirring the resultant mixture; and (4) adding the cooking oil gradually to the mixture as obtained in step (3) and stirring the resultant mixture and a dressing produced by the method. Thus the invention provides excellent protein food containing essential amino acid in 100% of amino acid score. | 06-14-2012 |
| 20120183669 | ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING - Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G″), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship.
| 07-19-2012 |
| 20130344227 | DAIRY BASED SHELF LIFE EMULSION - The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear homogenization with added acid, dairy products, egg-whites, starches, gums and preservatives. The emulsification matrix thus created can be used as substitute for mayonnaise, or sauces, dips, dressings, and applied as a food shelf-life extender to food suitable for coating by an emulsion mixture. Preferably the coating is prepared and applied under an inert gas blanket, from a class of edible, inert gases, including nitrogen or argon. This food shelf-life extending emulsification matrix can be applied to any form of prepared protein including meats, fish/seafood, poultry, eggs, as well as fruits, vegetables, or home-meal-replacement (HMR) applications and other ready-to-eat (RTE) chilled prepared food products; including those stored in a refrigerated; or alternatively, frozen environment subsequently slacked-out/thawed. | 12-26-2013 |
| 20140017388 | PROCESS FOR PREPARING STABLE OIL IN WATER EMULSION WITHOUT ADDITIVES - A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the prepared fibre phase and emulsion. | 01-16-2014 |
| 20150099054 | High Saturated Fat Mayonnaise - A mayonnaise product in which the oil phase includes a combination of medium chain triglyceride (MCT) oil and a saturated fat such as butter oil, coconut oil, lard or palm oil. The MCT oil tends to reduce crystallization of the saturated fat when cooled, and consequently this improves emulsion stability. In another embodiment, the mayonnaise contains ascorbyl palmitate in an amount sufficient to reduce the size of fat crystals when cooled. In another embodiment, the oil phase also contains up to about 40% vegetable oil such as olive oil or high oleic sunflower oil. In another embodiment, the mayonnaise contains whole butter. In this embodiment, the aqueous portion of the whole butter improves emulsion stability. | 04-09-2015 |
