- Patent Title: All-natural, heat and freeze-thaw stable mayonnaise food product
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Application No.: US15555439Application Date: 2016-03-03
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Publication No.: US11357247B2Publication Date: 2022-06-14
- Inventor: Richard S. Meyer
- Applicant: Texas Tech University System
- Applicant Address: US TX Lubbock
- Assignee: Texas Tech University System
- Current Assignee: Texas Tech University System
- Current Assignee Address: US TX Lubbock
- Agency: Chalker Flores, LLP
- Agent Edwin S. Flores; Daniel J. Chalker
- International Application: PCT/US2016/020651 WO 20160303
- International Announcement: WO2016/141164 WO 20160909
- Main IPC: A23L27/60
- IPC: A23L27/60 ; A23L25/10 ; A23L23/00 ; A23G1/48 ; A23L29/10 ; A23C19/08 ; A23D9/06 ; C11B5/00 ; A23L27/10 ; A23G1/36 ; A23D7/00 ; A23D7/005 ; A23G1/32
Abstract:
An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.
Public/Granted literature
- US20180042282A1 EGGLESS, HEAT STABLE MAYONNAISE-TYPE DRESSING Public/Granted day:2018-02-15
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