Abstract: Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion: 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polyysaccharide thickening hydrocolloid that provides at 20° C. and a shearrate of 50s−1 a viscosity of at least 50 mPas. Also an edible lamination dispersion for use in this process is described.

Abstract: Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion______________________________________ 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polysaccaride thickening hydrocolloid that provides at 20.degree. C. and a shearrate of 50s.sup.-1 a viscosity of at least 50 mPas.

Abstract: Food dressing constituted of an aqueous phase and 0-40 wt. % of fat and/or oil, further containing a non-ionic thickening agent and an electrolyte and having a pH not greater than 4, and which contains also 3-8 wt. % of heat denatured globular protein, which dressing is prepared by a process comprising the stepsa. dissolving a globular protein, a non-ionic thickening agent and an electrolyte in water,b. adjusting the pH to <4 by adding acid,c. heating and slowly stirring the solution so that protein denaturation occurs,d. cooling,e. optionally admixing other ingredients,where, optionally, step d follows step e.