Title:
【発明の名称】液性ソース又はスープ
Document Type and Number:
Japanese Patent JPH10502536
Kind Code:
A
Abstract:
A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes; (a) a dispersed phase of non-starch polysaccharide microgel; and (b) a continuous phase comprising a biopolymer solution.
Inventors:
Appelkvist, Ingrid Anne Marie
Brown, Charles Rupert Telford
Norton, Ian Timothy
Brown, Charles Rupert Telford
Norton, Ian Timothy
Application Number:
JP50462796A
Publication Date:
March 10, 1998
Filing Date:
June 24, 1995
Export Citation:
Assignee:
Unilever Namrose Rose Bennault Sharp
International Classes:
A23L1/0522; A23L1/09; A23L23/00; A23L27/10; A23L27/60; A23L29/20; A23L29/231; A23L29/238; A23L29/25; A23L29/256; A23L29/269; A23L29/281; (IPC1-7): A23L1/39
Attorney, Agent or Firm:
Yuzo Yamazaki (1 person outside)