Emulsified oil sauces - of low acid content and contg low amts of bacteria nutritive ingredients
- 专利权人:
- KRAFTCO CORP
- 发明人:
- 申请号：
- IT19760048102
- 公开号：
- IT1053489(B)
- 申请日:
- 1976.02.13
- 申请国别(地区):
- 意大利
- 年份:
- 1981
- 代理人:
- 摘要：
Emulsified oil sauce, e.g. mayonnaise, salad dressing, French dressing, contain 1-50% edible oil, 40-80% water, up to 8% egg yolk, anti-yeast and fungi preservative, edible acid giving pH 4.1 in amt. equiv. to 0.45-1.8% water, up to 8% egg yolk, anti-yeast and fungi preservative, edible acid giving pH 4.1 in amt. equiv. to 0.45-1.8% glacial acetic acid based on water content, amt. of bacteria nutritive ingredients being 1%. Acid content can be reduced without bacterial growth; sauces have long shelf life at ambient temp.
- 来源网站：
- 中国工程科技知识中心
