Abstract: Oil-in-water emulsions with an increased viscosity are produced by incorporating an effective amount of phospholipase A-treated phospholipoprotein.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: A free-flowing, freeze-dried salad dressing mix containing a high proportion of salad oil which is reconstituted by mixing water only therewith to produce a spoonable salad dressing, and method of preparing the mix. Also, the compressed, freeze-dried salad dressing mix, which reconstitutes easily to a spoonable salad dressing by mixing water only therewith.

Abstract: Oil-in-water emulsions containing starch carboxylates as the emulsifying agent. The starch carboxylate imparts improved stability to the emulsions and in the case of salad dressings it can be substituted for all or a portion of the egg content without the loss of any desirable properties.

Abstract: A salad dressing containing an extract derived from red cabbage is prepared by combining coarsely-divided pieces of red cabbage with a mixture of mayonnaise, vinegar, sugar and salt. After agitation and refrigeration, the liquid portion is withdrawn and used as the salad dressing.

Abstract: Emulsions comprising an oil phase, an aqueous phase and a phospholipo-protein which has been subjected to a treatment with phospholipase A as emulsion stabilizer. These emulsions have an increased stability, especially heat stability, compared with emulsions which do not contain such a stabilizer.

Abstract: Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.

Abstract: The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% water, and 1-4% emulsifying agent. The emulsifying agent is a particular mixed polyglycerol ester of 12-hydroxy-9 octadecenoic acid or of dimerized fatty acids of soybean oil. These water-in-oil (w/o) emulsions are useful in preparing edible food products, cosmetics and paints containing a minimum amount of water.

Abstract: A method of freeze treating mayonnaise and mayonnaise-containing products, such as egg, chicken, or ham salad, in which the frozen product may be satisfactorily stored and upon thawing maintains the physical and chemical characteristics of its pre-frozen state, which method comprises immersing mayonnaise or a mayonnaise-containing product in an inert liquid which is maintained at a temperature of between approximately -50.degree.F. and 0.degree.F., maintaining the product therein until completely frozen and removing the product and storing it at temperatures of between approximately -50.degree.F. and 0.degree.F.

Abstract: An improved emulsified oil dressing composition which is resistant to bacteriological spoilage at room temperature and which may have low fat and low acid with good palatability. The composition contains from about 1 to 50 percent of an edible vegetable oil and from about 40 to 80 percent moisture. Egg yolk is present at a level of less than 8 percent. An edible acidifying agent is present at a level of less than 1.8 percent equivalent glacial acetic acid by weight of the moisture in the composition and the composition has a pH in the range of between about 3.5 and 4.1. Bacterial nutrient ingredients are present in the composition at a level of less than about 1.0 percent by weight of the composition.